Tag Archives: Pumpkin

Curry Pumpkin Soup

Hello our dear foodies! Even though we were silent for a couple of days before retaking our usual posting ways, we have been translating a few recipes from our early TFK days and have plenty of surprises coming up. Now, this soup. This gorgeous and delicious soup. I am trying to replace some of day to day ingredients with a healthier alternative. This time, I found an amazing recipe from Sweet Potato Chronicles that I just had to do.

By adding coconut milk instead of regular cream, it made a difference… But let’s not get ahead of ourselves. First the onion (that I have to confess I didn’t chop that well since I was going to blend it later) and the garlic bring tons of flavor to the soup, and the spices. The curry and cumin did their trick for the flavor and I added salt and pepper as well. I ended up having to re-season at the end. The pumpkin pure I used was an organic brand called Tree of Life, that it’s carried by a local organic store. Since this pure is organic, it’s much more watery that the usual (Libby’s), so if you were going to use this brand to make a pie, I would strongly suggest you strain it. But since we’re making soup… it’s all good! The recipe calls for 14 oz. of coconut milk, but the can I had was 15 oz. One more, one less… all is good. Just adjust the seasoning if you feel it needs more.

Both my mom loved the soup. We had it for lunch, and then for dinner that same day. Nothing like a warm and tasteful soup for these chilly days. For our readers in the US, being at 50ºF (10ºC for us in Guate) may not be that much, but our latin american hearts ask for some warmth… and the forecast said that it can go even down to 44ºF (7ºC) BRR! It hasn’t been this cold in 3-4 years. So, as you can see, anything that might help us fight the chilly season, is more than welcome! We hope you like this soup as much as we did!

 Kitty

Curry Pumpkin Soup

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Pumpkin Cupcakes with Maple Cream Cheese Frosting

We can’t go through this season without cupcakes suitable for fall, so we turned to one of our favorite blogs for a recipe: Sweetopia.  You get all the flavors from the spices we usually use this time of year, like cinnamon and nutmeg and they are wonderfully moist…a perfect pairing for a hot cup of good coffee to be enjoyed on a crisp afternoon. Usually, I’ll try a recipe from one source, and try out a topping or a sauce to go with it from a different source or I’ll make up my own recipe.  This time I tried the complete recipe, so I made the cream cheese frosting too, and it’s a perfect match. Aside from being delicious, I liked that this recipe is easy to make, so you can get the kids to help out.  Happy baking!

Helga

Pumpkin Cupcakes with Maple Cream Cheese Frosting
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Pumpkin Muffins

Since September we’ve been going crazy for pumpkin everything with Helga. I went on a two-week vacation (after almost 2 years!) and I was able to feed my pumpkin craziness in the states. Here in Guate we didn’t used to get pumpkins until last year that it turned into a craze… and we were happy to be part of the pumpkin craziness! This year, we are sharing a few of our new favorite pumpkin recipes.

Looking for Pumpkin Muffin recipes, you’ll find many different ones. I always go through the ingredient list, how much it calls from each and that can give you a good idea if the batter will turn into a moist muffin or a very dry one. This combination from Deb at Smitten Kitchen, is definitely a winner, and the cinnamon and sugar mixture to sprinkle on top… is genius.

I can say, that having them  just a few inches away from where I’m sitting and writing this post, it makes you want to reach out and grab one to munch while working!

Kitty

Pumpkin Muffins

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Homemade Pumpkin Coffee Creamer

Fall is here!  Sadly, we don’t have fall in Guatemala… I would love to watch the leaves change color in all the beautiful trees we have around, but I know I shouldn’t complain, we have mostly great weather all year long.  Even if we don’t get to watch the leaves turn into orange and red hues, the weather does begin to get a little chillier, and we have the best sunsets this time of year.   So, to start  settling into the season, I made this coffee creamer using canned pumpkin puree.

I wasn’t sure about using maple syrup for this, but it’s a definite key ingredient. Don’t skip it, and use pure maple syrup, if possible.  Another critical step and I urge you not to skip, is to strain the mixture.  If you don’t, you’ll get grit at the bottom of your mug… you’ll feel like you’re drinking coffee with dirt in it.   You can guess how I know…

As far as the flavor goes.  It is sweet, you can taste the maple, spices and pumpkin, which make it a lovely fall beverage.  I wouldn’t drink it every day, but it’s a definite must for this season.

 Helga

Homemade Pumpkin Coffee Creamer

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