Curry Pumpkin Soup

Curried Pumpkin Peanut Soup
found this recipe this fall when we had small pie pumpkins and apple to use up.  Great for fall.
serve 4 220 calories and 12 gm protein and 6 g fiber, 9 gm fat, less with fat free cream.

1 1/2 cups chopped peeled apples
1 cup onion
1/4 c sherry or apple juice
1 1/2 T curry powder
1 can pumpkin, pure or  cooked fresh pumpkin
1 can 14 oz chicken broth, I  use homemade
3/4 c evaporated milk , skimmed- I use fat free half and half
1/4 c peanut butter, creamy
3/4 t salt

In a large stockpot, combine apple , onion, sherry over med high heat
stir occasionally, cook about 8 minutes until onion is soft and liquid absorbed
add curry and stir for 30 sec
stir in pumpkin, broth and peanut butter, cover pan, bring to a boil then
reduce heat and simmer for about 10 minutes, stir in milk or cream
and allow to cool then pour into blender until smooth.  Warm on stove before serving, so not boil
Garnish with pumpkin seeds made from fresh pumpkin...

Pumpkin Bread

I love making bread in the fall and I want to try both of these recipes I found on friends blogs to see which one I like best...

Here is one from Laurie Marsh's blog and I love that it has whole wheat flour in it

GREAT HARVEST PUMPKIN CHOCOLATE CHIP BREAD

2 1/2 cups white flour

1 cup whole wheat flour

3 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

16 oz cooked or canned pumpkin puree (not pie filling)

1 cup oil

4 eggs, beaten lightly

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.

Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

This pumpkin bread is pretty light and airy (almost like pumpkin pound cake). It makes 2 loaves. Tisha M.

1/2 cup butter, soft
1 pkg (8-oz) cream cheese, soft
2 1/2 cup sugar
4 eggs
1 (15-oz) can pumpkin
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp allspice

• Preheat oven to 350. Spray two bread pans.
• Beat butter, cream cheese and sugar until well blended.
• Add eggs one at a time; mix well after each egg.
• Blend in pumpkin.
• Gradually add dry ingredients. Mix just until moist.
• Pour into greased pans. Cook 55 minutes or until toothpick inserted near center
• 
  

Pumpkin Bread - Kathy G.

1 cup butter - softened

3 1/2 cups sugar

6 eggs

1 large can Pumpkin

Mix together until well blended.

In separate bowl mix together well:

5 1/4 flour

1 tsp baking powder

1 Tbsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

Add flour mixture to pumpkin mixture alternating with:

1 cup milk

1 Tbsp vanilla

Chocolate chips or nuts can also be added.

Mix until just blended and then spoon batter into greased bread pans.

Bake @ 350 degrees for approximately 45 minutes -

or until cooked in the center. Cool on wire racks.
Makes 3 large loaves - or 4 regular sized.

Delicious warm with butter - or cool by itself!

• comes out clean.

Pumpkin Dump

This has been Marcus's favorite. I have been trying to pick out recipes for Christmas when everyone is home, this is one he will ask for along with potato cheese soup

1 (29 oz) can pumpkin
1 can evaporated milk
3 eggs
1 cup sugar
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1/2 tsp salt1 pkg cake mix (I like vanilla, but the original recipe calls for yellow or spice)
1/2 cup butter (1 stick)
1/2 cup chopped pecans (optional)

1. Preheat oven to 350 degrees. Grease a 9x13 pan.

2. In a large bowl, whisk together the pumpkin, sugar, salt and spices. Stir in the milk, then beat in the eggs one at a time. Pour into prepared pan.

3. Sprinkle cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in preheated oven for 50-60 minutes or until the edges are lightly browned. Allow to cool.

4. Serve with whip cream, refrigerate leftovers.

I have found that when I drizzle the butter, I sometimes get areas of dry cake mix in the end result, so what I do is take the butter (cold) and slice it thinly and cover the cake mix with the thin slices. It takes a little longer, but I think it is worth it.

Pumpkin Pancakes

I have come across this recipe several times, recently on Rachelle's blog , so
I thought I would try it, we love pancakes, always make them from scratch,
we loved these..

2 cups flour
2 T sugar
4 tsp baking powder
1 tsp salt
1 1/2 tsp pumpkin pie spice
2 cups milk
1 cup pumpkin puree
1 tsp vanilla
4 eggs--separated
1/4 cup melted butter

Sift together dry ingredients. Combine milk, egg yolks, vanilla, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour onto hot, oiled griddle about 1/3 cup at a time. Cook until tops bubble and turn and cook other side. (Note: sometimes I don't bother to separate the eggs and the pancakes still turn out great!)

These taste great with syrup, but my kids favorite way to eat them is to sprinkle mini chocolate chips on the warm pancakes, let them melt a little bit and then top with a dollop of whip cream. YU