I had some time this morning so I decided to try to get something done with my pumpkins. The garden has froze, but the pumpkins are still getting ripe.
I like to freeze a bunch of pumpkin for Thanksgiving. I have always struggled with the task of cutting them up, steaming them and then scooping out the inside. Well, problem sovled. Yesterday I was talking to a friend of mine and she gave me a huge tip. All you need to do is cut the top of the pumpkin off, scoop out the seeds and stuff, then turn the pumpkin upside down on a pie plate and microwave it for 10-15 minutes. So I tried it. Wow. It was amazing.. Thank you Kathy.
I like to freeze a bunch of pumpkin for Thanksgiving. I have always struggled with the task of cutting them up, steaming them and then scooping out the inside. Well, problem sovled. Yesterday I was talking to a friend of mine and she gave me a huge tip. All you need to do is cut the top of the pumpkin off, scoop out the seeds and stuff, then turn the pumpkin upside down on a pie plate and microwave it for 10-15 minutes. So I tried it. Wow. It was amazing.. Thank you Kathy.
Then I got to baking. First I made these wonderful muffins.
Pumpkin Chocolate Chip Muffins(Yields approx. 2 dozen, large muffins)
Ingredients
3 cups app-purpose flour
2 cups granulated sugar
1 1/2-2 cups semi-sweet chocolate chips
1 cup canola or vegetable oil
1 (15 oz.) can pumpkin puree
4 eggs
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Directions
- Preheat oven to 350º F and line your muffin tin with cupcake liners.
- In a bowl, sift your flour, cinnamon, nutmeg, allspice, baking soda, baking powder and salt together. Set aside.
- In a large bowl, beat your eggs and sugar together. Mix in pumpkin puree and canola oil.
- Slowly mix the dry ingredients into the pumpkin mixture. Mix well and fold in chocolate chips.
- Fill your muffin tins with about 1/4 cup of batter, or until 3/4 full. Bake for 20-25 minutes, or until tops are springy to the touch and toothpick inserted in center comes out clean.
- Remove from oven and let cool 5 minutes, then remove muffins to a wire rack to finish cooling.
I got tired of making the batter into muffins, so I added a little flour and made chocolate chip pumpkin cookies.
While the muffins and cookies were baking I started the pumpkin soup I was making for lunch.
Pumpkin Soup
1/2 Onion diced
2 Tbs butter
2 Tbs Flour
4 Cups chicken broth
3 1/2 Cups pumpkin puree
salt and pepper to taste
1/2 Cup Heavy Cream
In a large pot saute onions in the butter. Cook them until they are tender. Add the flour and stir it around, cook for a couple of minutes. Slowly add the broth and whisk until smooth. Stir in the pumpkin and salt and pepper to taste. Cook on low for at least 15 minutes. A few minutes before serving, add the cream and stir until it is warmed and completely mixed in.
Pumpkin Soup
1/2 Onion diced
2 Tbs butter
2 Tbs Flour
4 Cups chicken broth
3 1/2 Cups pumpkin puree
salt and pepper to taste
1/2 Cup Heavy Cream
In a large pot saute onions in the butter. Cook them until they are tender. Add the flour and stir it around, cook for a couple of minutes. Slowly add the broth and whisk until smooth. Stir in the pumpkin and salt and pepper to taste. Cook on low for at least 15 minutes. A few minutes before serving, add the cream and stir until it is warmed and completely mixed in.
It was delicious and I made enough to freeze some for later.
Along with the soup I made Red Lobster Cheddar Biscuits. You can find that recipe on the internet. They are so good.
Then in the afternoon it was off to help with the cows again. I enjoyed a morning in.
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