Wednesday, October 12, 2011

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

-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

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



Tuesday, October 11, 2011

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:


Pumpkin Soup
with chili cran-apple relish

Mozzarella Grilled Cheese
with sliced roma tomatoes and basil pesto

Pumpkin Fluff
with cinnamon graham crackers

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.

(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

-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 hard to please!

Coming soon: Mozzarella Grilled Cheese!