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

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  • stargzrlily
    stargzrlily Posts: 83 Member
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    mmm i love butterscotch. do they make the sugar free butterscotch puddings?
  • modernfemme
    modernfemme Posts: 454 Member
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    can you make pumpkin butter?
  • cat3nv
    cat3nv Posts: 389 Member
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    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
    cat3nv Posts: 389 Member
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    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.

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