Roasted Pumpkin Sage Soup
Servings: 5 • Size: a little under 1-3/4 cup •
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)
- 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
- 1 tbsp butter (olive oil for dairy-free)
- 3/4 cup shallots, diced
- 3 cloves garlic, chopped
- 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
- 1 tbsp fresh sage, plus more for garnish
- salt and fresh pepper to taste
- reduced fat sour cream for garnish, (optional)
Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
Add butter or olive oil to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
Blend in a blender or immersion blender and blend the soup until smooth.
Makes 8 1/2 cups
Say hello to my Eeveelution frozen cocktail menu!
Eevee: cake vodka, Kahlua, Bailey’s, chocolate eclair ice cream bar, chocolate syrup
Vaporeon: rum, Malibu, blue curacao, pineapple juice, Sprite
Jolteon: tequila, red bull, margarita mix, lemon juice, Sprite, salt on the rim
Flareon: fireball whiskey, peach schnapps, iced tea, lemonade, dash of strawberry syrup (for color)
Espeon: strawberry vodka, Hpnotiq Harmonie, Chambord, cranberry juice, Sprite
Umbreon: bourbon, coke, lemon juice, orange juice
Glaceon: rum, blue curacao, peppermint schnapps, lemonade, soda water, sugar on the rim
Leafeon: tequila, peach schnapps, lime juice, ginger ale, mint, honey and a drop of chocolate syrup for decoration
Sylveon: cake vodka, strawberry vodka, Bailey’s, strawberry shortcake ice cream bar, cream, strawberry syrup
*makes 2 servings*
- 1 cup plain vanilla yogurt
- 1/4 cup canned pumpkin
- 1/4 tsp pumpkin pie spice
- 4 square graham crackers (or those 2 long rectangles that come in the graham cracker box like HoneyMaid or something)
- Some whipped cream (however much you like)
- (optional: brown sugar and/or cinnamon)
hey there friends this recipe was adapted from here.
but since I’m not a huge fan of non/low-fat tasting foods, I just went the full vanilla yogurt.
basically what you do is just combine the yogurt, pumpkin, and pumpkin pie spice all together in a bowl. dunk that mixture in your parfait cup or bowl or whatever you like. Then you take one of those long graham crackers (or 2 square ones, w/e) and crumble them in a layer on top of the first layer of pumpkin yogurt. top that layer of graham with a short layer of whipped cream, then you repeat your layers as much as you want. I usually just go pumpkin - graham - cream - pumpkin - graham - cream.
then you can garnish the top of the whipped cream with a bit o brown sugar or cinnamon—I used a mixture that i prepped earlier. the end have fun eating that delish parfait
I honestly don’t have anything to add other than DONT FRICKING USE PLAIN YOGURT BECAUSE WOW IT IS SO TART AND SOUR HAHAHA DONT MAKE THE SAME MISTAKE I DID THE FIRST TIME WOW. IT WAS TERRIBLE.
~Pumpkin Oreo Truffles~
*makes about 10 truffly balls*
- 1/2 a container of Philadelphia Pumpkin Cream Cheese *SEASONAL*
- 1/2 a package of the Halloween themed Oreos (the ones with the orange creme inside) (Or really the regular pack of Oreos should do too.)
- 2 oz. (half a bar) of Baker’s melting Semi-Sweet Chocolate
adapted from here. okay let’s b real clear here folks if you want a treat RIGHT THE FRICK NOW look at another recipe because this sucker takes at least three hours.
First what you do is you gotta SMAAAASH the oreos, I just stuck some in a plastic sandwich bag and smashed them so they wouldn’t get everywhere but whatever just smash them. Then you put them in a big mixing bowl. The crumbled bits. You can smash them until they’re small crumbly bits if you want, i like leaving some of the pieces a little bigger for a crunch factor but that is just me.
Then you mix them with the cream cheese. Mix thoroughly so they are all nice and blended together yeah.
Then you roll them up into like golf-ball sized balls. Maybe a little smaller if you like.
Then you freeze those balls good for about like three hours? or until they’re hard ok.
When those balls are hard and ready, time to dip them in chocolate. follow the directions for the melting chocolate, then go and dip them in it. chill ‘em again until they’re hard. stuff your face.
SO THESE ARE FANTASTIC. you would never think that oreos and pumpkin cream cheese would taste good together but they are DELICIOUS. and i love the chocolate i love love love chocolate. so this? perfect
I could eat these all by myself but i guess if you want you can share them idk
wow bad picture quality is bad but you get the picture right,
also my truffles don’t look pretty they are homemade whatever THEY ARE GOING IN MY MOUTH I DONT CARE ABOUT HOW THEY LOOK SO MUCH LAUGHS
- 1/2 cup of oats
- 3/4 cup milk
- 1/4 cup canned pumpkin
- 1/4 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp sugar
- a couple nuts to top if you want.
you cook the oats in the milk in a pot until the oats are nice and soft, then you stir in the rest of the stuff, super easy the end. happy breakfast time pumpkin loving friend.
This one is super easy and i love oatmeal so having a nice subtle pumpkin dish to start the day is a good thing. If you don’t want something too sweet just adjust the cinnamon and sugar levels. Also if you want your oatmeal with a bit more milk, then go for it and add dat milk.
also you can substitute the milk for another alternative if you like, though I don’t know how it’ll taste with other milk. Lemme know if you have a favorite milk you like to use!
bad photo quality is bad but w/e
aren’t you glad that all of these recipes are pretty much single serving hahaha after all of the pumpkin stuff you’re making, whoever’s living with you would get super sick of it after a while (see: my roommate)
I used this design by SayurixSama as the template for these sugar cookies. So yeah, blah blah blah, I do not own this and that and pretty much went the route of tracing the cookie’s shape from this design because, well, it was perfect.
~Pumpkin Honey Butter~
- 1/4 cup softened butter
- 1/8 cup honey (or 1/4 if you want it sweeter)
- 1 1/2 tbsp canned pumpkin
- 1/2 tsp pumpkin pie spice
place butter in a bowl, whip it (good) on high speed until it’s fluffy wuffy
in another bowl, stir the rest of the ingredients together. then add it to the fluffy butter, and whip it (good) on high speed until it’s smooth.
put it in the fridge for a couple of hours until desired butter consistency and nom nom with whatever you like putting butter on.
hi there friends here’s another simple recipe 4 u to try.
I really like honey, and pumpkin, and combining it to butter? super good. super super. This butter at 1/8 cup honey is just perfect for folks that don’t want something too sweet, but if you’ve got a sweet tooth or you just love sweet butter, go the full 1/4 cup.
this is super yummy on brick toast and cornbread yum yum.