I love to serve this flavorful soup in the spring as well as the fall. You can use squash if pumpkin is out of season.
6 cups chicken stock
32 ounces pumpkin puree
1 cup onion, thinly sliced
1 clove garlic, minced
1-1/2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp freshly ground white pepper
1/2 cup pecans, toasted
1/2 cup heavy cream, room temperature
Fresh parsley optional
Sour cream optional
1. In a covered saucepan, heat all ingredients except cream to a high simmer. Reduce heat to a low simmer, uncovered 20 minutes.
2. Stir warm cream into soup. Place in warmed soup bowl. Swirl a little sour cream on top. Garnish with parsley.
Pumpkin Cheesecake Muffins
Yield: 12 muffins
I love making this for fall brunches and breakfast. Very flavorful and full of fall goodness!
1-1/2 cups flour, all-purpose
1/2 cup flour, cake
1/2 tsp baking powder
1 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground clove
1-1/2 cups granulated sugar
1/2 cup brown sugar, light packed
3/4 cup unsalted butter, softened
2 large eggs
2 cups pumpkin puree
1. In a large bowl, blend together, the flours, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
2. In a mixing bowl, beat the sugars and butter until well blended.
3. Add the eggs one at a time beating well, until fluffy.
4. Add the dry ingredients slowly, until well combined. Add the pumpkin pack continuing the mixing.
5. Divide evenly into 12 papered muffin tins. Make the cheesecake filling.
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 tsp freshly squeezed lemon juice
1. In mixing bowl, combine cream cheese and sugar. Add egg and mix until smooth. Add vanilla and lemon juice.
2. Place a teaspoon full into the top of each muffin batter. Try putting a little of the filling underneath the unbaked batter.
3. Bake until a toothpick inserted into the center comes out with only a few crumbs, about 20-25 minutes.
4. Cool in pans for 10 minutes and then remove until cooled completed.
To make on Camera:
Pumpkin Praline Cheesecake
You will be delighted at the nutty taste of the pecans mixed with rich pumpkin.
Preheat the oven to 350°F
10-inch cheesecake pan
Serves 18 to 20
2-1/2 cups crushed ginger snaps
1/3 cup unsalted butter, melted
1. In a bowl mix the cookie crumbs and butter, press into the cheesecake pan, and freeze.
2-1/2 lb cream cheese, softened
1 cup sour cream
2-1/4 cups granulated sugar
6 large eggs
1/2 cup all-purpose flour
1 cup solid pumpkin
1 tbsp vanilla
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 cup toasted pecans, chopped
1. In a large mixing bowl, beat the cream cheese, sour cream and sugar on medium high for 5 minutes. Add the eggs, one at a time, beating after each addition. Add the flour, pumpkin, vanilla, cinnamon, nutmeg, allspice, cloves and pecans mixing until blended. Pour the batter over the crust, smoothing it out to touch the sides of the pan. Bake in preheated oven for 65 to 75 minutes or until it starts to pull away from the sides of the pan, but is still a bit loose in the center and looks puffy. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least two hours before decorating or serving.
1 cup heavy cream
1/4 cup granulated sugar
1 tsp ground cinnamon
18-20 pecan halves 18-20
1. In a well-chilled bowl, on medium high, whip the cream until soft peaks form. With the mixer still running, sprinkle sugar into the cream and continue whipping until firm peaks form. Pipe a boarder around the edge of the cake. Sprinkle with cinnamon and pecan halves.