PUMPKIN SPICE DRIZZLE RECIPES
HOW TO MAKE PUMPKIN SOUP IN 20 MINUTES | KITCHN
Steps:
- Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
- Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
- Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
- Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
- Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 14.0 g, SugarContent 7.9 g, ServingSize Serves 4, ProteinContent 9.5 g, FatContent 23.8 g, Calories 290 cal, SodiumContent 379.0 mg, FiberContent 2.5 g, CholesterolContent 0 mg
HOW TO MAKE PUMPKIN SOUP IN 20 MINUTES | KITCHN
Steps:
- Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
- Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
- Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
- Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
- Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 14.0 g, SugarContent 7.9 g, ServingSize Serves 4, ProteinContent 9.5 g, FatContent 23.8 g, Calories 290 cal, SodiumContent 379.0 mg, FiberContent 2.5 g, CholesterolContent 0 mg
LIBBY’S PUMPKIN MUFFINS | VERY BEST BAKING
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; …
From verybestbaking.com
From verybestbaking.com
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HOW TO ROAST PUMPKIN (& MAKE PURéE) | MINIMALIST BAKER RECIP…
Nov 01, 2017 · My first roasting pumpkin smelled so delicious, I ate a quarter of it with a sprinkle of pie spice and a drizzle of maple syrup! Wow! Not sure how much pumpkin will even make it into the food processor this fall, but your recipe worked great for that too. Thanks for the inspiring recipes!
From minimalistbaker.com
From minimalistbaker.com
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PUMPKIN CRUNCH DESSERT RECIPE USING YELLOW CAKE MIX
Nov 13, 2017 · The ingredients include canned pumpkin, eggs, evaporated milk, sugar, cinnamon, cake mix and butter. This really is a pumpkin dump cake as opposed to a traditional cake recipe. Instead of making the same old boring pumpkin pie, try this Pumpkin Crunch …
From theseoldcookbooks.com
From theseoldcookbooks.com
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