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

Homemade Pumpkin Drop Biscuits


  • 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


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


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

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