Pumpkin Cornbread

1 cup Flour
1 Tablespoon Baking Powder
1 teaspoon Kosher Salt
½ teaspoons Ground Cinnamon
¼ teaspoons Ground Nutmeg
½ cups Brown Sugar
1 cup Cornmeal
2 whole Eggs
1 cup Pumpkin Puree
¼ cups Olive Oil
1 Tablespoon Molasses

Preheat the oven to 400 degrees F and grease an 8×8″ baking dish.

In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm (with honey-butter!).

(Source: www.tastykitchen.com)

Pumpkin Soup with Chili Cran-Apple Relish

I haven't contributed in a while because I haven't had anything that was devastatingly good. Things have changed. This is the PERFECT fall dinner. We just added some buttermilk biscuits and WHAM! NOTE: I made this with fresh pumpkin, NOT canned pumpkin. Mine was a little runnier than I'd have preferred. That can be fixed by adding more flour at that stage. However, I think if you use canned pumpkin, you'll probably be fine. I also substituted 1 of the cups of cream for greek yogurt so it'd have more protein in it.

Pumpkin Soup with Chili Cran-Apple Relish

Recipe courtesy Rachael Ray

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan

• 2 tablespoons butter

• 1 fresh bay leaf

• 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

• 1 medium yellow onion, finely chopped

• Salt and pepper

• 3 tablespoons all-purpose flour

• 2 teaspoons poultry seasoning or 2 teaspoons ground thyme

• 2 teaspoons hot sauce, or to taste

• 6 cups chicken stock

• 1 (28-ounce) can cooked pumpkin puree

• 2 cups heavy cream

• 1/2 teaspoon freshly grated nutmeg

•

Relish:

• 1 crisp apple, such as McIntosh or Granny Smith, finely chopped

• 1/4 red onion, finely chopped

• 2 tablespoons lemon juice

• 1/2 cup dried sweetened cranberries, chopped

• 1 teaspoon chili powder

• 2 teaspoons honey

• 1/2 teaspoon ground cinnamon

Directions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

This recipe is from Rachel Ray, found here: http://www.foodnetwork.com/recipes/rachael-ray/pumpkin-soup-with-chili-cran-apple-relish-recipe/index.html