I love pumpkin. When Thanksgiving gets close, the grocery stores stock up on canned pumkin. They don’t carry much of it the rest of the year, so I go nuts and buy a couple of cans every time I shop. It doesn’t go bad, right? So I end up with LOTS of cans of pumkin over-running my pantry. I’ve been experimenting with different ways to use it up.
What’s wrong with experimental cooking?
As long as nobody gets hurt, right? My husband is a champ. He will try everything I invent, even if he doesn’t like all of it. He doesn’t care much for pumpkin, but he’s learned to trust me. I disclosed up front that yesterday’s oatmeal had pumpkin in it, and he at it, anyway. His philosophy is that if you put enough brown sugar in a dish, it will be all right.
Pumpkin Oatmeal & Barley Hot Cereal
- 1 cup old fashioned oats
- 1/2 cup rolled barley
- 3 cups boiling water
- 2 tsp kosher flake salt or 1 tsp table salt
- 2 tsp cinnamon
- 1 tsp mace (gives that nice pumpkin pie flavor but not as sharp as nutmeg, and hubby hates nutmeg)
- 1 cup Libby’s pumpkin puree
- 1 apple, diced
- 1/2 cup nuts (pecan or walnuts), coarsely chopped, optional
- 1/3 cup brown sugar (light or dark)
- 1 cup eggnog
Bring the water to a boil in a 3-5 quart saucepan. Add the oatmeal and spices. Stir, reduce heat to simmer, cover and cook until the water is absorbed (about 15 minutes). Stir in the pumpkin, apple, nuts and sugar. Simmer another 10 minutes until the apple is soft. Stir in the eggnog and serve hot.
Pumpkin Curry Eggnog Soup
Yes, I created a holiday soup. Actually, I got a little heavy-handed with the spices and needed a way to cool it down. Plus, I had more eggnog in the ‘fridge than I could drink, because Hubby doesn’t like it. Problem solved. Did you know that pumpkin and eggnog go together really nicely?
- 4 cups chicken or turkey stock
- 1 can Libby’s pumkin puree (NOT pie filling!!)
- 1 T Madras yellow curry powder (if you can, visit an Asian market and get a Thai curry)
- 1 t Paprika
- 1 t black pepper
- 1/2 tsp ground cardamom
- salt to taste
Add all ingredients to a saucepan and simmer for 30 minute
s. Taste it, and adjust the seasonings to suit. It should be very spicy, but don’t panic. This is where the eggnog comes in. Stir eggnog into each serving to: cool the soup to a perfect temperature for sipping; drop that spiciness; cream up the soup; and, add the perfect complimentary sweetness to all that pumpkiny flavor. I tossed in a handful of my sister’s crunchy cheese straws and had the perfect winter warmer.
Pumpkin Chocolate Bars
No all-pumpkin feast would be complete without dessert, right? Reprised from an earlier post, here are the pumpkin chocolate bars.