Pumpkin Curry Soup

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 tablespoon curry powder
• 1 teaspoon powdered ginger
• 1 teaspoon cumin seeds
• 1/2 teaspoon red pepper flakes
• 4 garlic cloves, finely minced
• 3 1/2 cups puree pumpkin or winter squash
• 2 cups soup stock
• 2 cups unsweetened coconut milk*
• salt or fish sauce, to taste
• minced cilantro for garnish and flavor

Directions:

Heat the oil in a heavy soup pan on medium-low heat.

Add the curry, ginger, cumin, and red pepper flakes.

Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash, and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

Warm the coconut milk in the soup pan, then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Amanda, Hot Springs, CA.

Submit your recipe here!

Gingerbread is great. It has sugar and spice and everything nice. And since pumpkin is nice, it belongs in this bread.

This bread is incredibly moist, mostly thanks to the pumpkin. It also has a nice amount of spice and sugar. You can probably use 100% whole wheat flour if you want, but I haven’t tried that yet.

By the way, you can add some nutmeg or cloves in here if it suites your fancy. I didn’t even think about that when I was making it. Neither did I miss it, but you might.

Thanks for stopping by! Hope you all enjoy the bread.

Sarah 🙂

Pumpkin Gingerbread

Servings: 1 loaf
Preparation Time: 15 minutes

• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1/3 cup milk
• 1 cup pumpkin
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 3/4 cup organic unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

Preheat oven to 325 degrees F. Grease a loaf pan with extra coconut oil.

In a medium-sized bowl, combine oil, sugar, and egg. Whisk until smooth. Add milk to blend. Whisk in pumpkin and spices.

In another bowl, combine remaining ingredients and stir to combine. Add to pumpkin mixture and whisk just until blended but still on the lumpy side.

Pour batter into pan and bake in preheated oven for about 1 hour or until toothpick inserted into center comes out clean.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Hi there!

Do you need a good pumpkin pie recipe for Thanksgiving that doesn’t contain sweetened condensed milk? If so, I have one for you today. It’s super creamy, not too sweet, the spices won’t punch you in the face, and you’re going to love it. Just don’t forget the whipped cream.

When you make this pie, remember 3 very important things:

One: Make the crust shell high, as this has a lot of filling and the crust will shrink while baking.

Two: Make sure your cream cheese, pumpkin, eggs, and heavy cream are at room temperature—especially the cream cheese. This allows all the ingredients to blend and not leave any stubborn clumps.

Three: Enjoy! Devour. Share. With lots of whipped cream. Did I mention that already?

Stay tuned for more fall-themed recipes this week! There are lots more coming, so check back often.

Sarah 🙂

Creamy Pumpkin Pie

Ingredients:

• 8 ounces cream cheese, softened
• 2 cups pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• pinch salt
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs, at room temperature
• 2 tablespoons coconut oil, melted (optional)
• 1 cup heavy cream
• 1 recipe coconut oil pie crust

Directions:

Preheat the oven to 350 degrees F.

Place prepared pie crust into a 9-inch pie plate and decorate edges as desired. Place in refrigerator while oven is preheating. Let rest for about 2 minutes out a room temperature before baking.

Prick shell all over generously with a fork and fill with pie weights or spoons and/or forks (to prevent shrinking). Bake for 15–20 minutes until crust is drier and beginning to slightly brown. Remove weights and set aside.

Meanwhile, beat cream cheese with an electric mixer. Add pumpkin, spices, and salt and beat until combined. Beat in sugar. Add remaining ingredients and beat until well combined.

Pour the filling into the baked pie crust and bake in preheated oven for 50 minutes or until center is just set (it’s okay if it still jiggles a little). Cool completely and serve with freshly whipped cream.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!