Forgotten Leftovers: Cans of Pumpkin

Pumpkin Bread with Pecans

You may have had good intentions of making pie, pudding or cheesecake; but come Cyber Monday, you’re left with unopened cans of pumpkin that may be destined to gather dust until next year. (I still remember that jumbo can of Libby’s that took up residence in our cupboard until being donated to the church pantry sometime in July). First off, feel good about what’s inside those cans: high fiber, low calorie, vitamin A-packed vegetable puree that is pre-cooked and recipe-ready. I’m including a sweet and a savory recipe below. All you need are two 15 ounce cans of pumpkin–or one of those jumbo cans of Libby’s.

The pumpkin bread recipe comes from my sister, Kristi, who bakes it every year during the holidays. Chopped pecans or walnuts added to the top before baking toast perfectly by the time the bread is done.

The Pumpkin and Yellow Pepper Soup comes from Cooking Light magazine and I prepared it for clients several times last fall.  The addition of smoked paprika gives it some heat, turning out an earthy, spicy and sweet concoction. One cup of this soup is only 88 calories, so you can feel just fine about indulging in some pumpkin bread for dessert.

Quick & Easy Pumpkin Bread

• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 1 cup canola or safflower oil
• 3 eggs
• 1 can pumpkin
• 3 cups flour
• 3 tsp pumpkin pie spice (or combo of cinnamon, ginger, nutmeg, allspice, cloves)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp baking powder
• 1/4 cup coarsely chopped pecans or walnuts (optional)
  

1. Butter and flour two loaf pans. Preheat over to 350 degrees.
2. Beat sugars and oil in a large bowl. Mix in eggs and pumpkin; set aside.
3. Sift flour, spices, salt, baking powder and baking soda into a medium bowl. Stir into the pumpkin mix.
4. Divide the batter between the loaf pans; sprinkle with nuts, if using. Bake about an hour, checking for doneness at 50 minutes.

Pumpkin and Yellow Pepper Soup with Smoked Paprika

• 1 Tbsp olive oil
• 3 1/2 cups chopped yellow bell pepper (about 2 large)
• 1 1/2 cups chopped carrot (about 2 medium)
• 1 cup chopped onion (1 medium)
• 1/2 tsp Spanish smoked paprika
• 2 garlic cloves, chopped
• 5 cups fat free, low-sodium chicken broth
• 1/4 tsp freshly ground black pepper
• 1 (15 oz) can canned pumpkin puree
• 2 Tbsp fresh lemon juice
• 2 Tbsp unsalted toasted pumpkin seeds
• 1 Tbsp chopped parsley

1. Heat oil in a 4-6 qt heavy pot. Add bell pepper, carrot and onion; cook 10 minutes or until tender. Add paprika and garlic; saute 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover and simmer 20 minutes.
2. Using an immersion blender, blend the vegetables and broth until smooth. Stir in remaining 2 cups of broth and the canned pumpkin. Cook over low heat for 10 minutes, stirring frequently. Remove from heat & stir in lemon juice. Makes seven (1 cup) servings. Garnish each bowl with some pumpkin seeds and parsley.