Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
¼ cup salted butter 1 cup onion, chopped 2 cloves garlic, minced 1 teaspoon ground allspice 2 teaspoons salt ¼ teaspoon ground coriander ⅛ teaspoon cayenne pepper 3 cups chicken broth 1 (16-ounce) can pumpkin 1 cup heavy cream (or whole milk) Toasted pumpkin seeds (optional) Sour cream (optional)
Melt butter in a heavy-bottom saucepan. Add onion and sauté for 5 minutes. Stir in garlic, allspice, salt, coriander, and cayenne pepper. Add chicken broth and pumpkin, and cook on medium heat for 20 minutes. Add cream and stir. For a smoother consistency, add soup mixture to blender (in small batches), and blend until smooth. Garnish with toasted pumpkin seeds and sour cream.
The influence of a mother’s love — and sometimes her recipes — can be found in restaurant kitchens and on plates in dining rooms across North Carolina.