2 Pie pumpkins, 3 great recipes!

Pumpkin Pancakes

Makes a dozen 3-inch pancakes

These pancakes are just right for a brisk autumn morning. Serve them with your favorite maple syrup or local honey.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1 cup pumpkin purée
• 1 1/2 cups milk
• 1 egg
• 4 tablespoons cooking oil
• 1 teaspoon vanilla extract

Directions:

1. Combine dry ingredients (flour, brown sugar, baking powder, baking soda, cinnamon, cloves, allspice, and ginger). Use a wire whisk to mix; set aside.
2. Combine wet ingredients (pumpkin purée, milk, egg, cooking oil, and vanilla extract) and mix well.
3. Gradually add dry ingredients to wet ingredients until just combined.
4. Pour 1/4 cup batter onto a hot nonstick griddle. Cook over medium heat for two minutes on each side until pancakes are golden brown.

Pumpkin soup

Makes 6 servings

This hearty soup is perfect for lunch. Serve it alongside a slice of brown bread for a tasty mid-day meal. For a special touch, serve this soup in your hollowed pie pumpkins.

Ingredients:

• 2 cups pumpkin purée
• 3 cups chicken broth
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon ground ginger
• 1 pinch ground nutmeg
• Salt and pepper to taste

Directions:

1. Combine all ingredients in a slow cooker and cook for three hours on high.
2. Ladle into bowls and enjoy!

More pumpkin recipes

• Low carb holiday pumpkin recipes
• Atkins Pumpkin Flan
• Healthy holiday pumpkin recipes