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Pumpkin Curry Soup Recipe

Pumpkin Curry Soup

Pumpkin Curry Soup is made with pumpkin puree. If you have the time make your own puree and freeze for future use.

Ingredients

2 tablespoons butter
1 cup chopped onion
2 large cloves garlic – finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken stock
2 cups of pumpkin puree
1 1/2 cups of evaporated milk

Directions

Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook stirring frequently for 2 to 3 minutes or until tender – do not burn the garlic. Stir in curry powder, salt and pepper and cook for 1 minute.

Add chicken stock and pumpkin puree, bring to a boil. Reduce heat to low and cook while stirring occasionally for 15 to 20 minutes. Stir in evaporated milk. Pour soup into a food processor or blender and blend until smooth.

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Pumpkin Cranberry Bread Recipe

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread – like a squash, pumpkin lends itself to making a flavorful bread. Adding cranberries just is the perfect touch

Ingredients

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 cups pumpkin puree
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup dried cranberries

Directions

Preheat oven to 350 degrees fahrenheit. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin puree, eggs, oil and juice in large mixer bowl and beat until just blended. Add pumpkin mixture to flour mixture and stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Recipe makes two loaves.

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Pumpkin Pie Homemade Recipe

Pumpkin Pie

Pumpkin Pie is a super easy recipe. There is no better pumpkin pie than one made from scratch. If you use homemade pumpkin puree all he better.

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups of pumpkin puree
1 1/2 cups Evaporated Milk
1 unbaked 9-inch deep-dish pie shell

Directions

Preheat your oven to 425 degrees Fahrenheit

Mix the dry ingredients – sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir the pumpkin puree into the eggs then add the dry ingredient mixture. Gradually stir in evaporated milk.

Pour all into the pie shell.

Bake in oven for 15 minutes then reduce temperature to 350 degrees Fahrenheit and continue baking for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

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Pumpkin Chili Recipe

Pumpkin Chili

Pumpkin Chili is a great recipe for late autumn when comfort food cooking becomes a priority. Pumpkin Chili is a great change from ordinary chili recipes

Ingredients

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1 lb. ground turkey, chicken, beef or other ground meat (venison)
2 cups stewed tomatoes – undrained
2 cups pumpkin puree
2 cups tomato sauce
2 cups kidney beans – drained
1/2 cup diced green chiles
1/2 cup whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper

Directions

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook, stirring frequently for 5 to 7 minutes or until tender. The onions will begin to turn translucent. Add your meat and cook until browned. Just as a note, pumpkin can stand up to strong flavored meats and may actually pair well. Do not be afraid to try venison or even lamb. Drain the skillet of the oil.

Add tomatoes and juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Simmer stirring occasionally for 30 minutes.

Serve this over wild rice and shredded cheddar cheese and a good cold beer.

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Thai-Style Pumpkin Soup Recipe

Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup is not a spicy soup but rather a savory. The peanut butter pairs well in the pumpkin soup.

Ingredients

2 cups vegetable broth
2 cups pumpkin puree
1 1/2 cups mango juice or other comparable fruit juice (orange and pineapple work well)
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 cloves garlic – chopped
1/2 teaspoon crushed red pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro
2/3 cup Evaporated Milk

Directions

Combine the water, pumpkin puree, fruit juice, vegetable broth, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.

Add the peanut butter and stir to make sure it is fully incorporated into the soup. Add the vinegar, green onion and 1 tablespoon of the cilantro. Cook, stirring occasionally for approximately 5 to 8 minutes or until soup begins to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

For a change up, after dihing out the soup, put in a spoonful of sour cream and a bit of copped cilantro.

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Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup is a savory filling soup. The spices cumin and thyme are important to this recipe do not leave out

Ingredients

1 tablespoon olive oil
5 green onions – thinly sliced
1 bell pepper – chopped
3 cloves garlic – chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon thyme
2 cups black beans – rinsed and drained
2 cups pumpkin puree
2 cups of skinned & diced tomatoes
2 cups vegetable broth
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Directions

Heat the olive oil in a large pot over medium heat. Add white and light green parts of the green onions, bell pepper. Cook the mixture stirring occasionally until the pepper is soft – add the garlic at this point, do not allow the garlic to burn.

Add the cumin and thyme stirring for 1 minute to make sure the spices are fully incorporated into the soup. Add beans, pumpkin puree, tomatoes, vegetable broth and water; bring to a boil. Reduce heat to low and cook for 10 – 20 minutes.

Add the salt and taste to make sure you like the flavor. Add in the cayenne pepper and give a quick stir.

Top each serving with dark green onion tops. Have heavy cream on the side as a touch of style.

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