Warm Up With Pumpkin Soup
Posted by Danielle Bean in Food on Tuesday, October 19, 2010 12:00 PM
Over the weekend, I was inspired by the simple recipe for Pumpkin Soup Kristen Laurence shared.
My one word review? Yum. It was perfect with grilled cheese sandwiches and it tastes exactly like a fall soup should. I am patting myself on the back for having discovered such a delicious way to get some calcium, vitamin A, and beta carotene into my kids.
I am a big fan of pumpkin flavors in the fall, so I thought I would share Kristen’s recipe along with a few other seasonal favorites today:
Kristen’s Pumpkin Soup
3 cups pureed pumpkin
3 cups scalded milk (I used half milk, half heavy cream and didn’t scald it)
1 Tb butter
1 Tb flour
2 Tb brown sugar
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
Heat the above ingredients in a saucepan and serve.
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Best Ever Pumpkin Bread
3 cups sugar
1 cup oil
4 beaten eggs
1 can (15 ounces) pumpkin
3 1/2 cups flour
2 tsp baking soda
2 tsp (scant) salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
2/3 cup water
Preheat oven to 350 degrees. In a large mixing bowl, combine the sugar, oil, eggs, and pumpkin. Mix thoroughly. In a separate bowl, stir together the dry ingredients and then add to egg mixture. Add 2/3 cup water and stir by hand until thoroughly mixed but still slightly lumpy. Pour batter into two greased and floured 9-in.x 5-in.x 3-in. loaf pans. Bake for one hour or until tests done with a toothpick. Makes 2 large loaves.
———
Super Easy Pumpkin Ice Cream Pie
(adapted from FamilyFun)
1 9-inch graham cracker rcrust
1 quart vanilla ice cream
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup canned pumpkin
Let the ice cream sit at room temperature for 15 minutes. Scoop it into a large mixing bowl. Break apart the ice cream with a spoon, then add the sugar, spices, and pumpkin. Mash until the pumpkin and spices are evenly distributed through the ice cream. Spoon (or pour) the pumpkin ice cream into the cooled crust. Cover with plastic wrap. Freeze for several hours or overnight.
———
Pumpkin Spice Latte
3 cups hot whole milk
4 teaspoons white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
6 ounces double-strength brewed coffee
3 tablespoons sweetened whipped cream
3 pinches pumpkin pie spice
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.
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