Tag Archives: #pumpkinweek

Pumpkin Crab Soup

Pumpkin Crab Soup #PumpkinWeek

This may not be what you thought of when you thought #PumpkinWeek, huh? I bet you thought it was all cinnamon and sugar and muffins and cakes! Well, I have news for you: It’s also soup with crab in it! Not everyone’s cup of tea, I know, but it is mine, and I am happy to share it with you today along with all the other great pumpkin recipes from my fellow pumpkin-lover-bloggers!

Pumpkin Week 2017

This is so easy too- just a few, easy to find ingredients, and literally 20 minutes and you are in business! Not too shabby either, this is a recipe apparently from Oscar de la Renta (the fashion designer) who won the prize at a gourmet gala- great as an appetizer for a crowd for dinner, or a main with a nice salad. I know this because that’s what the recipe said in one of favorite cookbooks, The New York Cookbook by Molly O’Neill (affiliate link)- it’s an awesome book/cookbook detailing the history of NYC food- totally fun in a lot of ways. I changed it up a bit by omitting the coriander, since I was all out, adding a bit more sugar, and also by adding milk instead of yogurt at the end to finish the soup. Just a preference thing. No matter how you make it though, it all pumpkin goodness and very tasty too.

Pumpkin Crab Soup

Pumpkin Crab Soup

Here’s what you need:

2 TBSP. curry powder
1/2 tsp. ground cinnamon
1 tsp. brown sugar
1 tsp. salt
2 TBSP. olive oil
5 minced scallions
2 cans of pureed pumpkin (15 oz. each)
1 tsp. dry mustard
6 cups chicken broth
1 can corn kernels
1 lb. lump crabmeat
3/4 cup whole milk

Here’s what to do:

  • In a small bowl, mix the curry, cinnamon, sugar, and salt. Set aside.
  • In a large soup pot, add the olive oil and heat to medium. Add the scallions and cook for one minute.
  • Add the spices from the bowl and cook another minute.
  • Mix the dry mustard into the pumpkin puree and add to the pot with the broth. Season with salt and pepper. Simmer gently for 30 minutes.
  • Add the crabmeat and corn to heat through. Stir in the milk, and serve. Garnish with parsley

*This makes a lot of soup! You can cut it in half to easily feed 4 people. Also, if you can’t find lump crabmeat in your seafood section of your grocery that is one pound, cut the recipe in half, as the smaller containers are often available and less costly.

Pumpkin Crab Soup

Pumpkin Crab Soup #PumpkinWeek

Ingredients

  • 2 TBSP. curry powder
  • 1/2 tsp. ground cinnamon
  • 1 tsp. brown sugar
  • 1 tsp. salt
  • 2 TBSP. olive oil
  • 5 minced scallions
  • 2 cans of pureed pumpkin (15 oz. each)
  • 1 tsp. dry mustard
  • 6 cups chicken broth
  • 1 can corn kernels
  • 1 lb. lump crabmeat
  • 3/4 cup whole milk

Instructions

  1. In a small bowl, mix the curry, cinnamon, sugar, and salt. Set aside.
  2. In a large soup pot, add the olive oil and heat to medium. Add the scallions and cook for one minute.
  3. Add the spices from the bowl and cook another minute.
  4. Mix the dry mustard into the pumpkin puree and add to the pot with the broth. Season with salt and pepper. Simmer gently for 30 minutes.
  5. Add the crabmeat and corn to heat through. Stir in the milk, and serve. Garnish with parsley.

Notes

Recipe adapted from The New York Cookbook, by Molly O'Neill.

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And this concludes my week of #PumpkinWeek! I hope you loved it as much as I did.


Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

“Grown Up” Potter Pumpkin Juice from The Crumby Kitchen
Hot’N’Spicy Pumpkin Margarita from Culinary Adventures with Camilla

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline’s Cooking
Thai Pumpkin Curry from Palatable Pastime

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook
Easy Pumpkin Ice Cream from Forking Up
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee
Homemade Pumpkin Pie Pecan Fudge from Love and Confections
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures
Pumpkin Cream Horns from Mildly Meandering
Pumpkin Milkshake from Family Around The Table
Pumpkin Pancakes with Apple Cider Syrup from The Chef Next Door
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet
Pumpkin Spiced Banana Bread from Daily Dish Recipes
Pumpkin Tiramisu from The Redhead Baker

Other Pumpkin Recipe:

Pumpkin Dog Biscuits from Feeding Big

Pumpkin Crab Soup

Pumpkin Nut Crumble Cake

Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza

It’s Day 2 for me of all things #PumpkinWeek! But today I have a bonus for you all as I am also linking this up with the awesome bloggers over at #FoodieExtravaganza! Love when this happens!  They are featuring nuts over there with lots of fun recipes with all things nuts- not just pumpkin like me, so you will have plenty of fun and delicious recipes to choose from!

So this recipe for Pumpkin-Nut Crumble Cake fits perfectly within the two- and it was my first time making this recipe- and it was awesome! Even my mom said so, and she is my picky-food-judge. If she says it’s good, then you can believe it!

Pumpkin Nut Crumble Cake

Inspired by a recipe from The Cake Mix Doctor, by Anne Byrn, I recreated this cake using pecans, lowfat evaporated milk, and less cinnamon than the original recipe. It’s like pie and cake combined- so you don’t have to choose!! I also top mine with fresh whipped cream and a touch of cinnamon sugar- yum! But honestly, her recipes are fantastic- except that I like the way mine is written better- I have left a couple ingredients out when I follow the way hers are formatted, so I think I will like having this one in my own words!

Here’s the recipe for Pumpkin-Nut Crumble Cake

Ingredients:

For the cake:

1 stick of butter, softened (8 Tbsp.) + 1 Tbsp. to grease the pan
flour (used only to prepare your pan- 1-2 Tbsp.)
1 package plain yellow cake mix (*measure out one cup of this and set aside for the topping*)
4 eggs
2 cans of pumpkin puree (15oz cans)
1 can evaporated milk
1 cup granulated sugar
1 tsp. ground cinnamon

For the topping:

1/4 cup granulated sugar
1/2 stick of butter, cold (4 Tbsp.)
*1 cup of cake mix (reserved from making the filling)
1 cup chopped pecans or walnuts (I used pecans)

For serving:

Whipped cream
cinnamon-sugar to sprinkle

What you do:

Preheat the oven to 350*. Using 1 Tbsp. of softened butter, grease a 9X13″ pan thoroughly. Dust with flour, shaking out any excess. Set aside.

For the crust layer: Measure out 1 cup of the cake mix and set aside. Pour the remaining cake mix, butter, and 1 egg in a mixing bowl. Beat with a mixer until combined. Press into the bottom of the pan.

For the filling: In a large bowl, add the pumpkin, evaporated milk, 1 cup of sugar, remaining 3 eggs, and cinnamon and beat with  a mixer until combined. Beat for 2 minutes. Set aside.

For the topping: Add the sugar, butter, and reserved cake mix to a large bowl and mix with a pastry cutter or mixer until crumbly. Add in the chopped pecans.

Assemble: Pour the filling over the crust in an even layer. Sprinkle the topping over the filling so it covers it all. Bake in the center of the oven for 70-75 minutes. The middle shouldn’t jiggle and the top will be golden brown. Remove and cool for at least 20 minutes. Serve with whipped cream and a dusting of cinnamon sugar.

*Like many pumpkin desserts, this one tastes even better on Day 2, and keeps in the refrigerator for up to a week.

Pumpkin Nut Crumble Cake

Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza

This unassuming cake is a crowd pleaser with it's generous portions and pumpkin flavor and even better on Day-2!

Ingredients

    For the cake:
  • 1 stick of butter, softened (8 Tbsp.) + 1 Tbsp. to grease the pan
  • flour (used only to prepare your pan- 1-2 Tbsp.)
  • 1 package plain yellow cake mix (*measure out one cup of this and set aside for the topping*)
  • 4 eggs
  • 2 cans of pumpkin puree (15oz cans)
  • 1 can evaporated milk
  • 1 cups granulated sugar
  • 1 tsp. ground cinnamon
  • For the topping:
  • 1/4 cup granulated sugar
  • 1/2 stick of butter, cold (4 Tbsp.)
  • *1 cup of cake mix (reserved from making the filling)
  • 1 cup chopped pecans or walnuts (I used pecans)
  • For serving:
  • Whipped cream
  • cinnamon sugar

Instructions

  1. Preheat the oven to 350*. Using 1 Tbsp. of softened butter, grease a 9X13" pan thoroughly. Dust with flour, shaking out any excess. Set aside.
  2. For the crust layer: Measure out 1 cup of the cake mix and set aside. Pour the remaining cake mix, butter, and 1 egg in a mixing bowl. Beat with a mixer until combined. Press into the bottom of the pan.
  3. For the filling: In a large bowl, add the pumpkin, evaporated milk, 1 cup of sugar, remaining 3 eggs, and cinnamon and beat with a mixer until combined. Beat for 2 minutes. Set aside.
  4. For the topping: Add the sugar, butter, and reserved cake mix to a large bowl and mix with a pastry cutter or mixer until crumbly. Add in the chopped pecans.
  5. Assemble: Pour the filling over the crust in an even layer. Sprinkle the topping over the filling so it covers it all. Bake in the center of the oven for 70-75 minutes. The middle shouldn't jiggle and the top will be golden brown. Remove and cool for at least 20 minutes. Serve with whipped cream and a sprinkling of cinnamon sugar.

Notes

*Like many pumpkin desserts, this one tastes even better on Day 2, and keeps in the refrigerator for up to a week.

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Pumpkin Nut Crumble Cake

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

See all the other nuts recipes for today’s Foodie Extravaganza hosted by Caroline’s Cooking:


Linking this up with Meatless Monday!

Chicken Enchiladas with Pumpkin Sauce

Chicken Enchiladas With Pumpkin Sauce #PumpkinWeek

Pumpkin Week 2017 This is the start of Pumpkin Week and we are excited around here! Are you one of us? Do you love all things *pumpkin* when the cooler temperatures hit and the leaves start changing? Whether you love fall or hate it, there is something about pumpkins and pumpkin recipes that are reminiscent of cozy nights by a fire, and comfort meals around a table with friends…I am a pumpkin-lover, and so I joined up with a bunch of other pumpkin-huggers with #PumpkinWeek!

We are creating all sorts of yumminess this week! I am making this unbelievably good Chicken Enchiladas with Pumpkin Sauce recipe today- how did I never make this? It is totally going in my fall-dinners rotation- it’s easy and great to make ahead for a freezer meal. Love this one!

Chicken Enchiladas with Pumpkin Sauce

And stay tuned for Wednesday’s Pumpkin-Nut Crumble cake- not fussy, just delicious and classically “pumpkin” in flavor, this cake is great to make for a crowd and *bonus*- it’s better the next day…another make-ahead win! Friday, I am making an uncommon soup for y’all, in my Pumpkin Crab Soup- now don’t be put off! This one is inspired by a recipe from Oscar d’Laurenta’s  (the fashion designer) recipe. Also easy- do I make anything fussy, really? So I know you are going to love it!

Now, let’s do this!

Chicken Enchiladas with Pumpkin Sauce 1

Chicken Enchiladas With Pumpkin Sauce

Ingredients:

1 can of pumpkin puree (15 oz)
4 garlic cloves, peeled
2 Tbsp. pickled jalapeno peppers
1 tsp. chili powder
1 tsp. salt
1/4 tsp. ground pepper
5 scallions, chopped
2 cups water
1 package frozen spinach thawed
2 cups cooked rice
2 cups cooked chicken, shredded (I used a rotisserie)
8 flour tortillas (I used 8-inch)
4 oz. shredded cheddar or meunster cheese

Put it together:

  • Preheat the oven to 400*. Spray a 9X13 baking pan, and set aside.
  • In a blender, puree the pumpkin, garlic, jalapeno, chili powder, salt, pepper and scallions with the 2 cups of water until smooth. Pour one cup of this mixture into the bottom of your pan. Reserve the rest.
  • In a large bowl, mix the chicken, rice and spinach together. Season with salt and pepper.
  • Lay the tortillas flat, and mound the chicken mixture in the middle. Roll up the tortilla, and place into the pan, seam side down. Continue until all the mixture and tortillas are wrapped.
  • Pour the remaining sauce over the top of the tortillas and sprinkle the shredded cheese on top.
  • Bake for 25-35 minutes until bubbly. Remove and serve!

*Note* You can make this up to 8 hours ahead until you are ready to bake, so this is an awesome make-ahead dish! It makes generous servings, so be ready for leftovers- they are even better the next day!

Chicken Enchiladas with Pumpkin Sauce

You will love this- so good, I’ve added it to my rotation!

Chicken Enchiladas with Pumpkin Sauce 1


And here are all the rest of the #PumpkinWeek recipes just for today, from sweet and savory to drinks and extras! And this is only Monday!! Stay  tuned for more pumpkin-love! Love this week!!

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.

Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.

Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

Chicken Enchiladas with Pumpkin Sauce