When Life Hands You Pumpkin, You Make Soup and Biscuits

Today I made a few yummy things with pumpkin! It is Halloween after all 🙂  I want you to remember, and please keep in mind, that you should NOT use that Jack-o-Lantern to make food with.  You can learn more about that here.

I roasted pumpkin a few days ago and just got around to fixing it up. I had pureed it and stored it in the fridge so half my work was already done.

I had enough to make soup and pumpkin biscuits – Hooray!

My new obsession is with self-rising flour.  I am not quite sure how I have never, in all my years, tried to bake with it.  Self-rising flour, I shall never leave you or forsake you – ever!  You are just too darn easy to work with and you save me time too.

Without further blabbering, I shall leave you my recipes for pumpkin soup and pumpkin biscuits.

Homemade Pumpkin Drop Biscuits

Ingredients

  • 3 cups self-rising flour
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 5 Tablespoons unsalted butter - cold
  • 1 cup pumpkin puree
  • 1/2 cup milk you can sub in almond or soy but be aware flavors may change

Instructions

  • Preheat oven to 425 degrees F
  • Combine the dry ingredients
  • Cut in the butter using the tines of a fork or a pastry cutter
  • Add in the pumpkin puree and milk
  • Mix to moisten - do not over mix
  • Drop onto ungreased cookie sheet or baking pan
  • Bake for 10-15 minutes depending on size of plops.

Notes

You can drop these or roll them out, it's up to you!

Roasted Pumpkin Soup (Savory or Sweet)

Ingredients

  • 3 cups of pumpkin puree
  • 4 cups of chicken broth low or no sodium is best
  • 3/4 cup heavy cream
  • nutmeg cinnamon, mace, ginger, a shake or 2 of each - sweet
  • sage thyme, rosemary, pepper a shake or 2 of each - savory
  • herbs and spices depending on how you wish to make the soup - sweet or savory

Instructions

  • In a large pot, combine the broth and the pumpkin puree
  • Heat over low
  • After 10 minutes, stir in the cream
  • Bring to a gentle boil
  • Add in the herbs/spices of your choosing
  • Turn soup down to low and gently simmer for 20 minutes, stirring often.
  • Serve warm with a dollop of sour cream

Notes

Babies between the ages of 8 months and older may enjoy this soup. There is dairy in the soup so be mindful of dairy allergies or a history of dairy allergies in your family.