I just love October! It is the time of year when the air begins to chill, the trees begin to turn the most beautiful colors and pumpkins are everywhere. This is also the month that reminds women to take care of themselves! So in honor of this most fabulous month I am kicking it off with Pumpkin Palooza! No more of your run of the mill pumpkin pie. I am sharing easy & delicious recipes that will make you swoon.
Slow Cooker Pumpkin Pear Crisp
4 cups thinly sliced peeled tart pears (about 5 medium)
3 cups fresh pumpkin, cubed
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
Dash salt
1/4 cup water
1 yellow cake mix
3/4 cup quick-cooking oats
1/2 cup butter, softened
1/4 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup chopped pecans
Vanilla ice cream
Place pears and pumpkin in a greased slow cooker pot. In a small bowl, combine the sugar, flour, cinnamon and salt; sprinkle over apples. Pour with water. In a large bowl, combine the cake mix, oats, butter, brown sugar, baking powder and baking soda and pecans. Sprinkle over apples/pumpkin.
Cook on HIGH for 4 hours or until pears and pumpkin are tender and topping is golden brown. **Before putting the lid on the slow cooker, place 3-4 paper towels over top of cooker and then place lid on top. This will keep the crisp from getting soggy from condensation. Serve warm with ice cream.
Pumpkin Soup
3 cup pumpkin puree (not pumpkin pie filling)
3 cup low sodium vegetable stock
1 teaspoon grated fresh ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoon agave
1 teaspoon chipolte in adobo sauce
3/4 cup greek yogurt (not low fat)
1/2 cup toasted pumpkin seeds, for garnish
Cilantro leaves, for garnish
Kosher salt and freshly ground pepper
1 teaspoon ground cinnamon
Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat. Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally. Whisk in a little more stock if needed to thin out.
Remove the soup from the heat and let sit 2 minutes.
Whisk in the greek yogurt and season with salt and pepper.
Ladle the soup into bowls and drizzle each with some of the Cinnamon Crema.
Garnish with pumpkin seeds and cilantro leaves.
Cinnamon Crèma
1/2 cup greek yogurt
1 teaspoon ground cinnamon
1/2 teaspoon agave
Water
Salt and freshly ground black pepper
Whisk together the greek yogurt, cinnamon, honey and splash of water and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to meld.