Pumpkin Recipes (for everyone) and October printables (for preschool - k5)

[JustMom0813]

I'll do the recipes first! Here are two of my favorites...

Roasted Sweet and Salty Pumpkin Seeds Recipe:
Ingredients

• 2 cups pumpkin seeds
• 1 tablespoon maple syrup
• 1/4 teaspoon kosher salt

Preheat oven to 300°F Mix all ingredients together and spread on a baking sheet. Pop them in the oven for about 20 minutes. Allow to cool before serving

Pumpkin Fudge:
Ingredients:
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 oz. can) evaporated milk
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
2 cups (12 ounce package) white chocolate chips
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans (optional)
1 1/2 teaspoons vanilla extract
Directions:
1. Line a 13 x 9-inch baking pan with foil.
2. In a heavy medium saucepan, combine the sugar, brown sugar, evaporated milk, pumpkin, butter and pumpkin pie spice.
3. Bring to a full rolling boil over medium heat, stirring constantly.
4. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
5. Stir in white chocolate chips, marshmallow crème, nuts and vanilla extract and stir vigoriously for 1 minute until chips are melted.
6. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered.
7. To cut, lift foil from pan. Remove foil and cut fudge into 1-inch pieces.

Now for the October printables:

• P is for Pumpkin - Preview P is for Pumpkin
  
• October Fun with Numbers -Preview October Fun with Numbers
  

Both downloads can be downloaded from the same site. (Click here) You'll find the download under the category: Holiday and Seasonal Related

[KickButtMama]

 I've never even heard of Pumpkin fudge! We might have to try that!

Pumpkin Soups:

ingredients

• 2 pounds butternut squash or cooking pumpkin, peeled and cut into 1-inch pieces
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large Spanish onion, chopped
• 1/2 Scotch bonnet chile or 1 jalapeno chile, seeded and finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme
• 2 teaspoons finely grated orange peel
• 1 tablespoon curry powder
• 1/4 teaspoon ground nutmeg
• 1 cinnamon stick
• 2 small bay leaves
• 6 cups chicken broth
• 1/4 cup whipping cream
• 1/4 cup unsweetened coconut milk
• 2 Granny Smith apples, cored and diced
• 1/2 cup pumpkin seeds, toasted

directions

1. In a large roasting pan gently toss together the squash, sweet potatoes, butter, sugar, salt, and pepper. Roast for 1 hour and 15 minutes, stirring occasionally, until tender. Set aside.
2. Meanwhile, in a large Dutch oven heat the oil over medium heat. Add onion and cook for 5 minutes. Stir in chile, garlic, and giner; cook 1 minute more. Add thyme, orange peel, curry, nutmeg, cinnamon stitck, and bay leaves. Cook for 1 minute, stirring to coat vegetables. (The mixture will resemble a paste and begin to stick to the bottom of the Dutch oven.) Add the roasted vegetables and any liquid, stirring until well combined.
3. Pour in broth and bring to boiling; reduce heat. Simmer, covered, 30 minutes or until vegetables are tender, stirring occasionally. Remove from heat; let stand 10 minutes to cool. Discard cinnamon stick and bay leaves. Place a small amount of soup at a time in a blender container; blend or puree until smooth. Return pureed mixture to Dutch oven. Stir in cream and coconut milk. If desired, cover and refrigerate up to 24 hours. Serve cold or reheat.
4. To serve, ladle soup into shallow bowls. Sprinkle soup with diced apples and toasted pumpkin seeds. Makes 10 cups.

OR -

ingredients

• 2 medium onions, sliced
• 2 medium carrots, cut into 1/4-inch slices
• 1 tablespoon grated fresh ginger
• 1 tablespoon olive oil
• 3 cups water
• 1 14-ounce can chicken broth
• 1 15-ounce can pumpkin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 cup dairy sour cream
• Ground nutmeg
• Purchased sweet potato chips (optional)

directions

1. In a large saucepan, cook onion, carrot, and ginger in hot oil over medium heat about 8 minutes or until vegetables are golden, stirring occasionally.
2. Stir in water, chicken broth, pumpkin, salt, pepper, and the 1/8 teaspoon nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Cool mixture slightly.
3. Place half of the pumpkin mixture in a blender or food processor. Cover and blend or process until smooth. Repeat with remaining pumpkin mixture. Return all of the mixture to the saucepan. Heat soup over medium heat, stirring occasionally until hot.
4. To serve, ladle soup into bowls and top with a spoonful of sour cream; sprinkle with additional ground nutmeg. If desired, garnish top of soup with sweet potato chips.

[JustMom0813]

YUMMY! Thanks for sharing!!!

Quoting KickButtMama:

 I've never even heard of Pumpkin fudge! We might have to try that!

Pumpkin Soups:

ingredients

• 2 pounds butternut squash or cooking pumpkin, peeled and cut into 1-inch pieces
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large Spanish onion, chopped
• 1/2 Scotch bonnet chile or 1 jalapeno chile, seeded and finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme
• 2 teaspoons finely grated orange peel
• 1 tablespoon curry powder
• 1/4 teaspoon ground nutmeg
• 1 cinnamon stick
• 2 small bay leaves
• 6 cups chicken broth
• 1/4 cup whipping cream
• 1/4 cup unsweetened coconut milk
• 2 Granny Smith apples, cored and diced
• 1/2 cup pumpkin seeds, toasted

directions

1. In a large roasting pan gently toss together the squash, sweet potatoes, butter, sugar, salt, and pepper. Roast for 1 hour and 15 minutes, stirring occasionally, until tender. Set aside.
2. Meanwhile, in a large Dutch oven heat the oil over medium heat. Add onion and cook for 5 minutes. Stir in chile, garlic, and giner; cook 1 minute more. Add thyme, orange peel, curry, nutmeg, cinnamon stitck, and bay leaves. Cook for 1 minute, stirring to coat vegetables. (The mixture will resemble a paste and begin to stick to the bottom of the Dutch oven.) Add the roasted vegetables and any liquid, stirring until well combined.
3. Pour in broth and bring to boiling; reduce heat. Simmer, covered, 30 minutes or until vegetables are tender, stirring occasionally. Remove from heat; let stand 10 minutes to cool. Discard cinnamon stick and bay leaves. Place a small amount of soup at a time in a blender container; blend or puree until smooth. Return pureed mixture to Dutch oven. Stir in cream and coconut milk. If desired, cover and refrigerate up to 24 hours. Serve cold or reheat.
4. To serve, ladle soup into shallow bowls. Sprinkle soup with diced apples and toasted pumpkin seeds. Makes 10 cups.

OR -

ingredients

• 2 medium onions, sliced
• 2 medium carrots, cut into 1/4-inch slices
• 1 tablespoon grated fresh ginger
• 1 tablespoon olive oil
• 3 cups water
• 1 14-ounce can chicken broth
• 1 15-ounce can pumpkin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 cup dairy sour cream
• Ground nutmeg
• Purchased sweet potato chips (optional)

directions

1. In a large saucepan, cook onion, carrot, and ginger in hot oil over medium heat about 8 minutes or until vegetables are golden, stirring occasionally.
2. Stir in water, chicken broth, pumpkin, salt, pepper, and the 1/8 teaspoon nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Cool mixture slightly.
3. Place half of the pumpkin mixture in a blender or food processor. Cover and blend or process until smooth. Repeat with remaining pumpkin mixture. Return all of the mixture to the saucepan. Heat soup over medium heat, stirring occasionally until hot.
4. To serve, ladle soup into bowls and top with a spoonful of sour cream; sprinkle with additional ground nutmeg. If desired, garnish top of soup with sweet potato chips.