Autumn, Dinner, Snacks and Treats, Soup, Spice Abuse

Excess Pumpkin Recipes | Lentil Pumpkin Soup and Cream Sherry Pumpkin Bread

We have a LOT of pumpkin leftover from the autumn season – and after roasting one as a side dish, and not loving it, I decided it was time to make some bulk items we can enjoy for a while. This soup recipe makes a TON – so you can make it for dinner and then freeze some. And the bread makes three large loaves – freeze or share!
1 1/2 sugar
3 2/3 pumpkin puree
4 eggs
1 cup coconut oil
4 2/3 cups flour
1 Tb baking soda
1 1/2 tsp cinnamon
1 1/2 ground cloves
1 1/2 tsp ground coriander
1 tsp salt
1/2 cup cream sherry
Instructions
Cream the sugar, pumpkin, eggs and oil. In a separate bowl, mix the dry ingredients. Pour the dry ingredients into the pumpkin mix and combine well. Mix in the cream sherry. Pour into greased loaf pans. Bake at 350F for 60-70 minutes.

Cream Sherry Pumpkin Bread
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Ingredients
  1. 1 1/2 sugar
  2. 3 2/3 pumpkin puree
  3. 4 eggs
  4. 1 cup coconut oil
  5. 4 2/3 cups flour
  6. 1 Tb baking soda
  7. 1 1/2 tsp cinnamon
  8. 1 1/2 ground cloves
  9. 1 1/2 tsp ground coriander
  10. 1 tsp salt
  11. 1/2 cup cream sherry
Instructions
  1. Cream the sugar, pumpkin, eggs and oil. In a separate bowl, mix the dry ingredients. Pour the dry ingredients into the pumpkin mix and combine well. Mix in the cream sherry. Pour into greased loaf pans. Bake at 350F for 60-70 minutes.
Tiff's Smörgåsbord http://www.tiffssmorgasbord.com/

One small onion
Three cloves garlic
2 tsp cumin
1 Tb curry
1 tsp smoked paprika
salt to taste
15 oz lentils (about 1 ½ cups), cooked until soft
14 ½ oz tomato sauce (about 1 ½ cups)
30 oz pumpkin (about 4 cups)
3 cups stock
Instructions
Sauté the onion, garlic, and spices. Then pour in the rest of the ingredients. Simmer for 15 minutes (or longer if you have time.) If you prefer a bisque style soup, use an immersion blender to puree it.

Pumpkin Lentil Soup
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Ingredients
  1. One small onion
  2. Three cloves garlic
  3. 2 tsp cumin
  4. 1 Tb curry
  5. 1 tsp smoked paprika
  6. salt to taste
  7. 15 oz lentils (about 1 ½ cups), cooked until soft
  8. 14 ½ oz tomato sauce (about 1 ½ cups)
  9. 30 oz pumpkin (about 4 cups)
  10. 3 cups stock
Instructions
  1. Sauté the onion, garlic, and spices. Then pour in the rest of the ingredients. Simmer for 15 minutes (or longer if you have time.) If you prefer a bisque style soup, use an immersion blender to puree it.
Notes
  1. This makes a great crockpot soup!
Tiff's Smörgåsbord http://www.tiffssmorgasbord.com/

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