Thai Pumpkin Soup.

There was a time a few months a go that I heard there might be a shortage of canned pumpkin.  Wait.  A shortage of canned pumpkin?  Seemed ridiculous.  So I only bought 10 cans.  Now I’m approaching the “Simplify” month(s) when I long to strip my pantry down to only the most essential ingredients.  Some people cleanse, I purge the pantry. I have a few more cans of pumpkin to incorporate into dishes.

I’ve been longing for a Vitamix for some thyme now.  For my birthday in May I got to choose between it and a new ‘real’ camera.  It was a difficult decision…but you know me.  I love food photography.  I chose the camera.  I made the right decision, my camera has become my side-kick.  Yet, there was still this lingering love for a Vitamix. 

Flash forward to Christmas 2013.  There is a reason “I Believe!”  Apparently Santa does know when you’ve been good.  He brought me the coveted Vitamix!! I have since vowed to use it regularly and never take it for granted.  The first thing I made on Christmas morning was Orange Vanilla Vinaigrette.  Homemade dressings are an area I struggle with.  I’m all over it now.  Whoop whoop!  I’m going to LOVE my new Vitamix.

We had an abundance of cherry tomatoes screaming to be used.  I turned to the ‘T’ section of the index of my new Vitamix cookbook and instead found Thai Pumpkin Soup.  How did you know that I had cans of pumpkin stored in the pantry for safe keeping?!!

Sautéed onion, garlic, ginger, tomato paste, pumpkin puree, broth and coconut milk.  Once hot into the blender it goes.  Add in Serrano peppers and lemon juice, season with salt & pepper.

Pour into your soup bowls and sprinkle with scallions and fresh cilantro.  Super easy soup.  Did I mention that this soup has less than 200 calories per serving?! I can not wait to explore the recipe options that are now possible with my new blender/food processor.

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Thai Pumpkin Soup {and a new toy}

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author adapted from Vitamix

Ingredients

• 1 Tbl. olive oil
• 1 cup diced onion
• 1 Tbl. tomato paste
• 1 Tbl. garlic minced
• 2 Tbl. fresh ginger minced
• 1 13.5- ounce can coconut milk
• 1 15- ounce can 100% pure pumpkin
• 3 cups chicken or vegetable broth
• 1 Tbl. lemon juice
• 1 Serrano pepper chopped
• pinch cayenne pepper
• salt & pepper to taste
• scallions & fresh cilantro for garnish

Instructions

• Saute onion in olive oil until tender. Add in tomato paste, garlic, ginger, coconut milk, pumpkin, and broth. Combine until heated through. Season with salt & pepper.
• Place mixture into Vitamix or blender and add lemon juice, chilies, cayenne, and salt & pepper. Blend until smooth, 1-2 minutes.
• Pour into soup bowls and garnish with fresh cilantro and scallion.

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Today was my Thanksgiving luncheon with my work family.  I am so blessed to work with 40 of the greatest people and proud to call them family.  When we get together for a holiday or an event of any kind, you can bet there is going to be food glorious food.  Our Thanksgiving spreads are a sight to behold.

We have several new teammates this year, which means new dishes are added to the lineup.  Like ‘Tom the Turkey’ that Jennifer made.  How adorable is Tom?!! All in all we seem to be traditionalists.  We’ve come to know that Mel will bring her kick butt hash brown casserole, Jan will bring her wonderful dressing, Wendy will bring the most delicious veggie casserole, Sabina will roast turkeys and the glorious smell will fill the warehouse, Cindy will bring the creamiest cheesiest mac ‘n cheese on the planet, Libby will bring traditional summer squash casserole, Teresa will wrap Lil’ Smokies in bacon sprinkled with brown sugar then bake them into lil’ bites of love, Trever’s mom will send in peanut butter cake straight from heaven, I could go on and on.  There is never a shortage of food that’s for sure.

Well….that was before we decided to invite some very special guests.  You see we’re adding on to our existing offices and warehouse (today was also our ribbon cutting ceremony for our fabulous new Keying Room).  Our work family now also includes the greatest construction crew anyone could ever hope to work with.  Our group of 40 turned into a group of 50 in a hurry…so I decided to add an extra dessert.  Why do we always worry that there won’t be enough food.  We will literally be eating leftovers for lunch for the next two days!!

I found this easy recipe for a Pumpkin Torte that sounded festive and tasty (and so easy I feel a bit like I’ve cheated).

This was my first time bisecting cakes.  This was not intended to be a topsy turvy cake, but I think that gives it a little personality.  As does the caramel sauce oozing down the sides.  Toasted pecans and Heath toffee bits finish off the top.  This cake was a hit and I kid you not, it took 30 minutes to bake, then I layered it when I got to the office this morning in less than 10 minutes.  If you want to make all of the components from scratch I’m sure it would be even tastier.  But if you’re looking for a quick & easy holiday dessert have I got a recipe for you.

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Pumpkin Torte

Course Dessert

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 -12

Author Taste of Home

Ingredients

• 1 package yellow cake mix
• 1 can 14-ounce pumpkin puree not pie filling, divided
• 1/2 cup milk
• 4 eggs
• 1/3 cup canola
• 1 1/2 tsp. pumpkin pie spice divided
• 1 package 8-ounce cream cheese softened
• 1 cup confectioners’ sugar
• 1 tub 8-ounces frozen whipped topping thawed
• 1/3 cup caramel ice cream topping
• 1/3 cup chopped pecans toasted
• 1/4 cup toffee bits

Instructions

• In a large bowl combine cake mix, 1 cup pumpkin, milk, eggs, oil, and 1 tsp. pumpkin pie spice. Beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into 2 9-inch or 3 7-inch greased and floured cake pans.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a medium bowl, beat the cream cheese until light and fluffy. Add the confectioners’ sugar and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
• Cut each cake into two layers. Place bottom layer on cake plate, spread with about 1/2-inch thick layer of the filling. Repeat for remaining layers. Drizzle caramel topping around edges, allowing to overflow every so often. Sprinkle with pecans and toffee bits. Store in refrigerator.

The post Pumpkin Torte {and a very special Thanksgiving Luncheon} appeared first on Lemony Thyme.

Pumpkin Acorn Squash Soup {with Cumin Toasted Pumpkin Seeds}.

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Pumpkin Acorn Squash Soup {with Cumin Toasted Pumpkin Seeds}

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 6

Calories 115kcal

Author Libby with Lemony Thyme

Ingredients

• 1 small sugar pumpkin
• 1 small acorn squash
• 1 small sweet potato
• 1 small head garlic
• 1 1/2 tsp. olive oil
• 1 med. onion diced
• 2 Tbl. butter
• 4 cups vegetable broth
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Pinch of nutmeg & cayenne pepper

For cumin roasted pumpkin seeds…

• seeds from the pumpkin about 1 cup
• 1 tsp. olive oil
• 1/2 tsp. cumin
• sea salt

Instructions

• Preheat oven to 400 degrees.
• Cut pumpkin and acorn squash in half, remove seeds (reserve pumpkin seeds); then rub insides with olive oil. Pierce sweet potato with fork several times. Cut top off head of garlic and drizzle with olive oil and wrap in foil. Place veggies and garlic on shallow rimmed baking sheet and roast for 45 – 50 minutes or until fork tender.
• Meanwhile, sauté onion in a heavy bottom pot or Dutch oven until tender.
• Once done, remove roasted veggies from oven and allow to cool slightly. Using a fork or knife, scrape out the roasted flesh of the pumpkin, acorn squash, and sweet potato; add to the Dutch oven. Squeeze garlic head to remove roasted garlic; add to pot. Add broth, salt, pepper, nutmeg and cayenne pepper.
• Bring to boil then reduce & simmer for 10-15 minutes. Puree in batches in blender until smooth. Adjust seasoning to taste. Serve in individual bowls topped with toasted pumpkin seeds.

For cumin roasted pumpkin seeds…

• Preheat oven to 350 degrees. Rinse pumpkin seeds to remove any pumpkin membrane. Dry between paper towels. Toss pumpkin seeds with olive oil, cumin and sprinkle of sea salt. Spread in a single layer on a shallow baking sheet. Roast for 8-10 minutes, stir then continue roasting 8-10 minutes. Keep an eye on them as they can go from perfectly golden brown to burned in a hurry. Allow to cool slightly before eating.

Notes

3 WW Pts+ per serving.

The post Pumpkin Acorn Squash Soup {with Cumin Toasted Pumpkin Seeds} appeared first on Lemony Thyme.

I’m so excited to be participating in my first virtual Wedding Shower.  That’s right Foodie Friends, one of our own is about to tie the knot.  Many of you may already know the fabulous Beccalicious from her blog It’s Yummi or by following her facebook page Cooking with Chef Bec.  Becca and Mr. Wonderful (aka Brian) will be married on October 31st and we’re throwing them a party!!

One thing I know about sweet Becca is that she loooves her coffee.  So when I was trying to decide what delicacy I would make in her honor Biscotti came to mind.  And since her wedding will be held on Halloween, Pumpkin Biscotti was the perfect choice.

I tweaked my tried and true biscotti recipe and added pumpkin puree, cinnamon, nutmeg, and ginger to give them a classic pumpkin spice flavor.  Then I bulked them up with chopped pecans and white chocolate chunks.  Oh my my!!

To finish off these heavenly dunking sticks, I dipped them in white chocolate then sprinkled some with chopped pecans and others with chopped Hershey’s Pumpkin Kisses.  Becca’s going to love these Pumpkin Pecan Biscotti, I just know it!!

Becca and Brian, keep the love and laughter flowing my friends.  I have a special feeling that when you two are joined in marriage your positive spirits will be multiplied many times over.  I wish you a lifetime of joy and happiness.  xo Libby

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Pumpkin Pecan Biscotti {with White Chocolate Chunks}

Servings 24

Author Libby with Lemony Thyme

Ingredients

For biscotti…

• 4 Tbl. butter room temperature
• 3/4 cup sugar
• 1 egg
• 1 tsp. vanilla
• 3/4 cup pumpkin puree
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 4 squares white chocolate baking squares 4-ounces
• 1 cup chopped pecans

For dipping…

• 8 squares white chocolate baking squares 8-ounces
• 1/2 cup chopped pecans

Instructions

For biscotti…

• Preheat oven to 325 degrees. Line baking sheet with parchment paper.
• In a large bowl, beat butter and sugar until light and fluffy. Beat in egg, vanilla and pumpkin. In a small bowl, combine flour, baking powder, salt, cinnamon, nutmeg, and ginger. Add in batches to pumpkin mixture until well combined. Stir in white chocolate and pecans. Shape dough into 2 (14-inch x 1 1/2-inch) slightly flattened logs. Place 2 inches apart on parchment lined baking sheet.
• Bake 25 minutes or until lightly browned. Place on a cutting board: cool 5 minutes. Using serrated knife, cut each log into diagonal slices about 3/4-inch thick. Place slices upright on baking sheet. Bake 10 minutes or until slightly dry. Cool on wire racks.

For dipping…

• Melt 8 squares of white chocolate. Dip 1/2 of each biscotti into melted chocolate and transfer to parchment lined baking sheet. Sprinkle with chopped pecans.

Just click on the links below to see all the other great ideas being shared in Becca’s honor.

The post Pumpkin Pecan Biscotti {with White Chocolate Chunks} appeared first on Lemony Thyme.

Getting ready for a big office Halloween Party tomorrow.  Not only do we go all out with our costumes and decorations, but we put on quite a festive themed spread.  This Pumpkin Hummus recipe from Cooking Light offers a nice holiday-twist on the traditional Middle Eastern spread.  Serve with Homemade Pita Chips and you’ve got a great holiday appetizer.

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Pumpkin Hummus {with Homemade Pita Chips}

Course Appetizer

Author Cooking Light

Ingredients

For Chips…

• 4 6 ” pitas each cut into 8 wedges
• cooking spray

For Hummus…

• 2 Tbl. tahini sesame-seed paste
• 2 Tbl. fresh lemon juice
• 1 tsp. ground cumin from toasted whole seeds
• 1 tsp. olive oil
• 3/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 15 oz. can pumpkin
• 1 garlic clove chopped
• 2 Tbl. fresh flat leaf parsley chopped

For garnish…

• 1 Tbl. pumpkinseed kernels toasted

Instructions

For Chips…

• Preheat oven to 425 degrees.
• Place pita wedges on baking sheets, coated with cooking spray.
• Bake for 6 minutes or until toasted.

For Hummus…

• Place all hummus ingredients (except parsley) in a food processor, and process until smooth.
• Add parsley and pulse until well blended.

To serve…

• Spoon hummus into a bowl, sprinkle with toasted pumpkinseeds.
• Serve with pita chips.

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