Lunch at Léman - Three Pumpkin-Based Recipes for Thanksgiving

November 21, 2017

Happy Thanksgiving from Léman's Café! Just in time for the fall holidays, Chef Susy has prepared three pumpkin-based recipes for a delicious Thanksgiving meal. 



1-15 ounce pack organic pumpkin puree
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups All-purpose, unbleached flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
¼ teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt


Preheat oven to 350 degrees and spray a muffin tin with non-stick spray or line with cupcake liners.

In a mixing bowl, beat pumpkin, sugar, oil, eggs, and vanilla.In another bowl, combine flour, baking soda, spices, and salt. Add the dry ingredients to the pumpkin mixture in three parts, mixing until just combined before adding the next batch. Do not over mix.

Using an ice cream scoop for equal portions, fill the muffin tins with batter (about ¾ full) and bake for 12-15 minutes, rotating the pan halfway through cooking. Test with a toothpick until it comes out dry with just a few moist crumbs.
Frost the cupcakes while still slightly warm and enjoy!


¼ cup sugar
2 chai tea bags
3 cardamom pods
1 cinnamon stick
8 ounces cream cheese, at room temperature
½ cup butter (1 stick), at room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract
1 teaspoon honey


Combine the sugar, 5 tablespoons water, the chai tea bags, cardamom pods, and cinnamon stick in a small saucepan. Bring to a boil over medium heat, stirring to dissolve, then simmer, stirring occasionally for 5 minutes.

Turn off the heat and let the syrup steep another 20 minutes. Remove the cardamom pods and cinnamon stick, and squeeze out all the flavor from the tea bags and discard. Cool the syrup to room temp before moving on to the next step.

In a mixer combine the butter, cream cheese, powdered sugar, vanilla extract, honey, and chai syrup until very smooth. 


 1 Butternut squash (peeled, seeded and cubed)
1 Sweet potato (peeled and cubed)
1 Large Carrot (cubed)
4 Tablespoons olive oil
½ Stick of Butter
1 onion, chopped
4 cloves garlic minced
1 Tablespoon ginger, finely minced
4 cups of homemade chicken stock (or vegetable stock for vegetarian version)
Salt and pepper to taste
Splash of heavy cream (optional)


Preheat oven to 425 Degrees. Toss the butternut squash, sweet potato and carrot cubes with olive oil, salt, and fresh cracked pepper. Spread in one layer on a sheet tray or two if needed. Do not overcrowd the veggies! Roast until tender and caramelized about 35-40 minutes. Rotate the tray(s) in the oven halfway through cooking for more even browning.

Once the veggies are roasted, melt the butter in a saucepan and sauté the onions, garlic, and ginger until slightly caramelized and translucent. Add the roasted veggies and stock making sure to scrape all of the caramelized brown bits from the bottom of the pan. Season with salt and pepper and bring to a boil and then down to a simmer for 10 minutes.

Puree the soup in a blender until smooth. For an ultra smooth and silky soup, pass it through a fine mesh strainer after blending. Return pureed soup to the saucepan, adjust seasoning and add a splash of cream. Bring the soup to a boil to meld all the flavors then remove from heat.

Garnish with fresh herbs, sour cream or yogurt, croutons, a drizzle of olive oil, a crack of black pepper, or whatever your heart desires!


A great alternative to traditional French fries, this delicious and nutrient-packed side is baked, not fried and the vibrant shades of orange make it the perfect dish for fall.  

Serves 4-6


Autumn Fries
1 Sweet Potato
1 Small to Medium Butternut Squash
1 Acorn Squash
3 Tablespoons Maple Syrup
1 Tablespoon of Honey
3 Tablespoons Olive oil
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Chopped Fresh or Dry Rosemary*
1 Teaspoon Chopped Fresh or dry Thyme
Salt and Black pepper to taste

Roasted Garlic Yogurt Sauce

¾ cup Whole Milk Plain Yogurt or Greek Yogurt
¼ cup Mayonnaise
¼ cup Sour cream
1 teaspoon Apple Cider Vinegar
1 whole head of roasted garlic
1 tablespoon maple syrup
Salt and pepper to taste

Preheat the oven to 425 F. Start by roasting the whole head of garlic. Remove any excess layers of skin while still keeping the head intact. Cut off about ¼ or so from the top, just enough to expose the cloves. Drizzle with a bit of olive oil, wrap in aluminum foil and roast for 25-30 minutes or until golden and soft.

While the garlic roasts, cut the top and bottom off of the butternut squash and peel it. Cut in half lengthwise and scoop out the seeds. Cut the bottom, hollowed out half to separate it from the top half. Cut the top half into about ½ inch slices. Lay those slices down flat and cut again into ½ inch strips making the “fries” shape. Cut the bottom, hollowed out half into strips as well. Follow the same procedure for the acorn squash except it does not require peeling. Like the bottom half of the butternut squash, they won't be perfectly shaped but still delicious! Peel the sweet potato and cut the same way.

Combine the syrup, honey, olive oil, vinegar and herbs in a large bowl. Add your squash and sweet potato and toss until well coated. Spread out on a parchment paper or Silpat lined sheet tray and drizzle on any extra liquid left in the bowl. Season liberally with salt and black pepper. Roast at 425 for 12 – 16 minutes or until tender, golden and caramelized.

For the yogurt sauce, remove the garlic from the oven and squeeze out the garlic from the skins or use a fork to remove each individual clove. Smash with a fork. In a medium bowl add smashed garlic and remaining ingredients. Whisk until well combined. Season to taste with salt and pepper. Serve with hot Autumn fries and enjoy!!

* If you are not a fan of rosemary, sage works very nicely here too!

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