Seasonal Spotlight: 2 Recipes to Bring Fall Flavors to Life

Chef Thierry Amezcua shows how to recreate some classic Mexican-inspired recipes with traditional fall ingredients.

NTD Newsroom

Published: 10/22/2025, 2:35:35 PM EDT

Seasonal Spotlight: 2 Recipes to Bring Fall Flavors to Life — (NTD)

Mexican Pumpkin Soup

Ingredients

• 3 tbsp unsalted butter

• 1 large onion, roughly diced

• 4 cloves garlic, minced

• 1 large carrot, peeled and chopped

• 2 stalks celery, chopped

• 1 stalk leek, chopped

• 7 cups vegetable broth or water

• 2 medium-sized sugar pumpkins roasted/scooped or 3 cans cooked pumpkin chunks

Seasoning

• 1.5 tsp ground Mexican cinnamon

• ¼ tsp each of allspice, ginger, and freshly grated nutmeg

• 2 tbsp honey

• 1 tsp chipotle purée

• 1/2 cup Mexican crema or crème fraîche

• Salt and black pepper, to taste

For Garnish:

• ½ cup toasted pumpkin seeds

• Mexican crema or crème fraîche

Preparation

1. Sauté the aromatics: In a large saucepan, melt the butter over a medium heat. Add the onion, garlic, carrot, celery, and leeks. Cook gently until the vegetables soften and release their fragrance.

2. Simmer the broth: Pour in the vegetable stock and bring to a soft boil. Lower the heat and let it simmer for about 25 minutes to allow the flavors to deepen.

3. Add the pumpkin and all the spices, and simmer for another 10 minutes.

4. Blend the pumpkin base:

Add the soup to a blender and blend until very smooth and velvety. Finally, lower the speed and add the crema slowly. Season with salt and pepper to taste.

5. Garnish and serve:

Ladle the soup into bowls, swirl a spoonful of the crema, and scatter a few toasted pumpkin seeds for crunch.

Chef’s Technique: Roasting Fresh Pumpkin

• Preheat oven to 400°F (200°C). Cut a small sugar pumpkin in half, scoop out seeds and fibers, and brush the flesh with olive oil.

• Place halves cut-side down on parchment and roast for 35–45 minutes, until tender and lightly caramelized.

• Cool slightly, then scoop out the flesh and purée until smooth.

• Use this roasted pumpkin as a flavorful, natural base for your soup—or substitute with canned pure pumpkin for a quicker version.

Calabaza en Tacha—Mexican Candied Pumpkin

Ingredients

• 3 lbs winter squash or sweet pumpkin (with firm rind)

• 8 oz dark brown sugar or 2 ¼ cup piloncillo, chopped

• 2 tsp dark molasses (optional, for depth)

• 6 cinnamon sticks (or 2 large, broken in half)

• 1 orange, sliced with rind left on

• 6 whole cloves

• 1 star anise (optional but lovely)

• 3 tbsp butter or vegan butter

• 1 tbsp vanilla extract

• ½ tsp kosher salt

• ¼ cup pepitas (pumpkin seeds), plus more for garnish

• 4 cups water

• Mexican crema or plant-based milk, for serving

Preparation

1. Prepare the pumpkin:

Peel if desired, remove seeds, and cut into 1½-inch wedges (about 5 inches long). Use a sharp knife to pierce the rind in several places so the syrup can soak through.

2. Make the syrup:

In a large Dutch oven, combine water, brown sugar (or piloncillo), molasses, cinnamon, cloves, star anise, orange slices, vanilla, salt, and pepitas. Bring to a simmer over a medium-high heat, stirring until the sugar dissolves. Lower the heat and simmer for about 20 minutes, until fragrant and slightly syrupy.

3. Add the pumpkin:

Arrange the slices in the syrup, rind side down. Cover partially with a lid (leaving a small crack) and cook on a low heat for 30 minutes, or until the flesh is soft and tender, but not mushy.

4. Finish and serve:

Let it rest for 10 minutes off the heat so the pumpkin absorbs more syrup. Serve warm with a drizzle of Mexican crema or with milk, and sprinkle with toasted pepitas for crunch.

Notes and Variations

Traditional cooks often skip molasses, but it deepens the flavor beautifully.

• You can zest the orange instead of slicing for a subtler citrus note.

• Add star anise, allspice, or a pinch of cardamom for a modern twist.

• The syrup’s sweet-spicy aroma will fill your home—an essential part of the ritual.