Gingered carrot soup

This is one of the soups that impresses people the most and is one of the simplest to make. You can substitute any root vegetable in place of carrots to slightly alter the flavor. Sweet potatoes and butternut squash are great to use!

Mini pumpkin tarts

Ingredients: 3 packages (15 per package) frozen mini phyllo pastry shells 1 15 oz. can pumpkin 2 cups (plus extra for garnish) frozen whipped topping, thawed 1 teaspoon (plus extra for garnish) pumpkin pie spice 1 3.4 oz. packed cheesecake-flavored instant pudding and pie filling (use vanilla if you can’t find this) mint leaves for garnish Directions: Remove shells from wrapper and allow to thaw 15 minutes. Combine pumpkin, whipped topping and spice in medium bowl. Whisk until smooth. Add…

Richmond Cooks

Calling all chefs, epicures, home cooks, and foodies: Richmond Confidential wants your recipes!