Pumpkin time!

It is the time of year for pumpkin recipes! These two recipes are our favorites when it comes to pumpkin foods.

Pumpkin Black Bean Soup - From my friend Rebecca W.

1 T. butter

1 med. onion, finely chopped

4 cloves garlic, minced

1 can chicken or vegetable broth

1 can black beans, rinsed and drained

1 can pumpkin puree

1 can diced tomatoes

1/2 c. heavy cream

2 t. curry

1 1/2 t cumin

1/8 t. cayenne

salt to taste

Heat up pot on medium heat. Add butter. When butter melts, add onion and garlic, saute 5 min. Add broth, tomatoes, pumpkin and black beans.(I like to puree the soup before adding the beans. It makes for a smoother soup, but it isn't necessary). Bring to a boil, turn heat to low. Stir in cream, curry, cumin, cayenne and salt. Simmer 5 min, adjust seasoning, serve.

Be careful with the seasonings, especially the cayenne. It doesn't seem like a lot, but the soup gets spicy easily. Its best to start with less, and add more as needed. But remember, it will get spicier as it sits.

Pumpkin Cream Cheese Roll

And finally, the awesome Pumpkin Cream Cheese Roll. This is so good, and easier to make than you'd think. I served these at our pumpkin carving party, and everyone absolutely loved them! Larry was so excited that I made it too! He loves this dessert. I just use the Libby's recipe, that can be found here.

Potato and Onion Chowder

I love this time of year. Fall is by far my favorite season. I love the feel and smell of the cool crisp air. I love all the holiday baking. And I love coming inside after playing out in the cold, to the smell and warmth of a hearty soup. This recipe is from one of my aunts. It is definitely a favorite around here. Larry always has me double the recipe whenever I make it. He also says that, for some reason, the Rhodes dinner rolls go best with this soup.



Potato and Onion Chowder

1 c. diced onions
1/2 c. finely chopped celery
2 Tbs. butter or margarine
1 can chicken broth
1 tsp. salt
Dash pepper
2 c. cubed raw potatoes (I usually use red, and probably a little more than 2 c.)
1 1/2 c. milk
1/2 c. light cream
1 tsp. chopped parsley (I just use dry, and however much I feel like)


Saute onions and celery in butter until transparent, but not browned. Add chicken broth, salt, pepper, and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender, about 20 min. Add milk, light cream, and parsley. Heat thoroughly.

This actually makes a thin soup. We just use some cornstarch to thicken it up. Just mix cornstarch in cold water. Bring the soup back to a boil, and the cornstarch mixture until it starts thickening, then bring back to a low heat.