Monthly Archives: November 2012

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A sweet sugar pumpkin that’s graced our porch with all of our other Fall Decorations was finally re-purposed into the most delicious Vegetarian Pumpkin Chili.  With that I was also able to use last weeks home made vegetable stock in this recipe.

This is the recipe I used and tweaked for myself.

1 small to medium sugar pumpkin cubed

2 cups veggie stock

3 cloves of garlic

1 15 oz can of pinto beans drained

1 15 oz can chili beans drained

1 15 oz can of kidney beans drained

1 medium brown onion

1 lb of garden crumbles (or you can use ground turkey)

2 cans of chopped tomatoes, 1 drained

3 tbsp of brown sugar

1/2 tbsp of cinnamon

1/2 tbsp of nutmeg

1 tsp chili powder ( 1 tbsp of chili powder if you like spicy)

First chop up your pumpkin, removing the seeds and the skin.

Second  brown your crumbles or meat with the chopped medium onion

The recipe I was loosely following called for pumpkin pie spice. Since I did not have any I used cinnamon and nutmeg that I did have.

Last, dump everything together in the crock pot, stirring it and setting it on high for 4 hours or low for 8 hours.

I love the chunky pumpkin instead of pureed. And I love the sweet and savory flavors of this chili. It was delicious!

Hope you get to use your pumpkins too.

Repurposing a Pumpkin from Decoration to Chili

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I’m so happy it’s soup making season. I love the cooler weather and delicious home made soup. One easy way to be ready to make almost any soup is to have a vegetable broth on hand. It is so easy to make your own, especially if  you’ve been saving up all your vegetable skins and scraps in the freezer.

I’ve been saving all those throw away onion peels, carrot and celery tops, zucchini and potato skins and keeping them in a plastic bag in the freezer. You save so much money making your own broth and you save the best flavors as well.

I grabbed my bag from the freezer and some veggies I had lying around and threw them in some boiling water. I added herbs from the garden and salt and pepper. Then brought the water up to a boil and let it boil for an hour.

Last just strain your broth, throw out the veggies this time and use your broth right away or refrigerate it. Can’t wait to make some soup in a few days in this chilly weather.

Enjoy

So Happy it’s Soup Making Season!