Cider Spiked Pumpkin Soup

Today in Kentucky, the weather is chilly, gloomy, and raining. Perfect day to have soup for lunch!  I looked around in my fridge to see what all I had on hand that would go good together and this is what I came up with. Many pumpkin soup recipes contain heavy cream. My soup has no cream at all in it and it is perfectly thick and hearty. I felt sort of like a mad scientist in my kitchen adding a pinch of this and a drop of that, writing down everything as I went along. I’m the only pumpkin lover in my house so I only made a small amount. I wish I would have doubled it and froze it in single serve portions for later. This soup is so perfect for a chily fall or winter evening. Its intoxicatingly good. I’m so pleased with how this turned out.  I wish I would’ve had some plain greek yogurt to drizzle over the top. I think the tartness of it would’ve been wonderful with the sweetness of the pumpkin soup.


2 cups low sodium chicken stock

1 tbsp butter

4 tbsp grated onion- I grated it because I didn’t want to have to deal with blending it to have a smooth soup

1 garlic cloved, minced very fine

1/2 tsp poultry seasoning blend

1/8 tsp nutmeg

1 tbsp light brown sugar

pinch of cloves

1 tsp curry powder

1/2 tsp salt- You can add more at the end if needed

1 tsp pumpkin pie spice

1 heaping cup pumpkin puree

2 tbsp apple cider

1 bay leaf

1/4 tsp black pepper



In medium sized sauce pot, heat butter over low heat. Grate in onion and add in minced garlic. Cook about 2 minutes. Add in poultry seasoning, nutmeg, brown sugar, cloves,curry powder, pumpkin pie spice, salt, and pepper. Stir in chicken stock. Whisk in pumpkin and apple cider. To the sauce pot, add 1 large bay leaf. Simmer 15 minutes, stirring occassionally. Remove bay leaf. Ladle soup into bowls and enjoy!

*2 LARGE servings




Pumpkin Spice Latte

I look forward to the cool, crisp air of fall every year. To me, theres nothing better than seeing the leaves on the trees changing from green to a bright orange color. Another great thing about fall you ask? Pumpkin spice lattes from Starbucks. They are warm and so good. They will also set you back about 5 bucks a pop. There isn’t a Starbucks super close to me so I really had no choice but to come up with my own version of the pumpkin spice latte to satisfy my insatiable craving for the sweet, pumpkiny goodness! I’ve saw many, many versions of homemade pumpkin spice lattes floating around on the internet so I just sort of made up my own version using my favorite flavors of fall!

*Serves 1


3/4 cup strong brewed black coffee

1/2 cup 1% milk

2 heaping tbsp canned pumpkin puree

1 cinnamon stick

1 tsp vanilla extract

1 tsp pumpkin pie spice

1 tbsp honey

2 tbsp cool whip lite

pinch of nutmeg


In a small sauce pot,  add everything except cool whip and the nutmeg. Heat over low heat, whisking occassionally, until simmering and hot. Remove cinnamon stick.  Pour into a large mug. Top with cool with a dash of nutmeg.

Pumpkin Spice Bundt Cake with Apple Cider Glaze

The recipe for this cake is from Weight Watchers. I think anyone who has ever been on diet  and searched for dessert recipes has ran into this. The glaze is just a simple powdered sugar glaze with some added apple cider for some kick!


1 box spice cake mix

1 15 oz can pumpkin puree

1 egg white

1 tbsp vanilla

splash of water


1 cup powdered sugar

3 tbsp apple cider


Preheat oven to 350. Spray a bundt pan with nonstick cooking spray. In bowl, mix together cake mix, pumpkin, vanilla, egg white, and water. Pour into pan and bake for about 40 mins. Cool completely.

In small bowl, whisk together powdered sugar and apple cider.

Pour glaze over cooled cake and serve!


Starbucks Pumpkin Loaf Clone

This recipe is from Devin Alexander’s cookbook, Fast Food Fix.  I LOVE this pumpkin bread. It tastes very similar to Starbucks pumpkin loaf. Its just as flavorful and definately just as moist.


butter flavored cooking spray

1 1/2 cups flour

1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp cloves

1/4 tsp nutmeg

1 1/2 cups sugar

1/2 cup fat free vanilla yogurt

3 egg whites

1 cup pumpkin puree


Preheat oven to 350. Spray a loaf pan with butter flavored cooking spray.In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

In another large bowl, combine sugar, egg whites, and yogurt. Using whisk, mix well. Stir in pumpkin. Add in flour mixture. Stir until flour is no longer visible. Pour into reserved loaf pan. Bake 55-60 mins. Cook. Cut into 8 thick slices.


Pumpkin Whoopie Pies

And so my love affair with pumpkin continues. I found this recipe in an issue of Every Day with Rachael Ray. The cream filling of these little guys is SOO delicious.


1 1/2 sticks butter, 1 stick melted, 1/2 stick softened

1 cup brown sugar

2 eggs, lightly beaten

1 cup pumpkin puree

1 tbsp pumpkin pie spice

1 1/2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

2 pinches salt

1 2/3 cups flour

1/2 block cream cheese, chilled

1 cup powdered sugar


Preheat oven to 350. Spray cookie sheets with nonstick spray or line with parchment paper.

In large bowl, whisk together brown sugar and melted butter.  Whisk in eggs, pumpkin pie spice, pumpkin, 1 tsp vanilla, baking soda, baking powder, and salt. Fold in flour.

Drop 12 generous tbsp. of batter on each cookie sheet. Bake 10 mins. Cool completely.

Meanwhile, using mixer, cream together softened butter and cream cheese. Add powdered sugar and remaining vanilla. Beat until fluffy, about 2 mins.

Spread the flat side of 12 cakes with frosting. Top with another cake.




Pumpkin Biscotti

Ive been trying to find a good recipe for pumpkin biscotti for a while. I wanted one that wasnt loaded with butter or oil and one that would go good with my morning coffee. This recipe is from Simply Recipes.


2 1/2 cups flour

1 cup white sugar

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

pinch of ginger

pinch of cloves

pinch of salt

2 eggs

1/2 cup pumpkin

1 tsp vanilla


Preheat oven to 350.

In large bowl, sift together flour, baking powder, sugar, spices, and salt. In med bowl, whisk together eggs, pumpkin, and vanilla. Make a well in the center of the flour mixture and pour in pumpkin mixture. Stir until incorporated. Dough will be crumbly.

Turn dough out onto lightly floured surface. Knead lightly. Spray cookie sheet with nonstick spray. Form dough into large log, about 1/2 inch thick. Bake 25-30 mins. Cool.

Using serrated knife, cut into 1 inch slices. Bake additional 15-20 mins.


Brown Butter Ravioli with Pumpkin

This meal is knock your socks off good. Its a very fancy looking meal that highlights some of the best flavors of fall.


1 2lb sugar pumpkin, peeled and cut into 1 in. cubes

3 tbsp evoo

salt and pepper


1/3 lb pancetta, diced- I used bacon

1 1/2 lb fresh cheese ravioli

6 tbsp butter

20 fresh sage leaves

parmigiano reggiano cheese

balsamic drizzle-recipe below


Preheat oven to 400.

Arrange pumpkin cubes on large cookie sheet and drizzle with a couple of tablespoons of evoo. Season with salt, pepper, and nutmeg. Roast 15 mins. Turn. Roast additional 15 mins.

After you turn the pumpkin, bring a large pot of water to a boil for the pasta.

Heat a tbsp of evoo in small skillet. Add in bacon or pancetta and cook until crispy. Drain on paper towels and wipe skillet clean.  Drop pasta and cook 5 mins.

Melt butter in skillet. Add in sage leaves and crisp, about 2-3 mins. Reserve crisped sage.  Reduce heat and brown the butter. This doesnt take long, about 3-5 mins. Drain pasta and toss with butter.

In large serving plate, gently toss together the pumpkin and ravioli. Top with parm cheese, crumbled sage leaves, and balsamic drizzle.

Recipe for balsamic drizzle:

1 cup balsamic vinegar

2 tbsp brown sugar

Combine vinegar and sugar in small saucepan and cook about 20 mins or until thick.


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