Happy Thanksgiving - The One About the Pumpkins

I've been away for a while. We moved and had a minor issue with not being able to afford electricity. So it was mostly unavoidable. In the time that I've been away, I've written several posts in my head that I just need to drop onto this electronic paper and post.

This has been quite a week preparing for Thanksgiving.  The local food bank was giving out pumpkins.  We took home 12.  I baked them (over 2 days) and pureed them (and burnt out a blender).  I roasted the seeds (8 cups worth).  I baked my first pumpkin pies and made pumpkin soup.  The leftover pumpkin puree I'll put in the freezer to use later.

Pumpkin Pie - makes 2

4 eggs
32 oz. pumpkin puree
2 cans sweetened condensed milk
2 tsp. pumpkin pie spice
6 T. maple syrup
2 pie crusts

Preheat oven to 425 F.  Mix together the eggs, pumpkin, milk, spices, and syrup until combined.  Place the two pie crusts on a cookie sheet on the shelf in the oven.  Divide the pumpkin mix between the two pie crusts.  Bake at 425 F. for 15 minutes.  Reduce heat to 350 F. and bake for 35-40 minutes until filling is set.

Notes:  My oven took an extra 10 minutes before the filling was set.  We tried some variations that were good:  1/2 C. walnuts, peanut butter, or 1/4 C. sesame seeds adds an interesting flavor addition.

PRINTER FRIENDLY PUMPKIN PIE RECIPE

We haven't been able to afford a turkey dinner for a few years.  Luckily we have friends that have become family that invite us for Thanksgiving.   This is what we make to enjoy a Thanksgiving meal at home.  Now I know that pumpkin soup sounds a little odd to some of you, but it is really very tasty and easy.  The soup itself is kind of plain, but the addition of cayenne pepper, bacon, and cheese make this dish a savory feast.

Pumpkin Soup with Bacon and Feta Cheese
30-32 oz. pureed pumpkin (canned or fresh baked)
4 C. (1 Qt.) chicken stock
1 C. Half and Half
2 T. minced onion
¼ C. molasses
1 tsp. pumpkin pie spice
1 tsp. salt
¼ tsp. cayenne pepper
6 slices bacon
1 C. crumbled feta cheese (blue cheese and goat cheese are also good)

In a large stock pot, stir together the pumpkin, chicken stock, half and half, onions, molasses, spices, salt, and cayenne pepper over low heat. Simmer for 10 minutes.

While the soup is cooking, cook bacon until crispy and crumble into pieces.

Ladle the soup into bowls. Top with bacon and cheese.

Notes: We liked this with the pumpkin a little chunky. We added an extra ¼ tsp. cayenne pepper. We usually use a whole pound of bacon that we cook in the oven.  I prefer goat cheese in mine, but the kids prefer the feta.  I saw a recipe using cheddar, but I haven't tried it yet.

PRINTER FRIENDLY PUMPKIN SOUP W/ BACON AND FETA CHEESE RECIPE

Happy Thanksgiving everyone.  I hope you have a tasty one and express your gratitude to those that love you and take care of you.