Pumpkins provide us with so much food – just from the flesh of one pumpkin! Two of these recipes call for canned pumpkin puree, but if you are able to use the scoopings from a fresh pumpkin, these recipes will be even more amazing. Better yet, buy a pumpkin and can or jar your own puree! Here are three delicious and simple recipes for you to try out, which will also be a hit with your kids:
Pumpkin Pecan Muffins
What You Will Need:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup pumpkin puree
2 tsp. pumpkin pie spice
1 cup milk
2 tsp. baking powder
1/4 tsp. salt
2 cups all-purpose flour
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine all the ingredients except the flour. Beat until well blended. Slowly add flour while continuing to mix. Do not over mix.
In a lightly greased or lined muffin pan, spoon in batter to 2/3 full.
Bake at 350F for 20 minutes or until golden and inserted toothpick comes out clean. Cool completely
OPTIONAL TOPPING:
1/4 cup butter, cubed
1/3 cup brown sugar
1/3 cup pecans, chopped
1/4 cup all-purpose flour
In a small bowl, combine everything. Using a pastry blender or two knives ‘cut’ ingredients to mix until crumbly. Sprinkle over batter before baking.
Curry Pumpkin Soup
What You Will Need:
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups half-and-half cream
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste
2 tablespoons pumpkin seeds (optional)
Directions:
If using pumpkin seeds, toast them in the oven at 375 degrees until they begin to brown (about 8 minutes).
In a large pot over medium heat, melt the butter.
Add the flour and curry powder and stir to remove all lumps. Continue to cook until it almost reaches a boil.
Add the broth slowly while using a whisk to stir. Cook until thickened.
Next, stir in the half-and-half, pumpkin, soy sauce and sugar. Salt, and pepper to taste.
Bring soup to a boil, then remove from heat.
Garnish with roasted pumpkin seeds.
Sweet Cinnamon Pumpkin Seeds
What You Will Need:
4 cups pumpkin seeds
1/2 cup butter
2 tbsp. brown sugar
1 tbsp. ground cinnamon
1/4 tsp. salt
1/4 cup granulated sugar
Directions:
Preheat oven to 350 degrees.
In a microwave safe bowl, melt the butter. Add the pumpkin seeds, brown sugar, cinnamon and salt. Stir to coat the seeds.
Cover a cookie sheet with parchment paper. Spread the seed mix evenly and thin to allow seeds to cook evenly.
Bake for 30 minutes, stirring once after 15 minutes.
Remove from oven and sprinkle 1/2 of the granulated sugar over the seeds; stir to coat. Return to oven and bake for 15 minutes more.
Sprinkle with remaining sugar, stir and bake for a final 15 minutes.
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