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On the Menu: Pumpkin and Butternut Squash Soup

Pumpkin and Butternut Squash Soup | Sacramento Street

Our first rain of the season has graced us here in San Francisco. We’ve been quite fortunate this fall with sunshine and mild temps but alas, it couldn’t last forever. When rain comes all I want to do is stay inside, curl up on my sofa and enjoy a deliciously warm soup. That’s why I’m bringing you a tried and true from our house – a Pumpkin and Butternut Squash Soup. It’s easy and bound to have your whole family wanting seconds. So if you’re needing a tasty and warm meal for your family I highly recommend cooking this up. I’ll be serving this the day after Thanksgiving this year – you can pre-make it a few days ahead and then serve it! Enjoy!

Pumpkin and Butternut Squash Soup


– 4 cups of peeled, cubed pumpkin

– 6 cups of peeled, cubed butternut squash

– 3 cloves of garlic

– 1 medium onion

– 16 oz of vegetable stock

– 1 cup of water

– 1 tablespoon butter

– 1 teaspoon sea salt

– 1/4 teaspoon pepper

– 1 1/2 tablespoon curry

– 1 tablespoon of coconut milk

– sunflower seeds to garnish


1. Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with butter and garlic. Cook until onions have softened.

2. Add curry (start with 1/2 tablespoon and add more as it cooks). Cook for an additional minute.

3. While the above is cooking halve, peel and de-seed pumpkin and butternut squash. Cut into 1″ cubes.

4. When the onion mixture is done, add pumpkin, butternut squash, vegetable stock, salt and pepper. Cover and bring to a boil. Once it’s boiling reduce heat and simmer over medium to low heat.

5. Simmer until butternut squash and pumpkin can be easily pierced with a fork. This should take about 30 minutes.

6. Let cool for about 5 minutes before transferring to a blender and puree. Adjust salt and add about 1/2 or 1 tablespoon of curry after blending.

7. Serve hot with about a tablespoon of coconut milk in each bowl and a sprinkle of sunflowers seeds on top for garnish. Enjoy!

Photo by Caitlin Flemming

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On the Menu: Pumpkin Pancakes

Pumpkin Pancakes | Sacramento StreetWith chilly mornings ahead who wants to get out of their pajamas? I certainly don’t. I relish my time in them on the weekdays and weekends since they are always so cozy. With that in mind I thought you might be looking for a new breakfast recipe to make for you and your loved ones. It’s easy and will be a hit amongst everyone. These pumpkin pancakes make your home smell like autumn and they taste like fall is bursting in your mouth. So enjoy an extra hour or two or three in your pajamas and surprise everyone in your house with these delicious pumpkin pancakes!

Pumpkin Pancakes


– 1 1/4 cups all-purpose flour

– 2 tablespoons sugar

– 2 teaspoons baking powder

– 1/2 teaspoon each cinnamon, ground ginger, and salt

– 2 tablespoons of flax seed 

– 1/8 teaspoon nutmeg

– a pinch of ground cloves.

– 1 cup milk

– 6 tablespoons canned pumpkin puree

– 2 tablespoons melted butter

– 1 egg


1. In one bowl whisk together 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, 1 tablespoon of flax seed, ground ginger, and salt.

2. Once this is blended together add 1/8 teaspoon nutmeg; and a pinch of ground cloves.

3. In another bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg.

4. Add this mixture to the dry ingredients. Stir together until it’s consistently smooth in texture.

5. Melt butter in a pan over medium heat. Pour roughly about 1/4 of a cup of batter for each pancake one pan.

6. Cook each pancake about 2 to 3 minutes on each side.

7. Serve and top with a little butter and maple syrup.

Recipe by Eric Flemming | Photo by Caitlin Flemming

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On the Menu: Pumpkin Spiced Latte

Pumpkin Spiced Latte | Sacramento Street

Everyone rejoices when the Pumpkin Latte hits Starbucks – but who wants to venture out every morning for it? Or spend that much? Well, I’ve been doing a little testing with my cousin (she’s mildly obsessed with it) and after testing out a few different recipes we finally decided on a winner. I have to say, it’s a thousand times better homemade than at your local coffee shop. Plus, once you make the milk, it lasts you at least a week . . . that is if you don’t drink it all first. It’s addicting!

So kick back in your pajamas a while longer in the morning because you’ll no longer have to get dressed for your Pumpkin Spiced Latte fix.

Pumpkin Spiced Latte


For the Pumpkin Spice Base:
– 1 cup pumpkin puree (canned or real)
– 3/4 cup light brown sugar
– 1 tablespoon ground cinnamon
– 1 tablespoon vanilla extract
– 1/4 teaspoon freshly grated nutmeg

For the Pumpkin Spice Latte:
– 2 tablespoons Pumpkin Spice Base
– 1 cup 2% milk (you can use soy or almond milk as well)
– 1 shot of espresso or brewed coffee (about 4 ounces)


To Make the Pumpkin Spice Base:
1. Mix all of the base ingredients together until it has an even consistency.

2. Put Pumpkin Spice Base into a jar and store in the refrigerator for up to 2 weeks.

To Make a Pumpkin Spice Chai Latte:
1. Make one shot of espresso or brew coffee (about 4 ounces) and pour into your favorite coffee cup.

2. Stir the Pumpkin Spice Base and the milk together in a saucepan until it has a smooth consistency. Heat over medium high heat until the mixture is steaming hot.

3. Pour the hot milk into the espresso or coffee. Top with steamed milk and sprinkle a little cinnamon on top. Enjoy!

Photo by Caitlin Flemming

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On the Menu: Minestrone Verde

Minestrone Verde | Sacramento StreetThis weekend I decided to experiment without a recipe.  As autumn is upon us, I wanted a soup that was hearty, but I didn’t really want tomatoes as the base since I’ve been eating them so much lately. I got inspired to make a Green Minestrone that I had eaten at Rustic Bakery a few months ago. I was surprised how good it turned out.

After getting a thumbs up from the table I thought I’d share it with all of you.

Minestrone Verde


1 – 64 oz. container of organic chicken or vegetable broth

½ box of small shell pasta (Italian)

1 can – Canellini beans

olive oil

5 small zucchinis – chopped

2 large carrots – chopped

2 shallots – finely chopped

1 cup fresh basil leaves

1 cup fresh parsley leaves

3 cups fresh spinach leaves


1. Preheat oven to 400 degrees.  On a small baking sheet, arrange 2 zucchini’s and 1 shallot that have been mixed with 1 Tablespoon of olive oil as well as salt and pepper.  Place in oven for 12-15 minutes until brown.  Place roasted vegetables in blender with a cup of the broth, the parsley and the basil and mix until smooth.

2. Meanwhile, sauté the remaining zucchini, carrots and shallots in olive oil in a large pot until they turn golden brown. Add broth as well as the blended vegetables and herbs.  Let simmer for 15 minutes.  Add one can (16oz.) Canellini beans, ½ box of small shell pasta, and the rind of a parmesan cheese.  Allow to simmer another 15 minutes.  Five minutes before serving add 3 cups of fresh spinach.

3. Serve with shredded parmesan on top and a crusty French bread.


Photo and Recipe by Caitlin Flemming

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On the Menu: Espresso Bean Cupcakes from Trophy Cupcakes

Trophy Cupcakes | Sacramento StreetI’ve always wanted to be a good baker, but with my history of not following recipes correctly, adding a little too much of something seems to mess up the chemistry. I’m not the baker in the family. When dear friend Jennifer Shea told me she was writing a book, Trophy Cupcakes and Parties, featuring her delicious and mouth-watering cupcakes recipes, I was giddy. It meant I could finally have her yummy cupcakes in San Francisco – her shops in Seattle are adorable and one of a kind. When I received the book I found my favorites, but a new one I haven’t given a whirl is her Espresso Bean cupcake. Doesn’t that sound perfect in this crisp fall? I think it does. That’s why today I’m sharing it with all of you.

Espresso Bean Cupcakes (makes 2 dozen cupcakes)

Batter Ingredients:

3 cups all-purpose flour

1 1/4 cups of cocoa powder

2 1/2 teaspoons baking soda

3/4 teaspoon salt

3 eggs

1 1/2 cups milk

3/4 canola oil

1 tablespoon vanilla extract

2 3/4 cups sugar

1 cup boiling water

Frosting Ingredients:

3 cups (6 sticks unsalted butter), at room temperature

6 cups confectioners’ sugar, sifted

1/2 cup strong espresso shots, cooled

1 tablespoon plus 1 teaspoon vanilla extract

1/2 teaspoon salt

Finishing Ingredients:

Coffee sprinkles

Chocolate covered espresso beans

Batter Directions:

1. Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.

2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Combine the eggs, milk, oil, and vanilla in a bowl of a stand mixer fitted with the paddle attachment. Add the sugar and dry ingredients. Blend at low speed, then increase the speed to medium and mix until the batter is completely smooth, about 2 minutes. Remove the bowl from the stand and add the boiling water and stir with a wooden spoon, carefully so that it doesn’t splash, until the batter is smooth again. Let the batter rest for 15 minutes and stir gently before using.

4. Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of the middle cupcake comes out with just a few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely.

Frosting Directions:

1. In a stand mixer fitted with a paddle attachment, cream the butter. Start with the mixer at the lowest speed, then gradually increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter is light in color, perfectly smooth, and makes a slapping sound as it hits the sides of the bowl. If the butter is soft, this should only take 30 seconds, but if the butter is cool. it can take a couple of minutes.

2. Add the sugar, 1 cup at a time, and mix at the lowest speed until it’s fully incorporated before adding the next cup. When all the sugar has been added, scrape the paddle and the bottom and sides of the bowl. Add the cooled espresso, vanilla, and salt and mix slowly so that the espresso doesn’t splash. At first the mixture will break and appear curdled, but the buttercream will come back together as it whips. When the buttercream looks smooth again, scrape the bowl and paddle, then increase the speed to as high as you can without making a mess and whip the buttercream until the mixture is perfectly smooth, creamy, and light, about 5 minutes. Stop the mixer once or twice to scrape the bowl and paddle, then continue beating. At first the buttercream will appear to soften, then it will stiffen and increase in volume.

3. Use right away, or store in an airtight container for up to a week in the refrigerator. When you’re ready to use it, let the buttercream come to room temperature, then put it back in the stand mixer and beat it until it’s creamy and stiff again.

Finishing Touches:

1. Place the buttercream in a pastry bag fitted with a star tip and pipe a high swirl on each cupcake.

2. Top with coffee sprinkles. A chocolate covered espresso bean is a nice finishing touch!

A HUGE thank you to Jennifer for sharing one of her many recipes with us today. Trophy Cupcakes and Parties hits the shelves TODAY! You can order yours now to get your signed copy by Jennifer herself. I hope you enjoy it as much as I do – especially since Eric is already planning the next recipe he’s going to make.

Images courtesy of Jennifer Shea // Photography by Rina Jordan 

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