September 15, 2010

A little bit of PUMPKIN Sharing

I'm thinking that you should stop by 
it's SO useful and 
LOADS of fun.

So I'm itching for Fall to hurry it up
I won't it to last this year though
it seems like the last couple of years it's just kinda skipped over fall.
and that is NO GOOD.

So This year, I REFUSE to let that happen.
and I will do so 
by creating FALL inspired thing.

this weeks sharing I wanted to give you some PUMPKIN recipes


so, as many people are, 
I am a SOUP LOVER pretty much any time, but ESPECIALLY during the fall
and football season!

and whats not to LOVE about Pumpkin & Sweet Potato Together??


1Tbs. Coriander Seed
2 Tsp Cumin Seed
2 Tsp Dried Oregano
1 Tbs Fennel Seed
1/2 Tsp Crushed Red Pepper
1/2 Tsp Salt
1/2 Tsp Whole black Peppercorns
1 Clove Garlic
2 Tbs Olive Oil [Divided]
1 Medium Sugar Pumpkin
4 Sweet potatoes
1 Large Onion [Chopped]
1 1/2 quarts Chicken broth [or Veggie Broth]

Okay so there are LOTS of spices
BUT, it is a fall recipe right?!??!!:)


Preheat oven to 400 degrees
in a grinder, grind coriander, cumin, oregano, fennel, crushed red pepper, salt, and peppercorns
Grind into a coarse powder
Blend in Garlic, and 1 Tablespoon of the Olive Oil, this will make the spices into a paste.
wash and cut pumpkin into 2-in wide wedges, scrapping away the seeds
Peel and dice potatoes in to 1-in cubes
cover the pumpkin and potatoes in the spice paste
Pour into a baking dish 
and bake for about 30 to 40 minutes or until they are tender

While the potatoes and pumpkin are roasting away, 
cook the onion in a large pot over medium heat in the remaining tablespoon of olive oil
until they are translucent

After the Pumpkin and Potatoes are finished cooking, Puree them in a food processor or a blender
with the chicken broth, and make SURE you get all of the Spice paste from the baking dish the potatoes and pumpkin were cooked on 
this has LOTS of flavor
Pour the puree into the pot with the onion.
and that's it
Heat it to desired temp, 
add broth to thin it if you like.
whatever you prefer!

This is a real WARMING recipe
I will DEFINITELY be making this very soon
I might be the only one to eat it, because my family doesn't try hardly anything
oh well, guess they will miss out!

and for a little bit of an ENERGY BURST
none other than a 



3 Cups of WHATEVER milk you prefer
 [Whole, Skim, Soy, etc.; I choose Soy please!]
4 Tsp of WHATEVER sweetener you prefer
[Sugar, Equal, Splenda, Truvia, etc.]
1/2 Tsp Vanilla Extract
1/2 Tsp Pumpkin Pie Spice
6 ounces DOUBLE strength coffee
3 Tbs Whipped Cream
3 pinches Pumpkin Pie Spice [for garnish]


Combine Hot milk, Sweetener, and Pumpkin Pie Spice in a blender
Blend until it becomes frothy
pour the mixture into 3 coffee mugs until they are about 2/3 of the way full
pour in coffee to the amount that satisfies your own tasting!
Top with whipped cream and a dash of pumpkin pie spice.

Those are my shares for this week
PLEASE TRY THEM and let me know how they go. 
annnnnddd be SURE to stop by TRENDY TREEHOUSE



Brunch at Saks said...

Mmm- the pumpkin soup sounds amazing! I will definitely be trying this recipe soon. And I agree- I hate when the weather decides to skip over fall! It's just not fair haha! xoxo

Annie said...

i LOVE pumpkins and the smell of everything pumpkin in the fall but i've never had anything pumpkin flavored, i have no idea why it just weirds me out ;) haha!!

hope all is wonderful pretty girl! :)

Liz said...

YUMMERS....pumpkin soup sounds wonderful right about now. I am "so" going to make this, thank you! =)

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