Pumpkin Bread

A Holiday Favorite, you will find this recipe moist and full of wonderful flavor!

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly bean
• 16 ounces canned unsweetened pumpkin
• 3 1/2 cups flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2/3 cup water

Directions

Preheat oven to 350 degrees.

Butter and flour two 9 by 5 loaf pans.

Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl.

Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans.

Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes.

Remove from pans and cool.

Pumpkin Soup

Just in time for the Holiday Season, here is a delightful and very tasty Pumpkin Soup Recipe.

Pumpkin Soup

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SERVINGS
4

INGREDIENTS
1 tablespoon extra-virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree ***
2 cups vegetable broth
3 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk

PREPARATION
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.

2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.

3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

*** If using fresh pumpkin, use about 1 pound, steamed and puree'd. You want about two cups of puree.