Simple Pumpkin Soup

NEED:
1/2 cup onion
3 tablespoon butter
2 cups mashed cooked pumpkin
1 teaspoon salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin
with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken
broth and heat thoroughly, but do not boil. To serve, pour into a tureen and
add the cream.
Makes 4 to 6 small servings.

ENJOY!

Ginger Pumpkin Bisque

NEED:
2 tablespoons olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)

In a 3-quart saucepan heat oil over medium heat. Add the shallots,
onion, and ginger; cook until tender. Stir in the flour. Carefully
add the chicken broth and cider all at once. Cook and stir over
medium heat until thickened and bubbly. Stir in the pumpkin, maple
syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth
to one-third of mixture into a blender container or food processor
bowl. Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed. Return the
mixture to the saucepan. Stir in the 1 cup half-and-half or whipping
cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.

ENJOY!

Pumpkin Muffins

I had the BEST pumpkin muffins today..and went searching for a recipe that seemed like it would create the same ones. This came out very close...YUMMY.

NEED:
2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pumpkin puree
2 eggs
1/4 cup butter, melted
1/2 cup cinnamon applesauce

STREUSEL TOPPING
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter

Preheat oven 350F degrees. Use non-stick cooking spray on the muffin pans, or use paper liners.

Place all the dry ingredients into a large bowl. In a separate medium bowl, mix well the wet ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Using an ice cream scoop or large spoon, spoon batter into muffin cups, filling 3/4 full.

For streusel topping: put sugar, flour, cinnamon and butter into a one cup mini processor and pulse until crumbly, 2-4 times. Sprinkle over muffin batter.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

ENJOY!