(KLTV) - During all the hoopla about pumpkin pie and pumpkin spiced lattes each fall, we tend to lose sight of the fact that pumpkin is a very versatile winter squash, and it fits well in many recipes, not just those delicious pies and lattes. It's even delicious in soup!
I have made many pumpkin recipes, and here are a few I've developed to share on East Texas Kitchen over the years.
Let me know which ones are your favorite!
Here is an easy recipe that you and your family will enjoy. If there are leftovers, they are even better the next day! It will also look gorgeous in a soup tureen on your holiday table.
One pound package country-style ground pork sausage (may use other meat, if preferred, such as ground beef or turkey, etc.)
1/2 cup onion, chopped
2 tsp jarred minced garlic (or two cloves, chopped)
1 TBS Italian seasoning (or 1 tsp basil, 1 tsp oregano, 1/2 tsp thyme. If using fresh herbs, triple that amount)
1 cup fresh mushrooms, chopped
15 oz. can solid pack pumpkin
one quart chicken or vegetable broth
1 cup water
1/2 cup heavy cream (may substitute half and half, if preferred)
1/2 cup sour cream
In a Dutch oven or stock pot, crumble sausage and brown over medium heat. Drain on paper towels when no pink remains.
Return meat to pot, and add chopped onions and mushrooms. Cook for a couple of minutes until onions are translucent, then stir in the garlic and allow to warm for a minute.
Stir in canned pumpkin, cup of water and the quart of broth. Stir until pumpkin is incorporated well.
Simmer for 25 minutes, or transfer to crock pot to warm overnight, if preferred. (House will smell amazing!)
Before serving, add cream and sour cream, stirring into soup. If soup is too thick for your taste, mix in 1/2 cup broth or water.
Pour into soup tureen or other serving vessel and enjoy!
Note: I didn't need to salt this, but please taste at the end and salt if you feel it is needed. Salt content comes from broth and sausage, and that will vary by brand.
Serve topped with croutons and enjoy!
How to make my croutons:
On a cutting board, chop a loaf of French or Italian bread into cubes and place in mixing bowl.
Drizzle with generous amount of olive oil. Sprinkle all with a little salt, some cracked pepper and red pepper flakes.
Toss to coat all bread pieces, and spread out on cookie sheet in a single layer.
Bake at 400 degrees for 15 minutes until toasted and lightly browned.
This is the perfect prepare-ahead dessert, whether for a family breakfast or for a big holiday dinner with friends.
Mama Steph's Easy Pumpkin Bread Pudding with Caramel Sauce
10 to 12 cups of cubed French bread (about 1 1/2 loaves)
2 cups heavy cream or evaporated milk
2 tsp pumpkin pie spice
1/2 to 3/4 cup dark brown sugar
15 oz can of pumpkin puree
2 tsps vanilla extract
Additions, if desired: 1 cup of dried cranberries, semi-sweet chocolate chips, white chocolate chips, or cinnamon chips.
Combine all ingredients except bread in a large mixing bowl, whisking by hand until smooth and combined.
Add the bread cubes to the wet mixture, folding in until all bread is coated with the pumpkin custard.
Fold in any additions you'd like to use, if any.
Pour into a deep casserole dish that has been sprayed with cooking spray or coated with butter.
Allow to sit and soak 30 minutes, at least, up to overnight.
Bake at 350 for about 40 minutes. (this can vary by oven; don't allow to dry out.)
Serve topped with caramel sauce (recipe follows), real whipped cream, or accompanied by a scoop of vanilla ice cream,
1/2 cup packed brown sugar
3 Tablespoons of salted butter
1/2 teaspoon vanilla extract
1 Tablespoon heavy cream or half & half
Make the glaze: combine all glaze ingredients, listed above, in a medium saucepan. Place over medium heat, and continually stir while you allow the mixture to come to a gentle boil. Stir while gently boiling for 3 to 3 1/2 minutes then remove from heat. (if it cooks too long, it will turn into candy! Be careful...)
You can also check out these on KLTV. com or on the East Texas Kitchen app: