What to Eat This Weekend: Pumpkins

Five restaurants where you can have your jack-o-lantern and eat it, too
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Dettera
Chef Jeffrey Power is offering a pumpkin soup; there’s also a “pumpkin chai flip” cocktail made with local pumpkin, spiced rum, chai tea syrup, vanilla liqueur and egg whites.
Dettera, 129 East Butler Avenue, Ambler, 215-643-0111

Fond
Pastry chef/owner Jessie Prawlucki is preparing a ginger chocolate torte with pumpkin madeleine and spiced cheesecake mousse with hazelnuts.
Fond, 1617 East Passyunk Avenue, 215-551-5000

Mercato
Mackenzie Hilton’s fall menu includes pumpkin fettuccine topped with pumpkin puree, served in a sage brown butter tossed with crispy parsnip and pancetta, roasted butternut squash and caramelized leeks; it’s finished with a drizzle of black truffle oil and shaved locatelli.
Mercato, 1216 Spruce Street, 215-985-2962

Nectar
There are four ways to consume pumpkin at this Asian fusion restaurant this weekend: a pumpkin sushi roll with roasted pumpkin and avocado inside and tempura-fried pumpkin on outside; a cinderella a pumpkin soup with crispy goat cheese; warm pumpkin bread pudding with cinnamon ice cream, pecans, and spiced anglaise and, if you prefer to drink your pumpkin, a pumpkin dessert martini made with homemade pumpkin puree, spiced rum, vanilla vodka, whipped cream and nutmeg.
Nectar, 1091 Lancaster Avenue, Berwyn, 610-725-9000

Pumpkin
It’s the name of the restaurant: it’s only right that they have pumpkin on the menu. Chef Ian Moroney is preparing seared foie gras with pumpkin sorbet, chanterelle mushrooms and cocoa nibs.
Pumpkin, 1713 South Street, 215-545-4448

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