INGREDIENTS
1 tsp
Chipotle chili, powder
1
head Garlic
1 cup
Parsley, fresh
1/2 cup
Sage, fresh
2
Shallots, small
1 tsp
Thyme, fresh
4 cups
Chicken broth
1 1/16 cups
Coconut milk
1 tbsp
Maple syrup, pure
1/4 tsp
Brown sugar
1 tbsp
Flour
1/4 tsp
Nutmeg
3/4 tsp
Pepper
1 pinch
Red pepper flakes
1
Salt and pepper
1
lots of Salt to your tasting
5 tbsp
Olive oil
1/4 cup
Pistachios
1
Reserved pumpkin seeds from above
1/4 cup
Blue cheese
6 tbsp
Butter, unsalted
1 teaspoon cayenne pepper (or more or less to your liking)
1 in large sugar or pie pumpkin (cut half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls))