Tonight’s Dinner Theme: Pumpkin

The following recipes were found using and I bought a can of organic pumpkin puree and figured I’d give both a try, since I was back to the veggie rotation. Since I split the can between two recipes, I modified both to my liking. I wouldn’t share these unless I agreed that they tasted well!

Pumpkin Soup

  • 1/2 can (15 oz.) pumpkin puree
  • 1/4 onion
  • 3 garlic cloves
  • 1 teaspoon of curry powder
  • 1 tablespoon of cream cheese
  • 1 cup of chicken stock

Place chicken stock, onion, garlic, and curry powder into a large saucepan and sautee until the onions are soft. Combine pumpkin with the rest of the ingredients and place into a food processor or blender, mixing until smooth. Put ingredients into saucepan and cook for a few minutes, adding cream cheese to the soup and serve.

Modified Pumpkin Pudding

  • 1/2 can (15 oz.) pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoons vanilla extract
  • 1 large egg, slightly beaten
  • 2 tablespoons granulated Splenda

Preheat oven to 350°. In a large mixing bowl, combine all ingredients and mix until blended. Pour into cupcake tins,individual ramekins, or a pie dish and bake for 45 to 60 minutes. This recipe is good on its own or with a concoction of nonfat cream cheese, nonfat Greek yogurt, and Splenda.

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