Soup mania continues. And this dairy free creamy pumpkin coconut ginger soup hits the spot. I decided I had to make something pumpkin today after making pumpkin pies from my gluten free cookbook (The Gluten-Free Almond Flour Cookbook ) and finding myself with a bunch of leftover roasted pumpkin.
In honor of fall, I spent several days last week in a pumpkin "trance," experimenting with various iterations of gluten free baked goods containing pumpkin. At first, I had terrible failures. Suffice it to say that my pumpkin cookies and pumpkin scones while edible, were not at all blog worthy.
Heat butter in a large pan over medium-high heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Stir in curry powder, salt, and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently. Pour in broth and raisins, cover, and reduce heat to medium.
Quiche is not only great for breakfast or brunch, but also for lunch or even diner. I thought of making roasted pumpkin into a quiche when I was thinking about all that wasted pumpkin we get after carving our Halloween pumpkins.
These Pumpkin brownies make a great treat for the Holidays. These brownies are like an actual brownie and not a pumpkin pie bar. They are basically a combination of pumpkin pie and chocolate brownies. They are made by creating two separate batters, layering the batters in a baking dish and then swirling with a knife.
Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email. Does this happen to you - you open up a can of pumpkin, bake something with it, and then end up with a little leftover?
It really shouldn't surprise you that I'm posting a pumpkin recipe this week, with 3 1/2 pounds of homemade pumpkin puree in my refrigerator. 'Tis the season, I suppose. Actually, this pumpkin quinoa is one of my favorite savory dishes.