Who We Are and Who We Want to Become

"If we see healthy eating and exercise as something only our doctor expects of us, we will likely fail. If we see these choices as who we are and who we want to become, we have a greater chance of staying the course and succeeding." ( link)

-Dieter F. Uchtdorf

(link)

Creamy Pumpkin Soup

I don't think I'd ever had pumpkin soup before I made it myself, a few years ago. To tell the truth, it sounded kind of weird because I had only had sweet pumpkin recipes. But I gave it a try and by now it has become a Family Favorite! I look forward to this time of year when pumpkins are more plentiful and I start craving all those yummy fall recipes.

I found this recipe at Pumpkin Nook, a great place to find delicious ideas. And the only thing I changed was to omit the cinnamon.

Creamy Pumpkin Soup
Yield: 6 servings

16 oz. pumpkin (fresh pureed or canned)
13.75 oz. chicken broth
1 large onion
2 carrots, sliced
2 c. half and half or evaporated milk (in a pinch, I've also used regular milk)
1/4 c. sour cream
1/8 tsp. pepper
1/2 tsp. baking soda
1/3 tsp. (or less) salt

bacon bits, optional

In large pot add chicken broth, onions, carrot, baking soda, salt and pepper.

Simmer uncovered for 10-15 minutes until carrots are soft.

Put vegetable and broth into a food processor or blender--or use immersion blender--and blend until smooth.

Return to pot.

Add pumpkin and half and half.

Simmer uncovered for 10 minutes.

Serve topped with sour cream and bacon bits, if desired.

Pumpkin Pancakes and Homemade Maple Syrup

We have consistently loved this recipe for a couple years now, which means it is now officially a Family Favorite. So filling and so tasty!

My original post:

Every now and then I'll make pancakes for dinner, which delights my kids. The other night, since we had the fresh pumpkin puree I had just made, I revisited last year's pumpkin pancake recipe. It was just as good as we remembered. (The only variations I made were to substitute honey for sugar, and whole wheat flour for white):

Pumpkin Pancakes
Yield: 12-16 pancakes

1 c. whole wheat flour
1/2 c. pumpkin puree
1/2 Tb. honey
1 c. milk
2 eggs, separated
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 Tb. vegetable oil

Combine dry ingredients and spices in bowl.
In second bowl, whisk together, pumpkin puree, egg yolks, milk, and vegetable oil.
Stir wet ingredient into dry ingredients.
Use mixer to beat egg whites until peaks form. Then, fold them into the batter.*
Pour 1/4 cup of batter onto greased griddle/fry pan and cook until golden brown.
Serve with syrup (or honey).

*I recently tried making things easier on myself by not worrying about this step with the egg whites and the pancakes turned out just as good!

Last year we preferred the taste of syrup to honey on these particular pancakes, so this year (wanting to avoid the corn syrup, etc), I made my own syrup, using the (modified) recipe below.

Homemade Maple Syrup
Makes 2 cups

1 c. water
2 c. raw sugar
1 Tb. maple flavored extract*

Bring water and raw sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low, stir in maple extract; simmer 3 minutes longer.

* If you don't have the maple flavoring, use 1 Tb. vanilla extract and 2 Tb. butter instead.

(Note: I would love to use real maple syrup, which would be even better-tasting and also more nutritious, but its cost, particularly in the western part of the United States, is prohibitive for us.)