Cans of pumpkin that is. A few weeks ago, I was unable to find canned pumpkin at Hannaford. My mom picked me up 4 giant cans (29 oz each) and I have been thinking of pumpkin recipes ever since.
I made two recipes today – one will be revealed tomorrow….
For dinner, I made Pumpkin-Kale Soup. Look at all these veggies
That’s Sweet Potato, Edamame and Corn, Kale, Celery and Red Pepper and White Onion – I forgot the carrots! It took me some time to do all of the prep, but once done, this soup came together really easy.
From simmering on the stove…to the bowl.
This soup was excellent – it was so hearty, sweet and thick. Matt did not care for the edamame and corn (a texture thing he said). The pumpkin and sweet potato complimented each other perfectly; I almost wish there was a little more kale though. I’ve got two more dinners of this ready for the freezer – what a great way to spend a Sunday afternoon.
While I was making my soup, Matt was working on roasting some beets. He roasted them whole which helped the skin come off pretty easily. He also sautéed the beet greens in olive oil, garlic and onion.
The beets could have used a few more minutes in the oven but otherwise were great. I really liked the beet greens – they tasted very similarly to spinach.
I also made some pita chips using Whole Wheat pitas
The pitas were misted with olive oil and then dusted with garlic powder and parmesan cheese – I cooked them at 350 for about 15 minutes.
I am so stuffed – finishing my last load of laundry and then looking forward to Brothers and Sisters and Desperate Housewives.
No work tomorrow – I could get used to a 3 day weekend very easily…
What are your favorite pumpkin recipes…I have three more cans!
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