PUMPKIN PIE VODKA RECIPE RECIPES

Steps:

• In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden. 
• Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.
• Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes. 
• Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste. 
• To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.

Steps:

• Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
• Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside.
• Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef, season generously with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat.
• Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
• Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
• Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.
• Garnish with parsley before serving.