To Err is Human, To Eat Pumpkin Divine

One of the best things about Fall is, in my humble opinion, eating pumpkin. Of course I make all the usual suspects (pumpkin muffins, pumpkin cookies, pumpkin cake, etc.). This year, I thought I would try pumpkin in some new and interesting ways. I found and tried two recipes that I loved. Try to keep an open mind before you judge them.

This first one is a Pumpkin and Black Bean Soup, courtesy of one Miss Rachael Ray. Black beans are another of my favorite ingredients, so I knew I would love this soup. It sounds odd, I realize, but is so delicious. The pumpkin flavor is very mild. Would you care for the recipe? I knew you would!

Pumpkin and Black Bean Soup

2 Tbsp. EVOO
1 onion, finely chopped
3 cups vegetable stock
1 (14.5 oz.) can diced tomatoes in juice
1 (15 oz.) can black beans, drained
1 1/2 (15 oz.) cans pumpkin puree (NOTE: not pumpkin pie mix)
1 cup heavy cream (I tried to lighten it up with half and half and it was fine)
1 Tbsp. curry powder
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper, or more if you like it really spicy
Salt
Fresh chives, if you desire, chopped for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion and saute for 5 minutes. Add broth, tomatoes, beans and pumpkin puree. Stir to combine and bring soup to a boil. Reduce heat to low and add in cream, curry powder, cumin, cayenne and salt to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chives.

This recipe is so yummy for a cold fall night. I made cheesy biscuits for dunking! Even The Pickiest Eater in the World loved it. It makes a big pot with lots of leftovers for lunch.

Okay, here comes the second one. Pumpkin pancakes! How good does that sound? They are so comforting and great for a lazy morning. I made them for my in-laws when they were here visiting recently to rave reviews. Here's the plan:

Pumpkin Pancakes

2 c. flour
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1 1/2 c. milk
1 c. pumpkin puree
1 egg
2 Tbsp. vegetable oil
2 Tbsp. vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt and stir into the wet ingredients just enough to combine. (HELPFUL HINT: The vinegar makes the batter taste really bitter. Don't worry, it will cook out. It's in there to help the pancakes rise and get fluffy.) Heat a lightly oiled griddle over medium high heat. Pour batter onto griddle, allowing about 1/4 cup for each pancake. Batter is thick, so use a spoon to spread it out a little on the griddle. Brown on both sides until done. (These pancakes don't get the little bubbles traditional pancakes get so you know when to flip 'em over. You have to watch these to know when to flip.) Enjoy pancakes with warm maple syrup and chopped pecans.

Yes, you read right. Serve with chopped pecans. If you're really feeling gluttonous, you can do what I did and candy the pecans the night before. (Coat them in egg white, brown sugar and cinnamon and bake at 400 degrees until toasted.) Serve this breakfast with bacon, and your tummy will be extremely happy (if not a little larger, too)!