Pumpkin corn chowder

I’m obsessed with pumpkin right now. This recipe used up our supply of canned pumpkin, but I also bought two sugar pumpkins for recipes to be determined. This soup began with this recipe, but quickly evolved into something altogether different. I’m not sure it is possible to recreate the recipe exactly, but this will give you a starting point.pumpkin corn chowder

2 cups canned pumpkin puree
1.5 cups frozen corn
3 red potatoes
3-4 cloves garlic, mince
12 oz homemade no-salt vegetable stock (mostly chard stems with onions, garlic, carrots and celery boiled down.)
4 cups water
1/2 tsp rosemary
1/2 thyme
1 tsp red pepper flakes (and then add some more)
1 tsp hot paprika
1 tsp curry
1/2 tsp cumin
1/2 TBL peanut butter
1 cup rice milk
1/2 cup fresh tomatoes
salt and pepper

In a large pot, heat a small amount of olive oil and saute chopped onions, potatoes, and garlic until the onion is a little translucent. Add stock and bring to a boil. Add spices and peanut butter. Stir in the pumpkin and corn and return to a slow boil. Simmer until potatoes are soft. Remove two cups of the soup and pulse in a blender or food processor with rice milk and tomatoes. Return to the soup pot and stir well.

Serve with fresh green onions and cashews.

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Carrot, Ginger, Pumpkin, White Bean Soup

1 onion, diced
5 carrots, sliced
1/2 can leftover pumpkin
2 fennel fronds (or celery)
1 tsp cumin
1.5-2 tbls grated (fresh) ginger
cayenne, salt and pepper
1 can white beans
3 tbls vegetarian chicken stock powder (or bouillon cubes)
water to cover (2-3 cups)

saute onion in olive oil until translucent. add ginger, carrots, fennel and spices. cook 2-3 minutes. add water to cover, bring to a boil and stir in stock or bouillon until dissolved. add in beans and stir. cover and reduce heat to simmer. cook about 30 minutes, or until carrots are soft.

optional: you can puree the soup before adding the beans with your immersion blender!

original recipe here.

Pineapple Upside-Down Gingerbread Pumpkin Cake

Adapted from Epicurious.

Topping:
1/3 cup (packed) golden brown sugar
1/4 cup soy butter
1 tablespoons orange juice
1 teaspoon molasses
1 cup frozen pineapple

Cake:
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup soy butter, room temperature
1/2 cup turbinado sugar
1 large egg
1/4 cup molasses
1/3 cup canned pure pumpkin

For topping:
Preheat oven to 350°F. Grease with soy butter, a 9x9x2-inch baking pan. Combine sugar, butter, orange juice, and molasses in small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan. Arrange pineapple pieces close together in a single layer in the syrup.

For cake:
Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl. Beat butter in large bowl. Add sugar and beat to blend. Beat in egg. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan. Bake cake until tester inserted into center comes out clean, about 40-50 minutes. Cool cake in pan 30-45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature.