November 2, 2009, Posted by Carmen Lopez Marshall at 8:33 am | No Comments

Hello All, It’s Pumpkin Season!

I was putting a list of pumpkin recipes together cuz I’ve fallen in love with all things I can do with pumpkins. I recently got to take a few pumpkins home with me after volunteering with Sister’s Camelot! yay! (thanks, Pumpkin man, Peter Marshall, from Peter’s Pumpkins table at the Farmer’s Market!)

The greatest thing about pumpkins and squash is that they last for months! Plus if you happen to make extra puree, you can freeze it!  Yummy, pumpkin soup all year round!…

I don’t know about you, but I’m gonna get cooking’!


1. Pumpkin Pie

2. Pumpkin Pancakes


  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar


1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

3. Pumpkin Latte

  • 1-2 tbs. canned pumpkin
  • 1-2 tbsp vanilla extract
  • 1/4 tsp cinnamon
  • 1 cup milk
  • 1/2 cup strong coffee
  • Sugar to taste

In a saucepan, heat milk and pumpkin until steaming. Add vanilla and cinnamon.

Put mixture in a blender until thick and foamy. Pour into a mug and add coffee. Add sugar and enjoy!

4. Pumpkin Soup


  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns


1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.

3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

5. Pumpkin Ravioli

(with Hazelnut Cream Sauce) ->

6. Pumpkin Ice cream

2 quarts vanilla ice cream, softened
1 can (30 ounces) Libby’s pumpkin pie mix

Combine ice cream and pumpkin pie mix in large bowl; stir until blended. Freeze in ice-cream maker according to manufacturer’s directions.


To make recipe in home freezer, freeze mixture for 2 hours; beat with mixer for 30 seconds. Freeze for additional 2 hours or until firm.

I’ve also found that leftover Libby’s pumpkin pie mix is a great addition to oatmeal and pancakes.

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Peter's Pumpkins & Carmen's Corn Updates

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