The first pumpkin of the season has been consumed by my face.
TJ’s pie pumpkin, whopping price of $1.99. This happens to be the same price as the canned pumpkin. Why buy a can when you can use the real thing? This pumpkin was sliced, diced, chopped, emptied, and eaten like it was my job. I was able to get three uses from this bad boy.
Half the pumpkin was saved for the next mornings breakfast, pumpkin pancakes.
I have missed my pumpkin pancakes. I do prefer canned pumpkin for pancakes because it’s much creamier than fresh pumpkin. My favorite part of this pumpkin was the deliciously spicy soup it was initially purchased for.
- 1 small red onion
- 1 small cayenne pepper (or if you don’t like spice, a mild pepper works too)
- 1tsp cumin
- 1/2 pie pumpkin
- 2 cups vegetable broth
- 1 cup water
- 1/2 cup red split lentils (I used the ones from TJ’s)
–The first thing I did was cut the raw pumpkin in half (actually Manfriend did, I’m a wimp) and bake the halves at 350 until the pumpkin was pliable. When the pumpkin was done I set it to the side and started getting the other ingredients ready.
–Dice up the onion and pepper into a pan to saute. Add the cumin and cook until the onions turn translucent. Once these are done you can then add the vegetable broth, water, pumpkin and lentils (make sure your pan/pot is big enough.) The lentils need a few minutes to cook. Once the lentils are done to your liking, pour the mixture into a blender and blend until smooth.
This is the perfect fall soup. I knew I had to start the first day of fall the right way with pumpkin, pumpkin, and more pumpkin. I even tried my first pumpkin spice latte (soy) from Starbs! I hope to find plenty more fall inspired recipes over the next few months!
Q: Favorite ingredient that reminds you of fall? Pumpkin…and cinnamon.