Masquerade On Main

Jay Prouty, General Manager, The Sanctuary Café and Deborah Fox, Executive Chef The Sanctuary Café located
inside Nancy Noel’s art gallery have details about the Masquerade On Main at The Sanctuary. It's an evening with Fun, frights & delights from The Sanctuary promoting the “Masquerade On Main” event on Friday October 26 from 7pm -11pm in Zionsville.

This party will feature a costume competition with prizes for best, most original, and best executed costumes, fortune tellers, silent auction, entertainment, a full cash bar, soups and desserts. Admission only $10. Proceeds benefit the NA Noel Preschool.

This is a ticketless event. When tickets are purchased, your name will be added to a reservation list that will be at the door the evening of the party. If you wish to have a receipt of your purchase, please print your order from your internet browser.

Pumpkin Soup

Ingredients

• 6 small (6 to 7 inches in diameter) unblemished pumpkins
• 1 medium pumpkin (10 to 11 inches in diameter)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cloves
• 2 1/2 teaspoons salt
• 3/4 teaspoon freshlyground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced or pureed
• 1 Yukon Gold potato, peeled and diced
• 6 cups chickenor vegetable stock
• 1/2 cup cream, creme fraiche or sour cream

Directions

Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peeleach wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.

In a small bowl combine ground spiceswith 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butterinto bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.

While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oilover mediumhigh heat in large pot or Dutch ovenuntil foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoesand pumpkin are completely soft. Pass soup through a food millfitted with the fine blade into a clean pot. Whiskin cream, taste and adjust seasoning and set aside.

Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkinsand use a melon ballerto scoop balls of pumpkin flesh, leaving them in their respective