Get Squashed: Must-Try Pumpkin Recipes
Friday, October 7, 2011
Isn’t fall just the best? Don’t get me wrong—I love those other seasons just as much as the next gal, but there’s something about the fall harvest that makes me swoon every time.
And now that pumpkin patches are officially open for business, my current cooking obsession is using the cheerful giant squash every chance I get, from morning smoothies to midday snacking on roasted seeds to creamy comforting soups. It’s so versatile—and of course it’s really good for you too, packing in fiber, antioxidants, and vitamins C and A.
So I guess ABC Chicago heard about my obsession, because they invited me to join them for a quick demo of some of my very favorite recipes. As you’ll see in the video clip below, the soup takes just a few minutes to prep, thanks to RTG ingredients like organic pumpkin puree. Take a peek, then read on for the recipes themselves.
Harvest Pumpkin and Black Bean Soup
- 2 Tb. butter
- 1 medium onion, diced
- 4 garlic cloves, pressed through a garlic press (or minced)
- 1 15-ounce can black beans, rinsed and drained
- 1 30-ounce can pumpkin puree
- 1 14.5-ounce can diced tomatoes with juice
- 1 tsp. sugar
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. pepper
- 1 tsp. Spanish paprika
- 4 cups beef broth
- 1/2 cup CoConut Dream Drink
- Chives, celery leaves, or croutons for garnish
- In a stockpot, melt the butter and sauté onions and garlic until they are translucent. Add black beans, pumpkin puree, and tomatoes, stirring until combined. Add sugar, cumin, chili powder, pepper, paprika, beef broth, and cream.
- Simmer on low heat for 20 minutes. (This soup can be served as is, or pureed in a blender before serving.) Ladle into bowls and garnish with chopped chives, celery leaves, or croutons.
Super Simple Pumpkin Smoothie
Just blend 1/2 cup canned pumpkin, 1/2 cup vanilla soy milk, 1/2 cup crushed ice, 1 tablespoon honey, and 1 teaspoon pumpkin pie spice. Pour and drink!
Want more where those came from? I’ve stuffed a bunch of my favorite recipes into my book, Real Moms Love to Eat. By the way, I’d love to hear from you if you try one of these. Take a pic and let me know what you thought on Facebook. Happy fall cooking!