Eating Pumpkins!

This is how I like to celebrate fall...RECIPES!

Pumpkin Ginger Soup

32 ounces chicken broth
12 ounces mango nectar
1 15-ounce can pure pumpkin
1/4 cup peanut butter
2 T rice vinegar
1 1/2 T minced green onion
1 t grated fresh ginger
1/2 t grated orange rind
1/4 t red pepper flakes
1 clove minced garlic

Combine broth, pumpkin and mango nectar in large pot and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Combine about 1 cup of the pumpkin mixture with peanut butter and blend until smooth in a blender or food processor. Add mixture back to pot. Add vinegar and remaining ingredients. Simmer 5 minutes or until heated through.

Annie B's Pumpkin Bread

3 cups sugar
4 eggs
1 cup oil
1/2 t salt
1 t cinnamon
1 t nutmeg
2/3 cup water
1 15-ounce can pure pumpkin
3 1/2 cups all-purpose flour
2 t baking soda
1 cup chocolate chips

Mix ingredients in order with a wooden spoon. Pour into two greased and floured loaf pans. Bake at 350 degrees until toothpick comes out clean, approximately 70 minutes.

Autumn Pumpkin Tureen

1 4-pound pumpkin, washed & dried
2 T vegetable oil
2 cloves garlic, minced
4 slices white bread, toasted and crumbled
6 ounces Swiss cheese, shredded
2 ounces mozzarella, shredded
1 pint half-and-half
1 t salt
1/2 t pepper
1/2 t freshly ground nutmeg

Preheat oven to 350 degrees. Cut 2" slice from top of pumpkin and reserve. Remove seeds and fibers. Blend oil and garlic, then rub mixture inside pumpkin and place in a large roasting pan. Alternate layers of toasted crumbs and cheese inside pumpkin. Combine half-and-half, salt, pepper and nutmeg, then pour over layers. Replace pumpkin top and bake for two hours, gently stirring after 1 1/2 hours. Be careful- the pumpkin will be very hot. Serve with french bread or corn chips.

The Best Pumpkin Pie

3/4 cup plus 2 T sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1 15-ounce can pure pumpkin (not pumpkin pie filling)
2 eggs, lightly beaten
1 12-ounce can evaporated milk
1 9" unbaked pie shell

Preheat oven to 425 degrees. Combine the sugar, cinnamon, salt, ginger and cloves in a bowl and mix well. Set aside. Combine the pumpkin and eggs in a bowl and mix well. Add to the sugar mixture and mix well. Add the evaporated milk gradually, stir constantly. Pour into the pie shell. Bake for 15 minutes. Reduce the oven temperature to 350 degrees. Bake for another 35-40 minutes or until the pie tests done.

Recipes courtesy of TN Home & Farm Magazine/Fall 2009

Enjoy!
XOXO