Curried Pumpkin-Apple Soup

I found this recipe in Family Fun magazine. It is very yummy, filling and contains ingredients I normally have on hand. I usually serve it with biscuits. I sub the heavy cream with soy milk and it tastes great. The curry just gives it a great flavor, it isn't spicy. My kids love it! Great Autumn soup.

2 T butter
1 c onion
1 c chopped celery (I sub about 1 t of celery seed)
1/2 large apple, peeled, cored and chopped (i don't peel it--too much work)
2 t mild curry powder
3 c chicken broth
1 can pumpkin
1/4 t salt plus more to taste
1 bay leaf
1/3 c heavy cream
2-3 T honey or maple syrup

sour cream and chives for garnish if desired

Melt butter in a medium size soup pot. Sitr in the onion, celery and apple. Partially cover the pot and saute in the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and saute the mixture for another minute. Sitr in 1 cup of chicken broth and cook it for 1 minute more.

Pour the content of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth. [OR use a submersible blender right in the pot--MUCH easier. If you like to make soup, this makes the process sooo sooo sooo much easier and less messy. I highly recommend this kitchen gadget. It also makes great, smooth pudding. ] Pour it all back into the pot, then stir in the remaining chicken broth, salt and bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally.

After 5 minutes, stir in the heavy cream (or other milk substitute) and 2 T of honey. Add more salt or honey to taste. Serve with sour cream and chives if desired. Note: Do NOT use soy creamer as a substitute. Soy creamer has extra sugar in it and makes the soup taste funny.

Non Dairy Pumpkin Pie

From Whole Foods:

Pumpkin Pie

1 unbaked pie crust (9 inch)
2 cups cooked pumpkin (about 1 can)
2 eggs
1/3 cup maple syrup, honey or rice syrup
pinch of salt
1 1/2 teaspoons pumpkin pie spice
1 package silken tofu

Preheat oven to 425 F. Blend all filling ingredients in a blender. Pour into unbaked pie shell and bake for 15 minutes. Reduce temperature to 350 and bake an additional 45 minute or until set.

I have also seen recipes where you make this vegan by deleting the eggs and adding more tofu.

We have made this for a few years now and I honestly cannot tell the difference. We have had both: traditional made with milk and the tofu version. I have tasted both and you can't tell.

It has about 100 calories less per slice than traditional pie and about 7 g less fat.

249 calories, 9 g fat, 6 g protein (doesn't list the fiber)

Keep the guesses coming below for baby! I can't wait to see who is right!

scone vs. biscuit

So we had a little discussion around here about a scone vs. biscuit. Certain members of our family claim that a scone is just a biscuit. To me they are distinctly different, but similar.


Scone: made with cream, sweet, usually with bits of dried fruit.


Biscuit: not sweet, flaky and buttery.


What do you think?

more easy recipes

I PROMISE this is not going to turn into a recipe blog. BUT I just had to to tell you about 2 recipes.

1st: Pumpkin Spice Muffins.

This is the *most* difficult recipe you will ever see. They are very yummy!
Mix one box of spice cake mix with one small can of pumpkin. Spoon into muffin tin and bake according to cake mix directions.

These muffins are so great for this time of year. I keep the spice mix and pumpkin can in the pantry for those "oh my gosh I forgot I signed up for snacks for Bible study" moments.

2nd: Chicken with Roasted Pears and Wild Rice.
From Jennifer. Susan wrote about it on her blog. If you haven't tried it yet, I'm seconding Susan's opinion. It is just awesome! Aaron said it tasted like something he would eat at a restaurant. Very tasty and pretty easy to boot. Now if anyone needs to start a recipe blog, its Jennifer.

EASY Chicken Tortilla Soup

Awhile back Susan asked for recipe suggestions for when company comes over. Tonight I made Chicken Tortilla Soup for us and 2 other families that just had babies. Super duper easy recipe, its yummy and the kids love it.



Chicken Tortilla Soup

serves 8-10



1-30 oz can of refried beans (large can)

4 cans of chicken broth or one of the super large cans (50 oz)

4-10 oz cans of Ro-tel diced tomatoes and chiles--undrained

(note: I only use one can of Ro-tel because it is too spicy for kids and me! I make up the other 30 oz with plain diced tomatoes. You can also buy other brands of tomatoes and chiles that might not be as spicy as Ro-tel)

1 can of corn, drained

4 cups shredded cooked chicken (I used 2 chicken breasts)

shredded cheese

tortilla chips

sour cream



In a large stock pot, combine tomatoes and chicken broth. Heat through. Add refried beans and stir until it gets mixed in. Add corn and chicken and heat throughout. Simmer for 10-15 minutes. Serve in bowls and top with cheese, sour cream and tortilla chips.





This is a good recipe for left-over chicken. Or you can just steam some chicken breasts or thighs on the stove top. What I also like is the cheese and sour cream is entirely optional and easy to leave out for our kids. You can make this pretty healthy if you use the fat-free refried beans and non-fat sour cream. I, however, very rarely get to eat sour cream, so I indulge on the real stuff.



I made a double recipe and it was more than enough for us and the two other families. In fact there was lots of leftovers for us to use for another meal.... or two.



I happened to glance at the clock while I was making it and start to finish (including cooking chicken breasts ) took 30 minutes.