Creamy Pumpkin Soup
Ingredients
Soup
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2 small pumpkins
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1/4 cup carrot (chopped)
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2 shallots (diced)
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1/4 cup celery (chopped)
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3 cloves garlic (minced)
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2.5 cups veggie stock
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1.5 cups coconut milk
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1/4 cup olive oil
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3 Tbsp agave nectar
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1 tsp nutmeg
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1 tsp cinnamon
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1 tsp black pepper
Garnish
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Seeds from the pumpkins
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2 tsp sea salt
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2 Tbsp olive oil
Step 1: Preheat oven to 350 degrees.
Step 2: Carve the tops off of the pumpkins, then cut the pumpkins in half. Scoop out the seeds and put to the side.
Step 3: Drizzle oil on the pumpkins and lay them face down on a baking tray. Place in the oven for 50 mins.
Step 4: Rinse the pumpkin seeds. Spread the pumpkin seeds on a baking tray, drizzle with oil and sprinkle sea salt on the seeds. Place the pumpkin seed tray in the oven with the other pumpkin tray for 30 mins (or until golden brown).
Step 5: In the meantime, place the oil, chopped carrots, diced shallots, chopped celery and minced garlic in a pot on the stove and cook for 10 mins on low heat.
Step 6: After 10 mins, add the coconut milk, agave nectar, nutmeg, cinnamon and black pepper. Simmer on low heat until the pumpkins are done in the oven. Stir every 5 mins.
Step 7: When the pumpkins are done, let them cool for 10 minutes out of the oven. Then peel the skin off of the pumpkins and place the pumpkins in the pot. Cook at medium heat for 10 minutes.
Step 8: Blend all ingredients in a food processor and then let it cook again in the pot for another 15 mins.
Step 9: Spinkle pumpkin seeds on top for garnish.
Step 10: Ready to serve!
Pumpkin Fluff!
Ingredients
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16 ounce container of cool whip
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1 pack of instant vanilla pudding mix
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1 can of pumpkin purée
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1 tsp pumpkin pie spice
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1 tsp cinnamon
Step 1: Simply mix all ingredients in a bowl and whip until smooth and fluffy
Step 2: Ready to serve (I placed my pumpkin fluff in a pumpkin for a Thanksgiving presentation).
Pumpkin Cheesecake Dip
Ingredients
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2 8oz blocks of cream cheese
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1/4 cup sugar
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1 cup icing sugar
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1 cup pumpkin purée
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1 cup cool whip
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2 teaspoons pumpkin pie spice
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2 teaspoons cinnamon
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2 teaspoons crumbled pecans
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I used pretzels to dip!
Step 1: In a large bowl, mix cream cheese, sugar, icing sugar, pumpkin purée and cool whip and stir until smooth.
Step 2: Add the pumpkin pie spice and cinnamon to the bowl and mix. Use a masher if the cream cheese is still clumped together. Beat until fluffy.
Step 3: Add crumbled pecans for garnish.
Step 4: Serve with pretzels.
Step 5: Ready to serve!