Indian Pudding Recipe

Pumpkin Indian Pudding

The Pilgrims did not serve dessert separately. They put the dessert type dishes out with the rest of the food. Today, Indian Pudding is frequently served with ice cream on the side. My recipe here is a twist, I've added pumpkin to the recipe.



Ingredients:

• 1 quart plus 1 cup milk
• 1/2 cup Indian meal (aka cornmeal)
• 1/2 cup molasses
• 1/2 cup canned pumpkin
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 tablespoon butter
• *Ice cream

Instructions:

Combine the cornmeal with 1/2 cup cold milk and add this to the hot milk stirring very well! In a baking dish blend together molasses, pumpkin, sugar, eggs, salt, spices, butter and remaining 1/2 cup of milk. Bring a quart of milk to its boiling point but do not go into rapid boil. Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F. Serve while hot and with ice cream on the side.

Spiced Pumpkin Soup

If you love pumpkin pie, then you will love spiced pumpkin soup. It's a perfect starter for Thanksgiving or Christmas meals. I especially love serving this as a Thanksgiving soup appetizer.

Easy to make and fun to eat, your friends and family will love it.



What you'll need:

• 4 Tbsp. of butter (unsalted)
• 2 medium yellow onions (chopped)
• 2 tsp. of garlic (minced)
• 1/8 to 1/4 tsp. of crushed red pepper
• 2 tsp. of curry powder
• 1/2 tsp. of ground coriander
• Pinch ground cayenne pepper (optional)
• 3 15-oz. cans of pumpkin or...*
• 5 cups of chicken broth
• 2 cups of milk
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• Roasted pumpkin seeds

What to do:
1. Melt the butter in a 4-quart saucepan over medium-high heat. Add the onions and garlic. Cook, stirring often, until softened, for about 4 minutes. Add the spices and stir for a minute more.

2. Add pumpkin and 5 cups of chicken broth, blending well. Bring the mixture to a boil and reduce heat. Simmer for 10 to 15 minutes.

3. Transfer the soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return the soup to saucepan.

4. With the soup on low heat, add the brown sugar and mix. Next, slowly add the milk while stirring. Add the cream and adjust the seasonings to taste. If it tastes a little too spicy, simply add more cream to cool it down. You can also add a teaspoon of salt if you think it needs it.

Serve in festive soup bowls and sprinkle the top of each with toasted pumpkin seeds.

This recipe for Spiced Pumpkin Soup serves 8.