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All About Pumpkin, Soup And Doughnuts

Recently I ordered 2 cans of pumpkin from my online grocer, I simply added to my cart without looking at the size of the cans, thinking it is the usual small cans of pumpkin puree. What arrived were the big cans, a whole lotta pumpkin and once opened it has to be used. I don’t really like freezing it because it becomes watery. I made 3 mini loaves of pumpkin spice bread, some chickpea pumpkin soup and pumpkin spice donuts and there is still enough leftover for a few pumpkin spice latte’s.

The pumpkin loaves I can practically make with my eyes closed, I use my recipe for banana bread and adapt to pumpkin adding spices.  The soup was my own creation and turned out quite well and is super easy to make. Now Doughnuts are another thing entirely. I have only made doughnuts once I think,  they were less than stellar so I abandoned  making those delicious little fried cakes and opted to buy them (the best doughnuts EVER are in my neighborhood).  We had a brief (2 days) of cool weather, back to warmer temps for the rest of the week but the soup on a cool day was just perfect. I used what I had in the pantry and refrigerator, threw everything in my oval roaster and slow cooked for about 6 hours. I didn’t pre soak the chick peas, just threw them in with some vegetable broth, carrot, onion, celery and everything cooked up beautifully. At the end I pureed some of the chickpeas, added pumpkin, Sri Lankan curry powder and some creme fraiche. So easy really, and no recipe required. You can add whatever you like or have on hand. I think that next I will try making yeast doughnuts now that I have cake doughnuts down.

curried pumpkin chickpea soup

Curried Pumpkin Chickpea Soup

2 cups dried chick peas

1 onion quartered

2 stalks celery

1 large or 2 small carrot

8 cups vegetable broth (you can also use water or chicken broth)

1 cup pumpkin puree

1 tsp curry powder (I used Sri Lankan)

Optional 1/2 cup creme fraiche

salt and pepper to taste

Heat oven to 325 degree’s. Put everything in the pot, put it in the oven and let it cook slow and long. I cooked it for 6 hours. When done, scoop out about 2/3 of the chick peas and a little of the broth along with the celery and onion. Puree in the blender until smooth, add the pumpkin, curry powder and optional creme fraiche. Add back to the pot, cut the carrots into bite size pieces and cook on medium heat for about 15 minutes. Adjust seasoning and if you like at the end add some spinach. I had some that needed to be used and it was nice in the soup.

Pumpkin Spice Doughnuts

Makes 12 doughnuts and holes

Recipe from Good Housekeeping

2 tbs softened butter

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

dash of ground nutmeg or about 1/8 tsp

1/2 cup pumpkin puree

1/3 cup buttermilk

1 egg

1 egg yolk

1/2 tsp vanilla

2 cups all purpose flour

vegetable oil for frying

Cream butter until fluffy, it’s only 2 tbs so it won’t be that fluffy. Add the sugar, baking powder, salt, cinnamon and nutmeg. Beat until combined scraping sides of the bowl occasionally. Beat in the pumpkin, buttermilk, egg and egg yolk and vanilla until combined. Using a wooden spoon stir in flour until well combined. Cover bowl and chill for at least 3 hours or over night.

Heat the oil to 365 degrees. On work surface dusted with flour roll out the dough to about 1/2 inch thick. Using doughnut cutter or biscuit cutter cut the doughnuts and place on parchment lined baking sheet. When oil is at the right temperature drop 2 or 3 doughnuts at a time and turn once browned making sure they are evenly brown and cooked through. It takes about 3 – 4 minutest per doughnut. When done place on rack lined with paper bag or paper towels. Prepare some sugar and cinnamon and roll each doughnut while still warm in the sugar mixture. Let cool and enjoy!

 

 

 

 

30 Comments Post a comment
  1. A happy mistake! So glad autumn is here.

    October 20, 2017
  2. Yum-Yum!

    October 20, 2017
  3. Reading and going trough your post made me hungry ….! 🙂

    October 20, 2017
  4. Everything looks yummy. I really want to try that soup!

    October 20, 2017
  5. You’ve definitely put the surplus pumpkin into good use!
    Both soup and doughnuts look so good. 🙂

    October 20, 2017
  6. All looks very delicious, Suzanne 🙂
    I buy pumpkins and other seeds in large bags too, but I store them in a glass container with a rubber between glass and top. This keeps all fresh for long time. I use those glasses for almost all in my kitchen like flours, sugar, pasta etc. They are also great for storing vegetables in vinegar.

    October 20, 2017
  7. I’m having my coffee right now and I could really go for one of these doughnuts with them Suzanne. They look delicious 🙂

    October 20, 2017
  8. Oh how I wish I’m there to help you eat up the pumpkin products, especially the doughnuts, they look so yum!

    October 20, 2017
  9. Yum! Your ordering error brought us some fantastic recipes. Your pug mug is the cutest! Everything looks so tasty.

    October 20, 2017
  10. I love your coffee mug Suzanne! Too much pumpkin is a good problem to have. 😉 It looks like you put it to good use. That soup looks amazing!

    October 20, 2017
  11. Curried pumpkin soup! Get out of here you fabulous lady! What a perfect idea, YUM! 😀

    October 20, 2017
  12. Your curried pumpkin looks really good! I’m not much of a pumpkin fan but this is something I could try!

    October 21, 2017
  13. I don’t think you can have too much pumpkin!!! Actually, when my kids were little, I used canned pumpkin year around, putting it in sauces, soups, stews, meat loaves…… because it’s so healthy!!! Gorgeous donuts and soup!

    October 21, 2017
  14. Michelle Williams #

    I’ll take both. But maybe double up on the donuts.

    October 21, 2017
  15. It all looks so delicious! When life gives you lemons… or in your case pumpkins! 😀

    October 21, 2017
  16. Hiya Suzanne, I’m back to my normal routine now. I missed you all and my blog.
    Nice to see the donuts that you made. What can you do with the oil after the donuts making? 🙂

    October 21, 2017
  17. Yum Yum Yum you have made me so hungry now…..Doughnuts and soup…what could be better? 🙂 x

    October 21, 2017
  18. Love me some doughnuts! 😀

    October 21, 2017
  19. Oh wow that’s a whole lotta pumpkin! The pumpkin donuts sound and look delicious, I’d never have thought of those! 🙂

    October 21, 2017
  20. Hi Suzanne! I’ve been seeing pumpkin soup go by on pinterest and have been wanting to give it a go– thanks for the recipe!! And those donuts!! Your photos are absolutely mouth watering!! I’ve never made them, but last trip up to our kid’s house, our daughter-in-law spent a Saturday making donuts and we all chipped when it came time to fry and glaze them. They were a hit! Love all your pumpkin inspiration!! Hope those old days are coming back– more soup!! (it’s suppose to be over 100 a couple days this week!! ugh). hugs hugs friend!

    October 21, 2017
  21. I’ve only ever used canned pumpkin for baking muffins but that soup is a must try, it looks so yummy and perfect for these cooler temperatures! I’ll take a dozen of those donuts please😉

    October 22, 2017
  22. Okay… I freely admit two things. I’ve never had homemade doughnuts. (Yours look delightful!) And I’ve never been able to imagine anything good about pumpkin soup… But your description of including chickpeas and curry — that I can imagine. It sounds great. Well done again, Suzanne. Happy almost Halloween. Hugs on the wing.

    October 22, 2017
  23. petra08 #

    You are so inventive! I am not even sure we can buy canned pumpkin here, or I have never seen it. The soup looks delicious but the doughnuts looks to die for! Happy FF! 🙂

    October 23, 2017
  24. Those donuts look so good! Thanks for sharing these pumpkin recipes!

    October 23, 2017
  25. Donuts are my kryptonite. I just can resist them and I’m glad I’m not close to your donut shop! This pumpkin soup is another thing entirely. It looks so good and creamy.

    October 24, 2017
  26. I’m SO impressed!! You really put all of that pumpkin to such good use. The donuts look especially tasty. 😉

    October 24, 2017
  27. Oh, good food, nice photo ! Pro chef, thanks for sharing your recipe :))

    October 25, 2017
  28. kiwinathan74 #

    Can’t get enough doughnuts, especially homemade ones. These look sooooo good.

    October 25, 2017
  29. I feel like I could just reach in my screen and grab one of those donuts. You wouldn’t mind, I hope? 🙂 I hate to say it but I don’t even care about that silly soup now that I’m obsessing over the donuts, Suzanne!! It’s been totally upstaged!

    October 31, 2017

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