Pumpkin - Cooking Club October

Pumpkin Pecan Muffins
Jen Brady

1 ¼ cups quick oats
1 cup flour
1/3 cup chopped pecans
1 tsp baking powder
1 tsp cinnamon
½ tsp Baking soda
½ tsp salt
½ tsp nutmeg
1 cup canned pumpkin
¾ cup firmly packed brown sugar
½ cup vegetable oil
¼ cup milk
1 tsp vanilla
1 egg

Topping:

¼ cup oats
¼ cup flour
¼ cup brown sugar
3 T chopped pecans
1 tsp cinnamon
¼ cup butter, softened


Heat oven to 400 degrees. Line muffin tins. Combine dry ingredients. Add pumpkin, brown sugar, vegetable oil, milk, egg and vanilla, stirring just until moistened. Fill cups ¾ full.

Combine topping ingredients. Mix until crumbly. Sprinkle over muffins. Bake 15-10 min. Remove from pan and serve warm.

Black Bean & Pumpkin Soup

Bonnie Wakefield

1 tsp cumin
1 14.5-oz can Rotel diced tomatoes and green chilies (mild or original) (or stewed tomatoes for a less spicy flavor)
2 15-oz cans reduced sodium black beans
3 cups reduced sodium chicken broth
1 16-oz can pumpkin
1 medium onion, chopped
2 cloves garlic, chopped
cilantro to taste
fat-free sour cream

Combine cumin, tomatoes and green chilies, beans and pumpkin in a large saucepan. In separate pan, saute onion and garlic, then add to other ingredients. Bring to simmer 10-15 min to blend ingredients.

Harvest Day Soup

Alice Bauer

1 lb sausage
1 large onion, finely chopped
2 1/2 cups chicken broth
2 cups canned pumpkin
1 tsp lemon juice
2 cups hot milk
1/2 tsp nutmeg
1/4 tsp cinnamon
salt & pepper to taste
chopped parsley

In large frying pan, brown and cumble sausage. Remove sausage and saute onions in drippings. In large pot or crock pot, add all the ingredients. Heat until hot. Serve sprinkled wtih parsley. Refriderate leftovers. Serves 8-10.

Pumpkin Garlic Soup

Glenny Riley

Easy Pumpkin Soup

Jen Brady

1 can chicken both (13 3/4 oz)1 can cream of celery soup
1 can pumpkin
2 cups milk, or 1 cup milk & 1 cup Half and Half
1/4 tsp black pepper

Combine soup, 1/2 to 1 can pumpkin (own preference). Heat through. Add pepper and milk. Stir with wisk. Do not let soup boil too long.

Pumpkin Parfaits
Bonnie Wakefield/Bonnie Weekes

Parfait:

3 c. pumpkin (from a can)

1/2 gal. vanilla ice cream (let get very soft)

1 c. brown sugar

2 t. cinnamon

1 t. salt

1/2 t. ginger

1/2 t. cloves

Crust:
3 c. graham crackers (about 2 packs) crushed in blender

1/2 c sugar
1 cube (melted) butter
Mix and bake at 350 for 10 min.

Beat parfait ingredients with a mixer. When crust is cool, pour pumpkin mixture on top of crust and freeze. Let set out for a few minutes to soften before cutting or it will be too hard.