Pumpkin Black Bean Soup

My SIL first made this soup for our Halloween dinner several years ago. We immediately fell in love with it, and it has become part our traditional Halloween meal.

If serving to kids, you may want to reduce or omit the cayenne, since they will most likely find it too spicy. The original recipe called for twice as much cayenne as I’ve listed here, but it was too spicy for this mild girl’s taste. You can adjust to your on taste.

The original recipe called for a finely chopped onion, but I didn’t like having the onion chunks floating in my bowl. Instead, I prefer the onion to be pureed after it’s been softened. If you don’t have an immersion blender, you can use a food processor or blender. Just be sure to add a little of the veggie stock to the onions to help them puree more easily, and NEVER add hot liquids to your blender or you can plan to take cover from the imminent explosion.

Pumpkin Black Bean Soup

2 Tbsp extra virgin olive oil
1 medium onion, chopped
3 Cups vegetable stock
1 Can (14.5 oz) diced tomatoes in juice
1 can (15oz) black beans, drained & rinsed
2 cans (15 oz) pumpkin puree
1 Cup heavy cream
1 Tbsp curry powder
1½ tsp ground cumin
¼ tsp cayenne pepper (optional)
1 1/2 tsp coarse salt (I used coarse sea salt)
20 blades fresh chives, chopped or snipped for garnish

Over medium heat, add oil to large stock pot. When oil is hot, add onion. Saute onions 5 minutes. Add broth and pumpkin puree. Use immersion blender to puree onion and combine ingredients. Add tomatoes and black beans. Stir to combine ingredients, and bring soup to a boil.

Reduce heat to medium low. Stir in cream, curry, cumin, cayenne, and salt to taste. Simmer 5 minutes, adjust seasonings and serve. Garnish with chopped chives.

Pumpkin Dessert

Time for some LONG overdue posts.

This is a recipe my Grandma H used to make. I remember the first time I tried it. It made quite the impression.

I haven’t made it in years, but recently prepared it for my husband’s family while visiting them. They loved it, too, and it was quick–very quick–to vanish.

Fall 173ed

Pumpkin Dessert

Crust:
1 yellow cake mix (reserve 1 cup for topping)
1 stick butter, melted
1 egg

Set aside 1 cup of cake mix and reserve for topping. Mix remaining cake mix, butter, & egg. Spread into greased  9 x 13 pan.

Filling:
1 quart pumpkin (I use the big 29 oz can)
6 egg yolks or 3 whole eggs
1/2 c brown sugar
3/4 c sugar
1 c cream or evaporated milk
1/2 tsp salt
1 tsp cinnamon
2 tsp vanilla

Beat pumpkin in separate bowl. Add remaining ingredients and mix. Pour over cake mixture.

Topping:
1 c yellow cake mix (reserved from above)
1/4 c brown sugar
2 T butter, melted

Cool Whip or Whipped Cream

Mix cake mix, brown sugar & butter well. Sprinkle over filling.

Bake at 350 for 45-55 minutes until toothpick inserted into pumpkin layer comes out clean. Top individual servings while still warm with whipped cream or Cool Whip.

Pumpkin Gingerbread

This is another Fall favorite in our home. My SIL, Becky, shared this recipe with our family a couple years ago, and I’ve made lots of loaves ever since. Becky and others in the family like to add chocolate chips, which is yummy, but I prefer if plain.

P.S. The baked loaves freeze well.

Confession: I’ve been known to eat an entire loaf by myself. I’m not ashamed!

pumpkin-gingerbread

Pumpkin Gingerbread
Adapted from Allrecipes.com

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Chocolate chips (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
  2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves.
  3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Pumpkin Chocolate Chip Cookies

This recipe comes from my fabulous SIL, Sara. They are so easy, so moist, so delish! It simply isn’t Autumn in our home until these have been made and consumed!

pumpkin-chocchip-cookies

Easy Pumpkin Chocolate Chip Cookies

1 Spice Cake mix
1 15-oz can pumpkin puree (NOT pumpkin pie filling)
1 egg
1 cup semi-sweet chocolate chips

Mix the first three ingredients together.  Then mix in the chocolate chips.  The dough is thick.  Form it into cookie blobs on the cookie sheet.  Bake at 350 for 12-14 minutes.