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  • Chipotle Pumpkin Soup
    Chipotle Pumpkin Soup 4 cups vegetable broth 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder ½ teaspoon ground cumin ? teaspoon chipotle powder 1 15 ounce can pumpkin puree 1 15 ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed ¾ cup salsa, mild, medium or hot Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth. Hint: This is wonderful with a scoop of hot brown rice
    in Food > Vegetarian with black-bean chipotle corn pumpkin salsa soup
  • Pumpkin Roll with Cream Cheese
    Pumpkin Roll with Cream Cheese Filling Keep one of these rolls frozen, in slices, and bring some out when guests drop in. INGREDIENTS: * 3 Eggs * 1 cup Sugar * 2/3 cup Pumpkin * 1 teaspoon Lemon juice * 3/4 cup All-purpose flour * 1 teaspoon Baking powder * 2 teaspoons Cinnamon * 1 teaspoon Ginger * 1/2 teaspoon Nutmeg * 1/2 teaspoon Salt * . * Filling: * 8 ounces Cream cheese -- softened * 4 tablespoons Butter -- or margarine * 1 cup Powdered sugar * 1/2 teaspoon Vanilla PREPARATION: in large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll p
    in Food > recipes > desserts with cream-cheese dessert freeze pumpkin
  • Pumpkin Scones Recipe
    Easy Vegan Scone Recipe - Vegan Breakfast Recipe
    in Food > Vegetarian with bake breakfast ginger pumpkin
  • RecipeFriendsGlobalCooks : Message: Pumpkin Scones
    Pumpkin Scones 2 tablespoons butter 1/2 cup granulated sugar 1/4 teaspoon salt 1 egg, beaten 1 cup cooked, mashed pumpkin 2 cups self-rising flour or 2 cups all-purpose flour plus 2 teaspoon baking powder and 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Preheat oven to 400 degrees F. In a mixing bowl, beat butter until softened. Add sugar and salt gradually, beating until mixture is well combined. Add beaten egg and work in well, then add pumpkin. Sift together in a medium bowl flour, cinnamon and nutmeg, then slowly add dry mixture to pumpkin mixture and mix quickly to form a soft dough, adding more flour if necessary. Turn onto a lightly floured board and knead gently for a few minutes. Pat the dough to 1 inch thick. Cut into rounds or square
    in Food > Vegetarian with breakfast pumpkin scone

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