When the Colonists first came to North America, they discovered the Native Americans growing and using pumpkins. The pumpkin was wholeheartedly embraced and later became a Thanksgiving tradition.
The pumpkin is a member of the gourd family, which also includes watermelon and squash. It has an orange flesh, with a mild and sweet flavor. Fresh pumpkins are available in the fall and winter. Choose pumpkins that are free from blemishes and heavy for their size.
This savory, creamy light soup has a little heat and a little hint of sweetness. For an extra gourd touch, serve the soup out of small hollowed-out pumpkins.
3 Tablespoons butter 1 – 29 oz. can pumpkin puree
4 cups vegetable (or chicken) broth
1 cup water *
1 Tablespoon curry
3 Tablespoons brown sugar
½ teaspoon cumin
¼ teaspoon pepper
1 teaspoon salt
2 dashes nutmeg ¼ teaspoon thyme
- Heat the butter in a large saucepan over medium heat. Add the onion, celery and garlic. Cook until the onion is translucent, about 10 minutes.
- Add the pumpkin puree, vegetable broth, water, curry, brown sugar, cumin, pepper, salt and nutmeg (everything else but the thyme). Reduce the heat to moderately low and simmer for 30 minutes, stirring occasionally.
- Transfer the vegetable soup to a blender (working in batches) and puree until smooth. Add the thyme and taste for additional seasoning.
- Ladle the soup into bowls and serve.
* May need to thin out the soup with additional water (especially when re-heating).
Pumpkin Fudge
Enjoy sweet bites of soft & creamy pumpkin fudge that is lightly spiced with cinnamon, nutmeg & ginger. This fudge makes of oodles of candy. Share the sweets! Place the fudge in small plastic bags and wrap with orange ribbon. If desired, gently press a pecan half or candy corn on each square of fudge.
3 cups granulated sugar
3/4 cups (1 ½ sticks) butter
1 -5 1/3 oz. can (2/3 cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 -12 oz. package butterscotch morsels 1 7 oz. jar marshmallow creme
1 cup toasted pecans, chopped
1 teaspoon vanilla extract
- Butter a 13 x 9-inch pan.
- In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.
- Cook over medium-high heat. Bring to a boil, stirring constantly until mixture reaches 234°, about 15 – 20 minutes. (The mixture MUST reach 234°. It is the Soft Ball stage of candy, and needs to reach that heat for the candy to set up.)
- Remove from heat; quickly stir in butterscotch morsels, marshmallow crème, nuts and vanilla. Mix until well blended.
- Quickly pour into greased pan and spread evenly.
- Cool and cut into little squares.
- Seal the candy in an airtight container and keep it at room temperature for up to two weeks.
A candy thermometer is a must be used with this recipe! It is a cheap baking tool that you can find in most grocery stores (trust me, you’ll end up using the thermometer for more than candy recipes). This recipe is great to make with a friend, but can definitely be made solo.
Article copyrighted. Faith Heinauer is a chef, cookbook author, columnist, and the creative force behind her website, http://www.breakeggs.com.
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