I spent most of the past week and weekend in Orlando for a conference, so not much has been happening at home since work has been so busy. We are never too busy to eat though, and recently enjoyed two new pumpkin recipes – a really good curried pumpkin soup and a super simple three-ingredient pumpkin bread!
Curried Pumpkin Soup
I saw the recipe for the curried pumpkin soup on one of the blogs I follow, A Beautiful Mess, and we only slightly adapted the recipe. I thought the pumpkin and coconut milk would make this soup sweet, but it was actually savory.
What you’ll need:
- 2-3 tablespoons olive oil
- 1/2 yellow onion
- 1 tablespoon minced garlic
- 3 teaspoons toasted curry powder
- 1/8 teaspoon cumin
- 1 teaspoon sriracha
- 1 can pumpkin puree
- 1 can coconut milk
- 1/2 – 1 cup broth (vegetable or chicken)
- Salt/pepper to taste
Start out by toasting the curry powder in a dry pan over medium heat for one to two minutes. I’d never toasted a seasoning before, but the recipe bloggers said it helps bring out the flavor, and I’m not one to argue with that!
Saute the chopped onion and garlic in the olive oil in a stock pot over medium for a few minutes until soft.
Then stir in the toasted curry, cumin and Sriracha sauce. Now pour in the coconut milk and the pumpkin puree and heat until it’s warmed through.
The soup was very thick, so we thinned it with 1/2- to 1-cup chicken broth, pouring and stirring until it was thinned to our liking. The blogger also recommends blending the soup with an immersion blender to make it more creamy, which I didn’t do but definitely would next time, since the texture of the onions stuck out from the creaminess of the soup.
Finally, season with salt and pepper serve with pumpkin or sesame seeds, croutons, or Texas toast (our favorite 😉
Three Ingredient Pumpkin Bread
I first came across this recipe on Pinterest, but since then I’ve seen it all over the Internet , which isn’t surprising since it’s so incredibly easy to make, and is moist and delicious!
What you’ll need:
- Spice cake mix
- 1 can of pumpkin puree
- 1 teaspoon cinnamon
Thoroughly mix all three ingredients together in a bowl and pour into a greased loaf pan. Since the batter is very thick you’ll need to smooth down the top of it with a spatula, otherwise your bread will end up looking like the Rocky Mountains.
Bake it in a 350-degree oven for 1-hour or until a toothpick in the middle comes out clean. Let it rest for about 10-minutes in the pan and then remove the bread to a cooling rack.
That’s it, easy and tasty pumpkin bread – even a non-baker like me can’t mess it up! Serve and enjoy!
Our bucket list is getting a lot shorter!
2012 Fall Bucket List:
Attend a fall festival or Oktoberfest (Annapolis Fall Festival) Carve a pumpkin and roast the seeds Go on a fall picnic
- Roast s’mores in the fireplace
Bake pumpkin bread Go on a hike and enjoy nature Try a new hearty soup or fall recipe
- Drink apple cider
- Run the Turkey Trot 5/10-mile
Drink a pumpkin beer (Starr Hill Boxcar Pumpkin Porter) Create a fall mantel