Katie: You can never have too much pumpkin!
I was pleasantly surprised with an extremely simple black bean soup recipe recently, so when I saw this pumpkin version on Closet Cooking, I knew I had to try it! It was a perfect blend of onion, garlic, black beans, diced tomatoes, pumpkin puree, a bit of sherry, and cumin and chili powder. The addition of pumpkin made it slightly sweet and very rich. It was great topped with sour cream and cilantro!
Pumpkin Black Bean Soup (slightly adapted from Closet Cooking)
yield: 4 servings
- 1 teaspoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- salt and pepper to taste
- 4 cups vegetable broth
- 2 cups pumpkin puree
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes
- 1/4 cup dry Sherry (or dry white wine)
- cilantro (chopped, optional)
- sour cream (optional)
- Heat oil in a nonstick pan over medium-high heat.
- Add the onions and saute until tender, about 5 minutes.
- Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
- Transfer to a cooking pot and add the broth, pumpkin, black beans, tomatoes and sherry. Simmer for 25-30 minutes.
- Remove from heat and puree carefully until you reach the desired consistency. Add extra liquid (water) if it gets too thick.
- Serve with cilantro and sour cream. Enjoy!
Katie: I love everything pumpkin, especially pumpkin pie! My favorite part is, of course, the pumpkin filling. Making a pie crust can be a lot of work, so this “Impossible Pumpkin Pie” is the perfect solution! Why impossible? Because you just blend up all of the ingredients, pour the mixture into a pie pan, and stick it in the oven. An hour later, a solidified, crustless, delicious pie is formed!
I’ve used this recipe before. It’s from Fat Free Vegan Kitchen, but my pie isn’t vegan or fat-free since I used real eggs.
Impossible Pumpkin Pie (adapted slightly from Fat Free Vegan Kitchen)
- 1 1/2 cups milk (I used fat-free)
- 2 eggs
- 1 Tbsp. cornstarch
- 1 Tbsp. vanilla extract
- 2 cups pumpkin puree
- 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 3/4 cup sugar
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- Preheat the oven to 350 F.
- Spray a 9-inch deep dish pie pan with cooking spray. Use a deep pan, if possible, since the pie will rise a lot while cooking.
- Put the first five ingredients in the blender and blend well. Add the pumpkin and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. (I used a hand blender to help blend the top of the mixture.)
- Pour the mixture into the pie pan and bake for about 60 minutes. The top and edges should be solidified and light brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
- Remove from the oven and allow to cool on the counter.
- Serve chilled and store in the refrigerator. Enjoy!
Posted in Dessert
Tagged pie, pumpkin
Katie: After our raclette dinner on New Year’s Eve, I had some leftover vegetables to use up. I remembered how good the shepherd’s pie was that I made a few weeks ago, but unfortunately I didn’t have any more sweet potatoes. I didn’t let that stop me, and decided to improvise a little. I still had 3 hokaido pumpkins I had been saving. I roasted one of them, producing enough puree to make some delicious and filling Pumpkin Oatmeal in the morning, pumpkin biscuits to top the pot pie, and Pumpkin Carrot Muffins the next day. Lots of pumpkin deliciousness to enjoy! I based the recipe for the pumpkin biscuits on a couple of different recipes from Cooking Light. I wasn’t quite sure what to expect, but it turned out really good! I would definitely make this comforting winter meal again. Even without pumpkin, regular drop biscuits would probably also work well. Here’s the recipe I used for the biscuits:
Pumpkin Drop Biscuits
- 2 cups all-purpose flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ½ – ¾ tsp. cinnamon
- ¼ tsp. ground nutmeg
- 1 ½ Tbsp. melted butter
- ½ cup pumpkin puree
- ½ – 1 Cup milk (I mixed a little at a time, until the batter was wet and thick, not runny, about ¾ cup)
- Mix dry ingredients with a whisk in a large bowl.
- Add wet ingredients until just mixed.
- Drop the batter into about 10-12 mounds on the pot pie vegetable base.
- Bake at 400 degrees F (200 C) for about 30 minutes, or until biscuits are light brown.
Bill: Tis the season for all things pumpkin. I made some spiced pumpkin waffles recently which are one of our favorite “fall” breakfast treats. Actually they’re good for supper too.
With 1 cup of leftover pumpkin I was hungry for a dessert. I was searching for a recipe that combined pumpkin, peanut butter and chocolate chips. I found this recipe. I wasn’t quite sure how the peanut butter would go with the pumpkin but I was pleasantly surprised. The combination works especially with Ghirardelli bittersweet chocolate chips. Tasty muffins.
Katie: With the cool, rainy fall weather, I’ve been in the mood for soup lately. To accompany the soups I’ve been making, I’ve tried out a few new bread recipes. Since I enjoyed this recipe for Pumpkin Cornbread and this recipe for Whole Wheat Sunflower Bread, I decided something in-between might be even better. The bread I came up with turned out pretty good. It would probably go really well with chili. I served it with this recipe for Pear Parsnip Soup, using the parsnips I found at the farmers market this weekend. Here’s my recipe for the bread:
Pumpkin Cornbread with Roasted Sunflower Seeds
- 1/2 cup roasted and salted sunflower seeds*
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg and 2 egg whites (or 2 eggs)
- 1 cup pumpkin or squash puree
- 1/4 cup maple or agave syrup (next time I’ll try honey)
- 1/4 cup vegetable oil
*If you’re using raw sunflower seeds, toss them with 1/2 teaspoon olive oil and 1/2 teaspoon salt and bake on a cookie sheet for about 10 minutes (or until slightly browned) in a 350 degree F oven. Let cool before incorporating into the bread batter.
- Preheat oven to 350 degrees F. Spray a 9x4x3 inch baking pan with cooking spray and set aside.
- Whisk together the flour, baking powder, salt, and cornmeal in a medium mixing bowl.
- Whisk together the eggs, pumpkin, oil, and syrup in a large bowl.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. The batter will be thick. Fold in the sunflower seeds.
- Pour batter into the prepared pan. Bake for 35-40 minutes. The bread should be lightly brown and a toothpick should come out clean. Remove from oven and let rest in the pan for 10 minutes before transferring to a cooling rack.
Bill: Since I have a daughter that is a pumpkin/squash enthusiast, I thought it was time to make something with one of her favorite ingredients. Well actually, we had some left over pumpkin after Matt and Jill had made some great pancakes recently. Anyway… I found this recipe which was easy to make and tasted great. It was a good “fall” dessert to go along with the roasted vegetable soup that I made this week.
Matthew: This weekend, I was inspired by my neighborhood bakery, Bloom Bake Shop, which specializes in cupcakes and whoopie pies made with seasonal, local ingredients. I had an amazing spiced apple whoopie pie with cream cheese filling last week and noticed that they had also added pumpkin as a fall flavor. I thought I could try to replicate this at home using a CSA pumpkin I got this week. I cut the pumpkin in half, seeded it (the seeds are now toasted with smoked paprika!), and roasted it in the oven. Since I don’t have a food processor, I had to be a little creative with my pureeing method. I used this recipe for pumpkin cupcakes from Smitten Kitchen. Instead of adding the ingredients in the order listed, I pureed the pumpkin with the eggs and buttermilk in the blender and then added that mixture alternating with the flour mixture to the butter and sugar. Then, following a recipe that my coworker, Beth, gave to me for whoopie pies, I used a ziplock bag to pipe the batter onto parchment paper on a cookie sheet and baked for ~10 minutes at 350. For the filling, I used the cream cheese and maple syrup frosting recipe that went along with the cupcakes. The cakes were a bit sticky which made filling them a bit tricky, but the end result was good and REALLY delicious!