Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

This recipe, Curried Pumpkin Soup, is rich, smooth and nicely spicy.

             Sandy Bingham                                                                Portland, Oregon


Curried Pumpkin Soup Recipe


Curried Pumpkin Soup

2 medium onions, finely chopped (2 cups)

2 Tbsp. butter

2 large garlic cloves

1 ½ Tbsp. minced fresh ginger



½ – 1 tsp. CARDAMOM (recipe calls for the full teaspoon)

1 ½ tsp. salt

¾ tsp crushed red peppers

2 cans (15 oz.) solid pack pumpkin (NOT PIE FILLING)

7 cups water

1 ½ cups low-sodium chicken or vegetable broth

1 can (14 oz.) unsweetened regular coconut milk

¼ cup olive oil




Heat the butter in a stockpot over medium low heat.  Add the onion and cook until softened, 3-5 minutes.  Add the garlic and ginger and cook, stirring 1 minute.  Add the CUMIN, CORIANDER and CARDAMOM and cook, stirring, for 1 minute.  Add the salt, crushed red pepper, pumpkin, water, broth and coconut milk and simmer, uncovered, stirring occasionally, for 30 minutes.

Remove from heat.  Puree the soup so it is totally smooth; do this in batches using a blender or food processor (Use caution when blending hot liquids and don’t fill the blender more than half full).  Keep warm over low heat.

Heat the olive oil in a skillet over medium-high heat until hot but not smoking.  Add the MUSTARD SEED and cook until they begin to pop, about 15 seconds.  Carefully add the mixture to the soup and stir until combined.  Add additional broth if you would like a thinner soup.          10-12 serving


(Recipe for Curried Pumpkin Soup was in Penzeys Spices catalog)


Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie


If you’re looking for a classic autumn dessert, try this pumpkin cheesecake pie.  It’s a winner at potlucks and on the Thanksgiving table.  The gingersnap crust forms a spicy sweet foundation.


Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie

1 ½ crushed gingersnap cookies

1 Tbsp. sugar

¼ cup butter, melted

Filling:   2 packagers (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

2 eggs, lightly beaten

1 can (15 oz.) solid-pack pumpkin

1 tsp. cinnamon

¼ tsp. ground nutmeg

1/8 tsp. salt

Topping:   1 cup (8 oz.) sour cream

¼ cup sugar

1 tsp. vanilla

Cinnamon, optional

In a small bowl, combine the gingersnap crumbs and sugar.  Stir in butter.  Press onto the bottom and up the sides of a greased 9 inch deepdish pie plate.  Bake at 350 F. for 8-10 minutes or until lightly browned.

In a large bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low speed just until combined.  Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.

Pour into crust.  Bake 35-40 minutes or until center is almost set.

In a small bowl, combine the sour cream, sugar and vanilla.  Spread over pie.  Bake 8-12 minutes longer or until set.  Cool on a wire rack.  Cover and refrigerate for at least 4 hours.  Sprinkle with cinnamon of desired.                  8-10 servings


(Recipe for Pumpkin Cheesecake Pie came from Taste of Home (


Pumpkin Chip Muffins


I started cooking and baking at a young age, just like my sisters and brothers.  Our mother was a very good teacher, and she told us all that we would learn our way around the kitchen.


Pumpkin Chip Muffins

Pumpkin Chip Muffins

       Cindy Middleton                                                              Champion, Alberta


Pumpkin Chip Muffins Recipe

Pumpkin Chip Muffins

4 Eggland’s Best Eggs

2 cups sugar

1 can (15 oz.)solid-pack pumpkin

1 ½ cups canola oil

3 cups flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

2 cups (12 oz.) semi-sweet chocolate chips


In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.  Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate chips.  Fill greased or paper lined muffin cups three-fourths full.

Bake at 400 F. for 15-18 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan 10 minutes before removing to a wire rack.         2 dozen muffins


(Recipe for Pumpkin Chip Muffins came from Taste of Home (