I have to admit before I started food blogging if you were to offer me pumpkin soup I would’ve made a bad face. Well, that was a few years back and now I’m posting my first pumpkin soup recipe made with fresh pumpkin not canned, I’ve come a long way baby. I wouldn’t say that my family is at the same stage I am about pumpkin soup but that’s okay because I really enjoy it.
After deciding to make pumpkin soup, I then needed to choose a flavor to highlight in the soup. I chose to flavor my soup with a spice typically found in Indian food that I have used a few times and am getting more fond of, it’s garam masala. Garam masala is an Indian curry not based on the spice tumeric like most other curry powders, it’s based on three part mixture of cardamom, coriander and black pepper. All I can tell you is that it’s a complex flavor blend that is used in all kinds of Indian dishes and it taste very good and a little bit spicy. Pumpkin is so mild in flavor it needs a spice that fully flavors the dish. If you can’t find any garam masala then you could substitute curry powder, but I found garam masala at my local Walmart shopping center (a shocker to me). Get out of your comfort zone a little and try out this pumpkin soup.
Pumpkin & Mushroom Soup
1/2 a large yellow onion chopped
8 oz. whole mushrooms, chopped
1 clove garlic press
3/4 tsp. garam masala
1/4 tsp. ground ginger
red pepper flakes (optional)
1/2 tsp. salt
4 cups chicken broth
1 small sugar pumpkin roasted – 3 1/2 – 4 cups fresh roasted pumpkin pureed
Step 1: In a large stockpot cook the onion, mushrooms, and garlic on medium heat until cooked well, but not burnt.
Step 2: Add the spices, salt and chicken broth stir well then add the pureed pumpkin. Stir well and cook until hot.
Garnish with crumbled bacon, and serve with crust bread or Indian naan bread.
Cooler, crisper weather means apple season is here and this year I had enough of my own apples to make apple pie filling. I was so excited to make my own pie filling and share it with all of you. It wasn’t hard at all just a tad bit time consuming. If you like to can food then it’s okay, the reward is seeing all those beautiful jars lined up on your counter! If you have never canned you probably can’t relate yet, but not for long…right? I found this recipe on YouTube from a lady, her channel is called “Our half acre homestead”. I added more spice to the recipe, and in fact I think you could probably even add more. I used half brown sugar and half white when making this pie filling, amazingly because I was out of white sugar, I know it’s a sin. Brown sugar worked perfectly fine in this recipe and gave my pie filling a little darker color than normal.
Do you know why I am so happy to have this pie filling in the cupboard? Because it taste way better than store bought stuff and doesn’t cost near as much. I can make pies at Thanksgiving or Christmas really quick and it will take less time to bake as well. I can make apple hand pies or any type of dessert that calls for apple pie filling. I really hope you give this recipe a try, I think you’ll be pretty happy with the results.
Canning Apple Pie Filling
10 cups water
4 1/2 cup granulated sugar (I used half brown)
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup lemon juice
Approximately 18 large apples (non sweet variety)
7 quart size jars and lids
water bath canner
Step 1: First get jars prepared by sterilizing them. The lids should be ready to put into hot water to soften the rubber seal. Fill water bath canner and put on the stove and begin to heat water.
Step 2: Wash and peel apples. Core apples and cut into 8ths. Fill the jars with the uncooked apples.
Step 3: In a large pot put the 10 cups of cold water, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Whisk to incorporate. Cook over medium heat stirring regularly until sauce begins to thicken. Make sure sauce does not thicken completely so it can fill all the airspace in the jar.
Step 4: Boil water in small saucepan or microwave safe bowl and drop the lids into it so they soften the rubber. Carefully pour the sauce into each jar , leaving a 1/4 in. head space. Wipe down the tops of each jar with a hot wet paper towel or hot wet clean dish towel(I usually dip my paper towel or dish towel into the water I am using to soften the lids). Drain water from rubber lids and carefully put each lid on the each jar. Put on the screw caps and crew on but not super tight.
Step 5: Process jars in water bath canner for 15 minutes, making sure the jars stay covered with the hot boiling water. When timer goes off use a jar remover and set jars on dish towel away from a breeze and let sit for 24 hours. Then store in the pantry for up to 1 year.
One of my good friends Deb shared this recipe with me several years ago and I loved it, in fact everyone who eats it loves it too. Deb got it from one of her friends at work, who probably got it from a friend and so on. I love how recipes and food bring people together and connect us. I usually make this dessert during the holidays because it’s easy to throw together when I’m short on time, plus that’s when pumpkin is in season. Pumpkin dump cake tastes like a pumpkin cobbler or pumpkin crisp with a nice crunchy top.
I made this recipe with Truvia sugar blend for baking, it taste just like sugar because it’s from the stevia plant but it’s better for you since it’s doesn’t spike the blood sugar like granulated sugar. I also made this recipe smaller than the original recipe by halfing the ingredients. The original recipe makes a 9X13 inch pan while this recipe is a 9X9 inch pan. Unless you are taking this to a potluck or feeding a large family I recommend this small recipe because it’s so rich.
Pumpkin Dump Cake
8 ounces of pumpkin puree
5 ounces of evaporated milk
1/4 cup plus 2 tablespoons Truvia baking blend
(if using granulated sugar use 3/4 cup)
2 large eggs
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
dash of salt
9 ounces yellow cake mix
3/4 cup cup butter melted
3/4 chopped pecans
Step 1: Pre-heat oven to 325 F., prepare 9 X9 inch pan by spraying with cooking spray.
Step 2: In medium mixing bowl beat together the pumpkin, milk, eggs, Truvia, eggs, spices and vanilla.
Step 3: Pour into prepared pan and sprinkle cake mix on top then sprinkle chopped nuts. Pour melted butter evenly over the cake mix and nuts.
Step 4: Bake for 45-50 minutes. When cake is done, the top should be golden brown and the middle should be firm but not totally solid. Let cake cool completely then serve with whip cream or ice-cream.