|This soup was absolutely delicious. Reminded me of a butternut squash soup I had at one of our favorite Philly restaurants, La Viola.|
adapted from Cream of Pumpkin Soup, allrecipes.com
- 1/2 cup chopped onion
- 1 tbsp butter, melted
- 14 oz chicken broth
- about a cup of pure pumpkin puree
- 1/2 tsp hot sauce (optional)
- 1/2 tsp kosher salt
- 2 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/4 cup half-and-half
- 1/4 cup 2% milk
- Saute the onion in butter in a saucepan until tender. Add 7 oz. chicken broth, stir well. Bring to a boil, reduce heat, and simmer for 15 minutes.
- By either transferring broth back & forth between a blender or food processor, or using an immersion blender in your saucepan, process until smooth.
- (If using regular blender, return mixture to saucepan). Add remaining broth, pumpkin, hot sauce, salt, brown sugar, cinnamon, ginger, and pepper. Stir well, bring to a boil, reduce heat to low. Simmer for 10 minutes, stirring occasionally.
- Stir in the half-and-half and milk and heat through - do not boil. Ladle into soup bowls and serve with a sprinkle of cinnamon or nutmeg on top.
Now for the pancakes...
|Morning sunlight makes for the best pictures. :)|
adapted from Easy Pancakes, allrecipes.com
- 1 cup flour
- 2 tbsp wheat germ (optional)
- 3 tbsp brown sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 egg
- 1 cup milk
- 2 tbsp vegetable oil
- 2/3 cup pure pumpkin puree
- 1/2 cup chocolate chips or chopped nuts of your choice (optional)
- In a large bowl, whisk together the flour, wheat germ, sugar, baking powder, and salt. Make a well in the center, and pour in the egg, milk, oil, and pumpkin. Whisk together just until smooth. Fold in the chocolate chips or nuts.
- Heat a non-stick griddle over medium-high heat. Pour about 1/4 cup of batter for each pancake. Brown on both sides and serve with any of the following: butter, maple syrup, honey, cinnamon, chopped nuts.
Sick of pumpkin yet?