Spicy Pumpkin Soup

I received the most amazing pumpkin kit from Sprouts Farmer’s Market.  To see what all was in it, check out my Instagram (whatkatiesbaking).  

One of the the items included was canned Organic Pumpkin. 

The options for pumpkin puree are pretty limitless.  When I grabbed this can of pumpkin to make something with, it was a crisp, chilly evening and I was craving something warm, salty, spicy and comforting. I think the most comforting food on a fall-like evening is soup.  Not thin, watery soup, but thick, hearty soup.  So, I found a recipe for spicy pumpkin soup.

Oh. My. Gosh. This soup is amazing and incredibly easy to make.  It’s perfect for cozy fall nights or Sunday football parties.  I highly recommend it!

Spicy Pumpkin Soup
Recipe from: All Recipes

Ingredients:

2 ½ cups vegetable or chicken broth
1 can (15 oz) Sprouts Organic Pumpkin (canned) 
½ an onion, cut into small pieces
1 clove garlic, minced or 1 tsp garlic salt
1 teaspoon Cajun seasoning
½ cup heavy cream (or whole milk)

Directions:

1. Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat.
2. Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.
3. Stir in heavy cream before serving.

Pumpkin Banana Bread

Happy September!  It’s still so hot out, but I can’t hold off any longer on the pumpkin recipes.

I love the fall season. Pretty sure there’s nothing better than fall colors and decorations, the smell of crisp air, comfy sweaters/scarves/socks, changing leaves, autumn scented candles, and pumpkin everything.

I’m very excited because I’ve got a pumpkin basket coming in the mail!  I’ll be recipe testing soon.  🙂

Pumpkin Banana Bread
Recipe from: Skinny Taste

Ingredients:  

• 1 ¼ cup all purpose flour
• ¾ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 teaspoon pumpkin pie spice
• 3 very ripe medium bananas, mashed
• ½ cup pureed pumpkin (not pumpkin pie filling)
• 2 tbsp butter, softened
• ½ cup light brown sugar, unpacked
• 1 large egg white
• 1 large egg
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray.
2. In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
3. In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
4. Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.
5. Pour batter into loaf pan and bake on the center rack for 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
7. Spread with pumpkin cream cheese.  Enjoy.