Left-over Canned Pumpkin--what to do???

stargzrlily

mmm i love butterscotch. do they make the sugar free butterscotch puddings?

modernfemme

can you make pumpkin butter?

cat3nv

Rachel Ray has a pumpkin soup recipe that is great. I made it once and everyone loved it.

Also I make french toast with canned pumpkin. I take about half a cup pumpkin, 2-3 eggs, vanilla, cinnamon, and about 1/3 cup milk. I use whole grain or wheat bread.

It is a great way to get my kiddos to eat healthy, even though they do not know it.

cat3nv

This is the Rachel Ray pumpkin and black bean soup. We are having it tonight. The windchill right now is -26 and I wanted to warm up.

INGREDIENTS:

* 2 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 medium onion, finely chopped
* 3 cups canned or packaged vegetable stock, found on soup aisle
* 1 can (14 1/2 ounces) diced tomatoes in juice
* 1 can (15 ounces) black beans, drained
* 2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
* 1 cup heavy cream
* 1 tablespoon curry powder, 1 palm full
* 1 1/2 teaspoons ground cumin, 1/2 palm full
* 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
* Coarse salt
* 20 blades fresh chives, chopped or snipped, for garnish



DIRECTIONS:

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.