Tuesday, November 9, 2010

Pumpkin Soup, Pumpkin Pancakes

So, this post concludes what I've officially named Pumpkin Week. Last night, thanks to Paul's suggestion, I made pumpkin soup to accompany our dinner of pierogies and roasted veggies. This morning, I made pumpkin chocolate chip pancakes for breakfast. Amazing fact: all four pumpkin recipes I've written about in the last few days (pasta, bread, soup, and pancakes) were made from only one 29 oz. can of pure pumpkin puree. How's that for economical? Ah, the joys of cooking for only two!

This soup was absolutely delicious. Reminded me of a butternut squash soup I had at one of our favorite Philly restaurants, La Viola.

Pumpkin Soup
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
  1. 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.
  2. By either transferring broth back & forth between a blender or food processor, or using an immersion blender in your saucepan, process until smooth.
  3. (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.
  4. 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. :)

GOOD morning!
Pumpkin Pancakes
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)
  1. 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.
  2. 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?


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