Spicy Pumpkin Recipe
Cookies or Bread!
Everyone loves a spiced pumpkin recipe. But, not everyone loves it as spicy as Chef Jay does. On any fall afternoon, nothing is better than a nice piping hot bowl of soup. This pumpkin soup recipe is just what the doctor ordered. It is great served with your favorite
recipe for cornbread
or with the pumpkin bread recipe below. I use jalapeño in the pumpkin bread recipe I'll show you. However as in any pumpkin recipe, you can leave out the pepper or add more if you like;) For the pumpkin bread recipe you can even substitute your favorite ground pepper such as cayenne, or habanero in place of the jalapeño.
For the pumpkin cookie recipe I wouldn't suggest trying jalapeño, stick to ground spices. But, hey if you do try it, let me know how it goes, you never know.
Quick Curried Pumpkin Soup Recipe
Ingredients:
2 Tablespoons butter
1 small onion, minced
4 teaspoons curry powder
1 tablespoon cayenne
1/4 cup pecans, finely chopped
1 can chicken or vegetable broth
1/3 cup instant dried potato flakes
15 ounce can solid pack pumpkin
1 1/2 cups cider or apple juice
2 Tablespoons brown sugar
3/4 teaspoon salt
few grinds pepper
2 cups half and half
Directions:
- Melt butter in bottom of 3-4 quart saucepot. Sauté onion for 2-3
minutes, until beginning to soften.
- Add curry powder, cayenne and pecans and continue to cook for another 2
minutes, adding broth as needed to keep mixture from sticking.
- Add remaining broth, instant potatoes and pumpkin. Whisk
together well. Add apple juice, sugar, salt, pepper and half and
half.
- Whisk again to make a smooth mixture. Heat to a gentle simmer
and cook for about 4 minutes, being careful that mixture doesn’t
scorch.
- Taste for salt and add more if needed. Cover, turn heat down and
allow to set for 10 minutes, or until almost ready to serve.
Just before serving, turn heat back up and bring back to a
gentle simmer. Serve hot.
A favorite holiday recipe, I'm sure your family will love this slightly fiery pumpkin bread recipe.
This pumpkin recipe makes two small bread loaves. So, I suggest that
you make one with jalapeño and one without. Either way, you will love this pumpkin bread recipe.
Pumpkin Bread Recipe
Ingredients:
3 cups Sugar
4 eggs
2 cups pumpkin
1 cup oil
3 1/3 cup flour
2 tsp Baking Soda
2 tsp Baking Powder
1 1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/8 tsp mace
1/8 tsp allspice
1/4 tsp ginger
1 cup nuts, choppped (optional)
1/4 cup jalapeño, chopped (optional)
1/3 cup water
Directions:
- Combine sugar, eggs, pumpkin, and oil, and mix well.
Combine in a separate bowl the other dry ingredients,
mix together, then add slowly to the first group. Be
sure everything is mixed well (I have found my mixer
doesn't do a very good job, and I usually wind up
mixing it a little by hand). Add chopped nuts if you
like (I don't care for them myself), or choppped jalapeño.
I wouldn't try both in the same loaf.
- Grease and Flour 2 loaf pans (do this well or the
loaves will stick to the pans). Bake at 350º
for 1 to 1 1/4 hours.
Slice to desired thickness after completely cool. This bread is great served with any
Thanksgiving recipe
. During the cool fall and winter months it also goes great with your favorite soups and stews. But, I often enjoy this pumpkin recipe as a warm afternoon snack! Enjoy.
If you liked these, but didn't quite see the pumpkin recipe you are looking for here, check our other pumpkin recipe page. There you'll find a delicious
pumpkin cookie recipe
, along with a spiced pumpkin pie and a swirled pumpkin cheesecake recipe!
If you enoyed either pumpkin recipe you found here, you'll love our free newsletter. Filled with all things hot and spicy and delivered at least once a month to your inbox, you can't beat it. Subscribe now!
If you enjoyed my pumpkin recipe...vist Chile Pepper Sauces Homepage for more easy recipes.
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