Pumpkin Spice All The Things!

Are you a pumpkin and pumpkin spice fan obsessed with its flavor? Do you want to try Sweet pumpkin spice, savory pumpkin spice, and everything in between?

Pumpkin lovers, rejoice. We're sharing some unusual and usual pumpkin recipes for you to experiment with this fall to get your pumpkin on!

Spicy Pumpkin Chili

Pumpkin in chili? It's tastier than you think!

Ingredients:

• 1 lb of ground beef, turkey, or chicken
• ½ tsp crushed red pepper flakes, or to taste
• 1 tsp minced garlic
• ½ of a large onion, chopped
• One green bell pepper, chopped
• One red bell pepper, chopped
• One 15 oz can of kidney beans, rinsed and drained
• One 15 oz can of black beans, drained and rinsed
• One 15 oz can of Great Northern beans, drained and rinsed
• One 4 oz can of tomato sauce with garlic and onions
• Two 14.5 cans of petite diced tomatoes
• One 14.5 oz can of fire-roasted tomatoes, diced
• Two tsp of pumpkin puree
• Two tsp of chili powder
• Two tsp pumpkin pie spice
• One tsp ground cumin
• One tsp of salt, or to taste

How to Make:

1. Using a large skillet, heat over medium-high. Add the ground protein of choice and crumble while cooking until it is no longer pink, for about 5 minutes. Stir in the red pepper flakes, garlic, and onion, and continue cooking until the meat is browned and the onion is soft and translucent. Add the green and red bell peppers and cook for 5 minutes.
2. While cooking ground meat, combine kidney beans, black beans, Great Northern beans, tomato sauce, garlic and onions, petite diced tomatoes, fire-roasted tomatoes, and pumpkin puree in a large slow cooker. Season it with pumpkin pie spice, chili powder, cumin, and salt. When the meat is browned and ready, stir in the ground meat mixture, cook on low for 1 to 2 hours, and serve!

Pumpkin Spice Pancakes

You don't have to wait for the first leaves to change color for these pancakes, as they are perfect for any morning, especially if you adore pumpkin spice!

Ingredients:

• One and ½ cups of milk
• One cup of pumpkin puree, homemade or canned
• One large egg
• Two tbsp vegetable oil
• Two tbsp vinegar
• Two cups of all-purpose flour
• Three tbsp brown sugar
• Two tsp baking powder
• One tsp ground allspice
• One tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• Cooking spray

How to make:

1. Stir milk, pumpkin, egg, oil, and vinegar in a small mixing bowl until thoroughly combined.
2. Whisk flour, brown sugar, baking soda, allspice, cinnamon, ginger, and salt in a large mixing bowl. Add the pumpkin mixture while whisking until it is just combined.
3. Spray a griddle or a frying pan with cooking spray and heat over medium-high.
4. Pour 3-5 tablespoons of batter into each pancake; use a spoon to spread the batter out if needed.
5. Cook until bubbles form, roughly 2 minutes, then flip
6. Cook for another 2 minutes, and repeat this with the remaining batter until the pancakes are done. Serve immediately and enjoy!

Creamy and Delicious Roasted Pumpkin Soup

Hearty and creamy, thanks to coconut milk or heavy cream and pumpkin, this flavorful soup tastes like the perfect autumn in every bite.

Ingredients:

• Four tbsps olive oil, divided
• Two 4lb sugar pie pumpkin
• One large onion, chopped
• Four large or six medium garlic cloves, pressed or minced finely
• ½ tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1/8 tsp cloves
• Optional: If you like spice, a dash of cayenne pepper
• Freshly ground black pepper, to taste
• Four cups vegetable broth
• ½ cup of full-fat coconut milk or heavy cream
• Two tbsps maple syrup of honey
• ¼ cup pepitas (green pumpkin seeds) for garnish.

How to Make:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper for ease of cleanup. Carefully halve the pumpkin, then scoop out the seeds. (You can save them and roast them later if you like.)
2. Slice each pumpkin half in half to make quarters. Brush or rub one tablespoon of oil all over the pumpkin pieces and place them, cut-side down, onto the baking sheet, then put them in the oven. Roast for approximately 35 minutes or until the pumpkin can easily be pierced with a fork. Set aside.
3. Add the remaining three tablespoons of oil on medium heat in a Dutch oven or a heavy-bottomed stovetop pan. Once the oil shimmers, add onion, salt and garlic. Cook, stirring occasionally, for roughly eight minutes. While cooking onions and garlic, peel the skin from the pumpkins and discard.
4. Add the roasted, peeled pumpkin, cinnamon, nutmeg, cloves, cayenne pepper (optional), and freshly ground black pepper to the Dutch oven. Use your spoon to break the pumpkin up, then pour in the vegetable broth. Bring the mixture to a boil, reduce the heat, and simmer on the stovetop for roughly 15 more minutes.
5. While the soup is cooking, you can roast the pepitas in a skillet over medium-low heat, stirring frequently until golden and fragrant, and transfer them to a bowl to cool.
6. Once the pumpkin soup mixture is done cooking, stir in coconut milk, heavy cream, maple syrup, or honey, remove from heat, and let it cool slightly. Using an immersion blender or your stand blender, work in batches to blend the soup until it's creamy and smooth, transfer to a bowl, garnish with toasted pepitas, and serve!
7. For all the pumpkin spice fans out there, we hope you'll enjoy experimenting and trying out these tasty dishes! When it comes to culinary adventures, inspiration, and the freshest ingredients delivered to your door, count on us at Wholey's!