Type what you have

Ingredients

• ✓ pumpkin puree
• turkey sausage
• onion
• garlic
• chicken broth
• half-and-half
• sour cream
• nutmeg
• cinnamon
• salt
• black pepper
• campanelle pasta
• parmesan cheese
• italian seasoning

Instructions

1. 1 Cook and stir Italian sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Add onion and garlic to sausage; cook until onion is translucent, about 5 minutes.
2. 2 Stir pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into sausage mixture; cook, stirring often, until sauce is creamy and thick, about 5 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain and return to the pot.
4. 4 Add sausage and pumpkin mixture to pasta; place over medium-high heat, gently stir until heated through, 4 to 5 minutes. Top servings with Parmesan cheese and Italian seasoning.

By jmcnutt28

Ingredients

• ✓ pumpkin puree
• evaporated milk
• sugar
• self-rising flour
• egg
• vanilla extract
• butter
• ground cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter, and ground cinnamon to taste. Spoon into a casserole dish.
3. 3 Bake in the preheated oven for 1 hour.

By Lori DeLosh

Ingredients

• ✓ pumpkin puree
• milk
• white sugar
• butter
• salt
• fresh yeast
• bread flour

Instructions

1. 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. 2 In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for 10 to 15 minutes, or until golden brown.

By Karen Rummer

Ingredients

• ✓ pumpkin puree
• water
• milk
• egg
• vegetable oil
• bread flour
• brown sugar
• salt
• pumpkin pie spice
• yeast

Instructions

1. 1 Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.
2. 2 Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.

By Gideon'sMommy

Ingredients

• ✓ pumpkin puree
• apple juice
• sugar
• clove
• ginger
• cinnamon
• pecan
• bread crumb
• pork chop
• oil

Instructions

1. 1 Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
2. 2 Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
3. 3 Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

By Andrew Benoit

Ingredients

• ✓ pumpkin puree
• penne pasta
• flour
• olive oil
• oat milk
• garlic salt
• vegan cheddar-style cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
2. 2 Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
5. 5 Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.

By thedailygourmet

Ingredients

• ✓ pumpkin puree
• butter
• egg
• egg white
• brown sugar
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• yogurt
• polenta

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
2. 2 In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
3. 3 Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
4. 4 Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

By SASHENKA

Ingredients

• ✓ pumpkin puree
• butter
• pork sausage
• onion
• chicken broth
• heavy cream
• salt
• sage
• granulated garlic

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
2. 2 Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.

By thedailygourmet

Ingredients

• ✓ pumpkin puree
• whole wheat spiral pasta
• vegetable oil
• onion
• garlic
• whole wheat flour
• soy milk
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
3. 3 Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

By sueb

Ingredients

• ✓ pumpkin puree
• kabocha squash
• olive oil
• yellow onion
• garlic
• vegetable broth
• cinnamon
• nutmeg
• allspice

Instructions

1. 1 Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
2. 2 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
3. 3 Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
4. 4 Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

By PaleoRunner

Ingredients

• ✓ pumpkin puree
• milk
• water
• honey
• instant yeast
• vegetable oil
• bread flour
• salt
• colby-jack cheese

Instructions

1. 1 Combine milk, warm water, honey, and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Add oil, pumpkin puree, flour, and salt in the order listed. Mix until a soft, smooth, and tacky dough forms. Adjust flour and water amounts if dough is too sticky.
3. 3 Place dough on a lightly floured surface and knead by hand for a few minutes. Form dough into a ball and place in a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
4. 4 Divide dough into 2 balls and lightly flour each. Return 1 ball to the covered bowl and refrigerate until ready to use. Roll the remaining ball into a 12x16-inch rectangle. Spread 1/2 of the Colby-Jack cheese evenly over the surface. Roll dough up from the short side like a jelly roll and pinch seams to seal.
5. 5 Cut roll lengthwise down the middle using a sharp, non-serrated knife. Place two halves next to each other, cut-sides facing up, and braid together starting by placing right side over left. Do your best to keep the cut-sides facing upwards. Seal both ends of the braid and place into a greased loaf pan, cut-sides up.
6. 6 Cover dough with plastic. Repeat rolling, filling, and braiding with the remaining dough. Let loaves rise until they reach the top of the loaf pan or start to peek above it, about 45 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap.
8. 8 Bake in the preheated oven for 25 minutes. Rotate pans and tent loaves with aluminum foil to prevent over-browning. Bake until golden brown, about 25 minutes.
9. 9 Remove loaf pans from the oven; cool for 5 minutes. Cool loaves on a rack for 1 hour.

By Diana71

Ingredients

• ✓ pumpkin puree
• all-purpose flour
• egg
• baking powder
• curry powder
• salt
• vegetable oil

Instructions

1. 1 Combine pumpkin, flour, egg, baking powder, curry powder, and salt in a large bowl. Mix until batter is smooth.
2. 2 Heat oil in a deep saucepan to 325 degrees F (165 degrees C).
3. 3 Working in batches, drop batter by spoonfuls into hot oil. Fry until golden brown all over, about 2 minutes. Remove to a paper towel-lined plate using a slotted spoon. Serve hot.

By dakota kelly

Ingredients

• ✓ pumpkin puree
• all-purpose flour
• cornmeal
• baking powder
• baking soda
• salt
• egg
• brown sugar
• canola oil
• pecan

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. 2 In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
3. 3 Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
4. 4 Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

By Christi Larsen

Ingredients

• ✓ pumpkin puree
• active dry yeast
• water
• all-purpose flour
• salt
• butter
• white sugar
• egg
• milk
• egg yolk
• white sugar

Instructions

1. 1 Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
2. 2 Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
3. 3 Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
6. 6 Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

By Rachel Digman

Ingredients

• ✓ pumpkin puree
• vegetarian sausage
• onion
• mushroom
• garlic
• italian seasoning
• vegetable broth
• cream
• parmesan cheese
• hot sauce

Instructions

1. 1 Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
2. 2 Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
3. 3 Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

By mriz1288

Ingredients

• ✓ pumpkin puree
• olive oil
• onion
• garlic
• chicken broth
• water
• salt
• black pepper
• celery seed
• evaporated milk
• yogurt
• ham

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add pumpkin, chicken broth, water, salt, pepper, and celery seed. Bring to a boil, stirring occasionally. Remove from heat; add milk and yogurt. Puree using an immersion blender until smooth. Add ham and let stand until heated through.

By Cathy

Ingredients

• ✓ pumpkin puree
• water
• water
• salt
• active dry yeast
• pumpkin pie spice
• all-purpose flour
• cornmeal

Instructions

1. 1 Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
2. 2 Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
3. 3 Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
4. 4 Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
5. 5 Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
6. 6 Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
7. 7 Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.

By John Mitzewich

Ingredients

• ✓ pumpkin puree
• whole wheat penne pasta
• chicken broth
• milk
• margarine
• onion powder
• black pepper
• salt
• clove
• nutmeg
• cinnamon
• ground ginger
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

By ConnorsMom

Ingredients

• ✓ pumpkin puree
• brown sugar
• banana
• vegetable oil
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• walnut
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch inch loaf pans.
2. 2 Combine brown sugar, pumpkin puree, banana, oil, and eggs in a bowl and beat with an electric mixer until well combined. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts. Slowly mix into pumpkin mixture until well blended. Divide batter evenly between the prepared pans. Sprinkle with pepitas.
3. 3 Bake in the preheated oven until the top of the loaf springs back when lightly pressed, 45 minutes to 1 hour.

By CrystalCooks

Ingredients

• ✓ pumpkin puree
• instant rice
• water
• pumpkin pie spice
• brown sugar
• butter
• salt

Instructions

1. 1 Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
2. 2 Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.

By Amy M

Ingredients

• ✓ pumpkin puree
• ground venison
• onion
• green bell pepper
• jalapeno pepper
• garlic
• tomato
• chili powder
• paprika
• cumin
• turmeric
• chipotle chile pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir venison, onions, bell pepper, and jalapeno in the hot skillet until venison is browned and crumbly and onions and peppers are soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add crushed tomatoes and pumpkin. Stir in chili powder, paprika, cumin, turmeric, and chipotle chile powder. Reduce heat and simmer for about 30 minutes.

By wenwar

Ingredients

• ✓ pumpkin puree
• canola oil
• onion
• garlic
• sage
• bread crumb
• egg
• salt
• black pepper
• vegetable oil
• sage
• sour cream
• heavy cream
• sugar
• balsamic vinegar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Heat canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.
3. 3 Bake in preheated oven until firm and hot, about 15 minutes.
4. 4 Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth. To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.

By cocojo761

Ingredients

• ✓ pumpkin puree
• brown sugar
• pumpkin pie spice
• butter
• apple
• sugar
• cinnamon
• cooking spray
• brie cheese
• flour tortilla

Instructions

1. 1 Mix pumpkin puree, brown sugar, and pumpkin pie spice together in a bowl.
2. 2 Melt butter in a pan over medium heat. Ad apple slices, sprinkle white sugar and cinnamon on top, and cook until soft, 8 to 10 minutes. Remove from heat and set aside.
3. 3 Place another skillet over medium heat and lightly grease with cooking spray. Place 1 tortilla in the skillet. Spread a generous amount of the pumpkin mixture over the tortilla. Place some brie on one side; cover brie with some cooked apples.
4. 4 Fold tortilla in half when it turns golden brown, 2 to 3 minutes. Cook for 1 minute more, then remove from the skillet. Repeat with remaining tortillas and filling. Cool for 5 to 10 minutes before serving.

By Cooking Daddy

Ingredients

• ✓ pumpkin puree
• chicken broth
• celery
• onion
• green enchilada sauce
• chicken breast
• corn
• hot pepper sauce

Instructions

1. 1 Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

By SlimCookins

Ingredients

• ✓ pumpkin puree
• crouton
• sour cream
• green onion
• bacon
• heavy cream
• chicken broth
• clove
• cinnamon
• black pepper
• salt
• thyme
• ginger root
• garlic
• apple
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
2. 2 Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
3. 3 Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

By Elizabeth

Ingredients

• ✓ pumpkin puree
• all-purpose flour
• brown sugar
• baking powder
• salt
• nutmeg
• cinnamon
• ginger
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a large baking sheet.
2. 2 Combine flour, brown sugar, baking powder, salt, nutmeg, cinnamon, and ginger in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Mix in pumpkin until moistened.
3. 3 Pat dough out into a ½-inch thickness onto a lightly floured surface. Cut out biscuits with a 2-inch round cutter: place on the prepared cookie sheet.
4. 4 Bake in the preheated oven until centers bounce back when gently pressed, 15 to 20 minutes. Serve warm.

By Laura Owen

Ingredients

• ✓ pumpkin puree
• butter
• all-purpose flour
• vegetable stock
• half-and-half
• chipotle pepper in adobo sauce
• sofrito
• worcestershire sauce
• salt
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in flour; cook until golden brown, about 3 minutes. Whisk in vegetable stock; bring to a boil over high heat. Whisk in pumpkin purée until no lumps remain, then stir in half-and-half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low; cook until thickened and hot, about 8 minutes.

By Chris

Ingredients

• ✓ pumpkin puree
• ground beef
• onion
• green bell pepper
• kidney bean
• tomato juice
• tomato
• pumpkin pie spice
• chili powder
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Cook beef in a large pot over medium heat until browned and crumbly, about 5 to 7 minutes; drain.
3. 3 Add onion and bell pepper; cook and stir for 5 minutes. Stir in beans, tomato juice, diced tomatoes, and pumpkin puree. Season with pumpkin pie spice, chili powder, and sugar.
4. 4 Simmer chili until thickened and flavors have blended, about 1 hour.
5. 5 Serve and enjoy.

By Teresa

Ingredients

• ✓ pumpkin puree
• olive oil
• onion
• garlic
• brown sugar substitute
• pumpkin pie spice
• salt
• chicken stock
• heavy cream
• walnut

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion; cook 2 to 3 minutes. Reduce heat to medium-low; add garlic and cook until onion is beginning to soften, 2 to 3 minutes more. Stir in sugar substitute, pumpkin pie spice, and salt; stir in chicken stock to combine. Whisk in pumpkin purée until fully incorporated. Cover; simmer soup for 10 minutes.
2. 2 Blend soup carefully using an immersion blender until smooth; stir in 1 cup heavy cream until incorporated. Taste; adjust salt, if necessary.
3. 3 Drizzle servings with heavy cream; sprinkle with walnuts.

By France Cevallos

Ingredients

• ✓ pumpkin puree
• cheddar cheese
• cilantro
• coconut milk
• black bean
• tomato
• vegetable broth
• black pepper
• salt
• cumin
• oregano
• chili powder
• garlic
• carrot
• yellow bell pepper
• mushroom
• onion
• olive oil
• pineapple chunk
• corn

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Spread corn and pineapple onto a baking sheet.
3. 3 Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
4. 4 Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
5. 5 Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

By The Ingalls House