Tag Archives: Pumpkin

No-Butter Pumpkin Loaf with Chocolate Chips

After baking a pumpkin pie earlier in the month, and a couple of pumpkin soups later, it was time for something sweet again. I wanted to try something where I could use a little less fat (or no-butter at all) and more pumpkin puree. And, since I had a fresh batch of pumpkin puree, this recipe pumpkin loaf was a winner. Plus, this recipe has no extra spices (not everybody has a crazy love for spices as we do!), so it goes so well with the melted chocolate bits.

Even if you skipped the chocolate, this loaf will be flying off the table. It’s a great loaf to give away. I got three small loaves out of one recipe. You could also bake it to make a pumpkin bundt cake, but I would recommend the loaves as they are easy to give away (bake for a friend, don’t show up empty-handed!).

Let us know what you think and if you have a recipe you would want us to try!

Kitty

Pumpkin Loaf with Chocolate Chips

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Homemade Pumpkin Puree

One of my favorite things in the fall, is that now we can get sugar pumpkins here in Guate! I got these from a friend (who happens to be also a great cook, you can see his Guest Foodie post here) and I was thrilled. These are the best pumpkins to get puree out of. Remember the pumpkins from our October wallpaper collection? From 5 pumpkins… I got 2 cups of puree. Now, from these babies, I got 2 heaping cups of delicious puree. Since I was going to make something sweet (rather than savory) out of them, I decided to sprinkle some brown sugar.

The cooking time will depend highly on your pumpkins, the best way to check if they are done is to try to insert a knife trough the skin. If it goes through smoothly… they are done!

Stay tuned for the next recipe… where we use our pumpkin puree!

Kitty

Homemade Pumpkin Puree

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Roasted Pumpkin Soup

Remember that we had some cute pumpkins for our October wallpaper collection? Well, I wanted to roast them and turn them into a Roasted Pumpkin Soup. But first, I wanted to find out what kind of pumpkins they were. Turns out that the orange smaller ones are called Munchkin Pumpkins, and the white striped one is called a Tiger Pumpkin. Both of them are often used in decoration. Neither of those pumpkins are the best for puree, the ideal one is a type called Sugar Pumpkin. As you can see in the video bellow from Everyday Food, those are the best to do so. Since I was making a soup with them, I decided to do just as Thomas Joseph suggested, but I skipped the straining through cheesecloth.

Now, the pumpkins I used were a bit stringy, so after the soup was done I did blend it. If you are using canned pumpkin puree there will be no need Other than that, it is a very quick soup to make. You can serve it with a dash of cream on top and a few crackers. This soup is perfect for the cooler weather we have around here, a bit cooler and very windy. These are the months I love… Soups all the time. What’s your favorite cold weather meal?

Kitty

Roasted Pumpkin Soup

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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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