Pumpkin Whip

As a continuation of my last post, here is another menu item from my fabulous/fail first-ever book swap party! Today's featured item is Pumpkin Whip! I believe the original recipe referred to it as "Pumpkin Fluff", but that just wasn't going to jive with me. Hence, re-branding. :-P I served mine in a hallowed out pie pumpkin (which was a nightmare, btw, to cut open) with cinnamon graham crackers. However, after eating some leftovers today, I realized the grahams really took away from the pumpkin flavor. Also, they're kind of messy and crumbly, so I would recommend Teddy Grahams if you wanted to go that route. Or just enjoy eating with a spoon. It'll be like eating a cloud...a delicious pumpkiny cloud. :-P

Ingredients:
-1 16 oz. container fat-free whipped topping, thawed
-1 5 oz. package sugar-free instant vanilla pudding mix
-1 15 oz. can pumpkin (I think it could use a little more to be honest, but I really like pumpkin)
-1 tsp. pumpkin pie spice

Directions:
-In a large bowl, mix together vanilla pudding mix, pumpkin and pumpkin pie spice.
-Fold in thawed whipped topping.
-Chill until serving

Enjoy!

Rachel

Pumpkin Soup with Chili Cran-apple Relish

Yesterday, I hosted a little book swap party. It was a little bit of a fail since only my mother-in-law showed up, but that just meant more food for us! This is a plus because the food was delightful! Here's the menu:

Menu

Pumpkin Soup

with chili cran-apple relish

Mozzarella Grilled Cheese

with sliced roma tomatoes and basil pesto

Dessert:

Pumpkin Fluff

with cinnamon graham crackers

Beverages:

Diet Cranberry Soda

Apple Cider

Bottled Water

The spread of goodies!

And here's *one of* the recipes!

The Pumpkin Soup is something I've made once before, for a family Thanksgiving. By itself, it's slightly bland, but the relish is what really brings out the Wow! factor. I stole this one from Rachael Ray.

Ingredients:

(For Soup)

-1 tbs. extra-virgin olive oil

-2 tablespoons butter

-1 bay leaf

-2 ribs celery, finely chopped

-1 medium yellow onion, finely chopped

-Salt and Pepper

-3 tbs. all-purpose flour

-2 tsp. poultry seasoning (smells like Thanksgiving!)

-2 tsp. hot sause, or to taste (I used the 2 tsp. and it added a nice heat, but not spicy)

-6 cups chicken stock

-1 can pumpkin (28 oz.)

-2 cups heavy cream

-1/2 tsp. nutmeg

-1/2 tsp. cinnamon (because I can't have pumpkin without cinnamon)

(For Relish)

-1 Granny Smith apple, finely chopped

-1/4 red onion, finely chopped

-2 tbs. lemon juice

-1/2 cup dried sweetened cranberries, chopped

-1 tsp. chili powder

-2 tsp. honey

-1/2 tsp. ground cinnamon

Directions:

-Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter.

-Add bay leaf, celery and onion. Season the veggies with salt and pepper. Cook for 6 or 7 minutes, until tender.

-Add flour, poultry seasoning and hot sauce, then cook flour 1 minute.

-Whisk in chicken stock and bring to a bubble.

-Whisk in pumpkin in large spoonfuls to incorporate into the broth. Simmer soup 10 minutes to thicken a bit.

-Add in cream, nutmeg and cinnamon.

-Reduce heat to low and keep warm until ready to serve.

-While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Serve soup with a few spoonfuls of relish!

5 star recipe for me!

3 from Studdly Hubby...so hard to please!

Coming soon: Mozzarella Grilled Cheese!