I'm not a fan of the texture of pumpkin soup, but the flavour in the recipe below is fantastic... I use it more like a dip with pita chips, which bypasses the whole mental problem over texture.
Both recipes come from those crazy Canadian ladies, Janet and Great Podleski (Loonyspoon girls). If you've got extra money in your cook book budget, their recipes are fantastic- flavourful and healthy.
Pumpkin Soup with Apples and Ginger
2 tsp olive oil
1 C chopped onions
1 t minced garlic
1 T grated ginger root
1 t curry powder
1/2 t cumin
4 C chicken broth
2 C peeled and chopped apples
2 C canned (or cooked) pure pumpkin
1 C chopped carrots
1/2 t salt
1/4 t pepper
3/4 evaporated 2% milk, or light 5% cream
1. Heat oil in large, non stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add ginger root, curry powder and ground cumin. Mix well and cook for 20 more seconds.
2. Add broth, apples, pumpkin, carrots, salt and pepper. Bring mixture to a boil. Reduce heat to low and simmer. covered, for 12 to 15 minutes or until carrots are tender. Stir occasionally.
3. Use a hand blander and puree until smooth. Stir in milk or cream. Serve hot.
(From Eat, Shrink and Be Merry)
Pumpkin and Carrot Muffins
1 1/2 C flour
1/2 C wheat bran
2 t baking powder
2 t pumpkin pie spice (I mix nutmeg, all spice, ginger, cinnamon up equal parts)
1t baking soda
1/2 t salt
1 C cooked/ canned pure pumpkin
1/2 C grated carrots
1/2 C buttermilk and honey
1/4 C butter or margarine, melted
1 t vanilla
1 t grated orange zest
1/2 C chopped walnuts (optional)
1. Preheat oven to 375. Spray a 12- C muffin tin with non stick spray and set aside.
2. In a large bowl, combine flour, wheat bran, baking powder, pumpkin spice, baking soda and salt. Set aside.
3. In a medium bowl, whisk together pumpkin, carrots, buttermilk, honey, butter, egg, vanilla and orange zest. Add wet ingredients to flour mixture and stir just until moistened. Batter will be thick. Gently fold in walnuts, if using.
4. Divide batter among 12 muffin cups. Bake for 20 minutes or until a toothpick comes out clean. Remove muffins from pan and let cool on wire rack.
(From Crazy Plates)