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Tummy Warming Pumpkin Recipes

Tummy Warming Pumpkin Recipes

Pumpkins are unique to the Autumn season and serve both as a beautiful decoration and a yummy addition to your table. Be sure to buy a few extra of these orange squashes when planning for your fall decor. After trying one of these pumpkin recipes, you may find yourself telling the kids that “Sorry! Someone …

Pumpkin Soup

Pumpkins are unique to the Autumn season and serve both as a beautiful decoration and a yummy addition to your table. Be sure to buy a few extra of these orange squashes when planning for your fall decor. After trying one of these pumpkin recipes, you may find yourself telling the kids that “Sorry! Someone must have stolen our pumpkins from front porch but eat some more pumpkin bisque!”

Chef Cameron Krahel‘s Pumpkin Bisque – first time published online!

  • 1 large pumpkin (canned pumpkin may not be substituted!)
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons olive oil
  • 1 quart heavy cream
  • 2 quarts chicken stock
  • salt, pepper, paprika, thyme, basil, nutmeg to taste

Cut pumpkin in half, de-seed. Cook 45 minutes, flesh down, on oiled cookie sheet at 375°F. Saute onion, carrots and garlic in stock pot in olive oil. Add stock, cream and chopped pumpkin. Simmer 20 minutes, then add spices. Use stick blender to further reduce veggies. Makes enough to feed a crowd! Easily halved – just freeze half of the cooked and chopped pumpkin for the next batch!

Filling Pumpkin Pancakes

  • 1 1/4 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 pinch clove
  • 1 cup milk
  • 6 tablespoons pureed fresh, cooked pumpkin OR canned pumpkin
  • 2 tablespoons melted butter
  • 1 large egg
  • 1/2 cup chopped walnuts (optional)

Whisk together dry ingredients in a bowl. Mix wet ingredients in separate bowl, then fold into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter per pancake. Cook pancakes about three minutes each side, until bubbles form. Makes six large pancakes.

Can’t Stop Eating Them Chocolate Chip Pumpkin Muffins

  • 1 1/2 cups white flour
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 large eggs, slightly beaten
  • 1 3/4 cups granulated sugar
  • 2 cups smashed, cooked fresh pumpkin OR 1 15 ounce can of pumpkin puree
  • 1 cup vegetable oil
  • 2 cups dark chocolate chips
  • 1/2 cup chopped walnuts (optional)

Preheat oven to 350°F. Grease or line 36 muffin cups. Mix all dry ingredients in medium bowl. Combine eggs and sugar in large bowl. Then add pumpkin and oil; mix well. Stir in flour mixture, then chips. Spoon batter into muffin cups. Bake for 20 to 25 minutes.

*Enjoy these pumpkin recipes and please only consume fresh pumpkin – not former jack-o’-lanterns. An unblemished pumpkin can be consumed for a few months after picking but a jack-o’-lantern should not be eaten after carved.


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