A Year-Round Guide to Franklin and Nantahala

Yield: 8 cups. 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

Madison County Championship Rodeo

Yield: 8 cups. 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

Rosemary and Goat Cheese Strata

Yield: 8 cups. 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

Zesty Pumpkin Soup

zesty pumpkin soup

Yield: 8 cups.

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.

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This story was published on Nov 16, 2015

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.