So, first I want to apologize that I’m posting all these pumpkin recipes mid a pumpkin shortage. Well, let me rephrase, mid a CANNED pumpkin shortage. I’m not saying I have the balls to make my own puree, but please do feel free to send some to me! Below is my homemade pumpkin soup recipe that came from the leftover pumpkin from the pumpkin muffins. It’s just a hodgepodge of different recipes that I’ve read, plus a little bit of my own flair. I’m lucky enough to live with a gentleman who collects dried chillies like I collect cookie sheets. So, I already had the below fun chillies. You are more than welcome to substitute them with whatever dried chilli powder you have in your house, just taste often and add slowly!
I ate this for lunch and dinner 3 days in a row. It gave me a wonderful “I-ate-too-much-sodium, so my neck is the size of a grapefruit”, but it was worth it.
- 2 Cups Pumpkin Puree
- 3 Cups Low Sodium Chicken Stock
- 2 Teaspoons Ginger (Add one teaspoon at a time and taste. Different people have different sensitivities to ginger.)
- 1 Cup Light Cream
- 1 Tablespoon Sugar
- 4 Teaspoons Onion Powder
- 1/4 Teaspoon Dried Chipotle Chile Powder (If you don’t have these chillies, feel free to substitute whatever you want, just add slowly and taste often!!)
- 1/8 Teaspoon Dried Habanero Chile Powder
- Pinch Cinnamon (if desired, a little goes a LONG way)
Mix all the above in a large pot over low heat. Be sure to add the ginger and chillies in parts, tasting as you go to test for your tastes. Heat until a simmer, then serve. If you use light cream, you get 6 (1 cup), 120 calorie servings. If you use heavy cream, you get 6 (1 cup), 170 calorie servings. Choose wisely!
Just a preview of Thanksgiving recipes to come. I’m still too full to write about it.
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Something about being a parent amazes me. I’ve put my parents through the ringer–first my heavy metal music preference, then my interest in men who listen to/play heavy metal, my choice to go to NYU in the “scariest of cities” to my attitude and sarcastic nature. Yet still, they love me. They love me this much: Yes, for early Hannukkah, my loving parents bought me a stand mixer. And not just any mixer, my coveted, RED, Kitchen Aid mixer. I almost cried. Make that I cried, but didn’t want to admit it. It was like falling in love with Miley all over again. Now with such a gift, I decided to dabble somewhere I have never ever dabbled before. MUFFINS. Fall Style.
Gently stolen from: http://www.acozykitchen.com/pumpkin-muffins/
- 1-½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup pumpkin puree (from a 15ounce can)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1-¼ cups sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
Place muffin liners inside 12 muffin cups. Preheat oven to 350 degrees.
This mixer makes me a better person.
Whisk together flour and baking powder in a small bowl. Mix together pumpkin puree, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth. Then mix in the flour mixture until just combined. Divide batter among muffin cups (each should be about 3/4 full). Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, about 25 to 30 minutes. Cool in the pan on a rack for 5 minutes, then transfer muffins from the pan to the rack and cool to warm or room temperature. Each muffin costs you around 200 calories. Makes 12 Muffins.
A little off topic, (Who’s surprised?) I really want to see Couple’s Retreat. Only because it would add more ticket sales to a movie that isn’t the abomination of terrible girl-crap Twilight. I’m sorry, I have thought skulls and vampires were cool since whenever, however back then I was “crazy and weird”. Now they are cool. You all are copy cats.
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