Pumpkin Soup!

delicious pumpkin soup
Yes! It is finally fall and time for one of my favorite flavors, PUMPKIN! I try to devour all things pumpkin during the October and November months, and this year I wanted to try something new, so why not Pumpkin Soup!

Here’s the recipe I found and it was delicious and hearty! Hope you enjoy!
Oh by the way, credit for the recipe is given to nourishingmeals.com with some of my own additions.

Soup Ingredients:

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
1 to 2 tablespoons finely chopped ginger
4 to 5 large carrots, peeled and chopped
4 to 5 celery stalks, chopped
2 Granny Smith Apples, cored and chopped
10 cups water or stock*
8 cups cooked sugar pie pumpkin flesh
1/4 cup maple syrup or dark agave nectar*
2 to 3 teaspoons pumpkin pie spice
3 to 4 teaspoons Herbamare or sea salt
1/2 to 1 teaspoon ground black pepper

Garnishment Ingredient Options:

coconut milk and cilantro
or cream, agave maple syrup, and pumpkin seeds*

*(I used this second option; the syrup makes it a little sweeter though)

Directions:

Start with cutting your pumpkin in half. Soak it in 9×13 pans filled 1/4 the way with water. Bake in the oven for 45 to 90 minutes at 350 to 400 degrees. I cooked mine at 400 degrees for about 55 minutes. You will know your pumpkin is cooked enough when you can easily poke a fork into the pumpkin. It should be mushy and collapsing a little.

When the pumpkin is cooked you will scrape out the flesh for your soup! This part is fun. You will need about 8 cups. I was able to get more than 8 cups in a good carving-sized pumpkin.

Pumpkin soup flesh

Next you will heat the olive oil in a stock-pot (preferably 8 quart). Start by sauteing the your chopped onions, then then add the ginger, carrots, celery, and applies. Saute all for about 5-10 minutes.

Now, add the water and/or stock, cooked pumpkin flesh, pumpkin pie spice, salt, and pepper. Bring all to a boil, reduce heat to a simmer, and cook covered for roughly 20 minutes.

It should look something like this.

pumpkin soup

Lastly, you will puree the soup in batches. I know you are thinking, “why? It looks so good chunky?” But I promise you, it is even better pureed.

I would recommend baking the pumpkin seeds from your pumpkin to add to your soup or just as another snack. When I made this we were running short on time so we just did a salt and pepper recipe, but I would recommend trying something more savory like this recipe.

You can serve with a swirl of coconut milk and cilantro (which if you do you will have to let me know how it tastes). Or you can add a swirl of cream, agave maple syrup, and a sprinkle of baked pumpkin seeds (or any of the assortment).

pureed pumpkin soup

ENJOY your delicious Pumpkin Soup!!! It yields PLENTY!

Copycat Kneaders French Toast

What’s better than going to Kneaders on a Saturday morning and getting french toast? Nothing. Unfortunately we don’t live near a Kneaders anymore, so we decided to try a copycat recipe to satisfy our cravings and celebrate General Conference today. I know it doesn’t look as pretty as Kneaders does, but man does it taste just as good. I about died. Sugary, cinnamony goodness. I will definitely be making this again, but only on special occasions because that’s when the calories don’t count, right? RIGHT?

Copycat Kneaders French Toast

  • 1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (Since I don’t live near a Kneaders I splurged and got Cinnabon cinnamon swirl bread. It wasn’t as thick as Kneaders cinnamon bread, but still turned out great. Just make sure there are no raisins in the bread of your choice – unless you like that sort of thing).
  • 4 eggs
  • 1-1/2 cups milk
  • 1/2 Tbs. brown sugar
  • 3/8 tsp. salt
  • 1/2 Tbs. vanilla
  • 2 Tbs. butter

Generously butter a 9 x 13 glass baking dish. Mix all ingredients, reserving the bread and butter. Thoroughly dip each piece of bread in the egg mixture and lay flat in the buttered baking dish. Pour the egg mixture on top. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour – overnight really is best. Since I don’t like baking in the morning it was refrigerated overnight. Although I would think that how long you are going to keep it in the fridge will determine how much of the egg mixture you are going to pour over top. Bake 40-45 minutes at 350 degrees. Serve warm with syrup, whipped cream, and strawberries.

We had ours with the best caramel syrup recipe I’ve ever had. This syrup definitely pushed this recipe on the scale of deliciousness from good to amazing. We also made homemade cinnamon whipped cream and cut up some fresh strawberries to go with it. Here is the syrup recipe:

Caramel Syrup

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 Tbsp. flour
  • 1/2 stick butter
  • 1/8 tsp. salt
  • 1/2 cup whipping cream
  • 1/2 Tbs vanilla

Combine all ingredients, except vanilla, in a saucepan. Bring to boil and maintain for 1 minute stirring constantly. Remove from heat and add vanilla. Enjoy!

Special K Treats

Another Sears family favorite-Special K Treats. I’ve never met anyone who didn’t like these and they are so easy to make!

Special K Treats

  • 1 c. Karo light corn syrup
  • 1 c. sugar
  • 1 c. peanut butter
  • 6-7 c. Special K cereal
  • 3 oz. choc. chips
  • 3 oz butterscotch chips

Combine sugar and karo and heat until dissolved and boil. Remove from heat and stir in peanut butter and Special K’s. Press into buttered 9×13 inch pan. Melt all chips and pour over cereal and spread. Cool until firm.