Pumpkin Soup

According to the calendar, it is mid June, but the weather we're having today sure doesn't feel like it! With a high of 60°F, this hot harvest-time recipe is sure sounding yummy...

I found this recipe for pumpkin soup a few months ago on a blog called A Little Tipsy. You can see the original recipe and some fun Halloween ideas here. I altered the original recipe just a bit to match the ingredients I had on hand and make it a touch less fattening. This soup is not sweet as pumpkin recipes tend to be; it uses the vegetable more like the squash it is!

Pumpkin Soup
2 Tbsp butter or margarine
~1/3 cup flour
1 medium onion, grated or diced
4 cups water
4 chicken bouillon cubes (or the equivalent in bouillon powder, to make 4 c broth)
1 16 oz. can pumpkin
1 1/2 t. salt
1 1/3 t. lemon juice
1/4 t. pepper
1/4 t. nutmeg
2 2/3 cups milk

1. In a large pot, melt 2 Tbsp butter/margarine. Stir in flour, making it almost doughy.
2. Add onion, bouillon, and water.
3. Stir mixture until smooth and thick - you will need to mash up your doughy flour-butter mixture to combine it with the other ingredients.
4. Add pumpkin, salt, lemon juice, pepper, and nutmeg. Stir to combine - try to break up the pumpkin so your soup has a smooth consistency.
5. Heat to boiling, stirring occasionally.
6. Let simmer 15 minutes.
7. Add milk and heat through but not to boiling.
8. Serve hot! A Little Tipsy has a recipe for pumpkin-shaped bread bowls that would be oh-so-cute as a "dish" for this soup.

Pumpkin Pudding!

Being another pumpkin recipe (see our pumpkin pancakes), this one is definitely worth trying.

Pumpkin Pudding
1 1/2 C pumpkin
2 C evaporated milk
2 eggs
1/2 tsp salt
1 C brown sugar
1/2 C corn starch
1 tsp cinnamon
1 tsp ginger

1. Mix all the ingredients together excluding the corn starch.
2. Heat on medium to a boil.
3. Add corn starch and get rid of any clumps.
4. Continue to stir until the pudding thickens.
5. Pour into bowls and chill [the pudding] in the refrigerator.
6. Eat (do I really need this step?)

Pumpkin Pancakes

A lady in Thomas' mom's ward made sweet potato pancakes for them a few weeks back. After receiving the recipe and golden reviews, we made pumpkin pancakes (historically one of Thomas' favourite types) from it. The original instructions mention that one can use sweet potatoes, pumpkin, apple sauce, carrots, squash, etc., substituting the appropriate pie spices. Needless to say (hence I'll say it), they turned out great. Luckily we had leftovers, because they're good for any meal and at any temperature.

Pumpkin Pancakes (makes 16)
1 1/2 C canned pumpkin
3 C flour
1 1/2 T baking powder
1 t salt
1 T spices (cinnamon, nutmeg, allspice...)
2 C milk
4 eggs
1/2 C brown sugar
4 T melted butter
1 T vanilla

1. Mix the ingredients together thoroughly and let sit for a few minutes.
2. Pour onto greased frying pan in 5" circles.
3. Flip when slightly golden (don't overcook).
4. Enjoy.

As a suggestion, try with slug butter or Thomas' choice: powdered sugar and lemon juice.