It's a glorious fall day, "Chamber of Commerce Day" as my husband likes to call them. We mowed down the garden, trimmed shrubs and started to see what we need to move out of the garage in order to fit the cars in. Enough for the day, so now it's time to play! Pumpkins are everywhere, decorating for fall, in muffins and breads, on menus even. Here are two pumpkin recipes that I am fond of. No need to buy, roast, peel and puree, canned pumpkin is perfectly fine for these two recipes. A simple soup to warm your soul, and a tasty sweet bread pudding that is a great dessert or a specially sweet brunch side dish. You decide, your family and guests will be grateful! Enjoy!
Pumpkin Bisque
1 small onion, minced
4 T butter
4 T flour
1 qt. chicken stock or broth
1 29 oz. can pure pumpkin
1 tsp curry powder
1 tsp pumpkin pie spice or Epicure Apple Pie Spice
2 T maple syrup or dark brown sugar
1 c. heavy cream
salt and pepper to taste
In a pot melt the butter and sweat the onions until soft and translucent. Add the flour to the onion butter mixture and cook for 5 minutes, until it smells toasty. Slowly add the chicken stock and stir until smooth. Add the pumpkin, spices, and syrup or sugar. Simmer for twenty minutes to 1/2 hour, stirring often. Add the cream, salt and pepper to taste. Enjoy! This soup is perfect on it's own, or you can top it with dollop of sour cream, some toasted or candied pumpkin seeds, even a few chopped dried cranberries.
Pumpkin Bread Pudding
2 c. half and half, whole milk or evaporated milk
1 15oz. can pure pumpkin
3/4 c. dark brown sugar or 1 c. light brown sugar
3 large eggs
1 T. Epicure Apple Pie Spice
2 teaspoons vanilla or 2 T. dark rum or Bourbon
1 loaf thick cut bread (Texas toast, egg bread), cut or torn into 1" chunks
1 c. dried cranberries
1 c. toasted walnuts or pecans if desired
Oven at 350 degrees. Combine milk, pumpkin, sugar, eggs, spices and vanilla. Add the bread and dried cranberries and allow to soak for half an hour. Put in a buttered 9x13 casserole dish. Bake for 40-45 minutes, until a knife inserted in center is clean. Serve warm with vanilla ice cream, whipped cream or the topping of your choice. Enjoy!
Pumpkin Bisque
4 T butter
4 T flour
1 qt. chicken stock or broth
1 29 oz. can pure pumpkin
1 tsp curry powder
1 tsp pumpkin pie spice or Epicure Apple Pie Spice
2 T maple syrup or dark brown sugar
1 c. heavy cream
salt and pepper to taste
In a pot melt the butter and sweat the onions until soft and translucent. Add the flour to the onion butter mixture and cook for 5 minutes, until it smells toasty. Slowly add the chicken stock and stir until smooth. Add the pumpkin, spices, and syrup or sugar. Simmer for twenty minutes to 1/2 hour, stirring often. Add the cream, salt and pepper to taste. Enjoy! This soup is perfect on it's own, or you can top it with dollop of sour cream, some toasted or candied pumpkin seeds, even a few chopped dried cranberries.
Pumpkin Bread Pudding
2 c. half and half, whole milk or evaporated milk
1 15oz. can pure pumpkin
3/4 c. dark brown sugar or 1 c. light brown sugar
3 large eggs
1 T. Epicure Apple Pie Spice
2 teaspoons vanilla or 2 T. dark rum or Bourbon
1 loaf thick cut bread (Texas toast, egg bread), cut or torn into 1" chunks
1 c. dried cranberries
1 c. toasted walnuts or pecans if desired
Oven at 350 degrees. Combine milk, pumpkin, sugar, eggs, spices and vanilla. Add the bread and dried cranberries and allow to soak for half an hour. Put in a buttered 9x13 casserole dish. Bake for 40-45 minutes, until a knife inserted in center is clean. Serve warm with vanilla ice cream, whipped cream or the topping of your choice. Enjoy!
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