A wise woman once said,

“Ask not what your pumpkin can do for you, ask what you can do with your pumpkin!” - Joanna Sutter

So, you are probably wondering what YOU can do with your pumpkin. Good news! I have another pumpkin recipe to share with you.

When I was chatting with my friend Caryn she mentioned her sister, Mary Kay, made an amazing pumpkin hummus appetizer. I was thrilled when she shared this recipe with me, and, after making it myself I know I will love this dip, Caryn, and Mary Kay until the end of vine.

I know some of you are thinking, “Oh great! another pumpkin recipe!” and some (well, at least two of you) are thinking, “Oh great, another pumpkin recipe.”

No matter which side of the patch you’re on, you are going to love…

Pumpkin & Spice Hummus

• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (15 ounce) can pumpkin puree
• 1 garlic clove, chopped
• 2 tablespoons chopped fresh parsley

Place all ingredients, with the exception of the parsley, in a food processor (or your Magic Bullet blender), and process until smooth. Add parsley and pulse until blended.

Spoon hummus into a really cute serving bowl and sprinkle with toasted pumpkin seeds, if desired.

Serve with veggies or Food Should Taste Good chips (the multigrain flavor received a NuVal score of 42). Or, serve with toasted whole wheat pita or tortillas. To toast your pita or tortillas, simply spray them with olive oil baking spray, place on a cookie sheet, and bake under the broiler until crispy. Then, cut with a pizza cutter and serve.

Now, I’m off to get ready for the ball, I have to be home and in bed by midnight or I’ll turn into a…..witch.

Remember this Seinfeld Episode?

I couldn’t help but think about this clip when I was making Pumpkin & Spice Soup just for you.

I found this recipe Elaine, I mean,  Mellissa posted when I was checking out Zesty’s site.  Mellissa calls this recipe Curried Pumpkin & Apple Soup which is entirely appropriate, but when I made it, I forgot the curry because I was in too big of a hurry.

Nevertheless, if you like a healthy, hearty, hot soup (and by hot I mean both temperature and spice)  you just might fall for a medium Pumpkin & Spice Soup:

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp cayenne
• Pinch red pepper flakes
• 3 apples, cored and chopped
• 15-oz can pumpkin puree
• 2 2/3 cups low-sodium chicken broth (I used vegetable broth)
• 2/3 cup water
• 1 tsp cane sugar (I used stevia)

Directions

1. Pour oil into large saucepan and place over medium heat.
2. Add onion, garlic, curry, cumin and cayenne.
3. Saute, stirring often until onion is soft.
4. Stir in apples, pumpkin, broth, water and sugar.

1. Bring to boil, cover and reduce heat to low.
2. Simmer for 25 minutes, stirring occasionally.
3. Puree soup in a food processor or with a hand blender, to achieve desired consistency. I used my Magic Bullet.
4. Just before serving, return to pot on low heat.

This soup is full of flavor and will keep you full, so there’s really no need to serve it with anything else. Therefore, please don’t bother asking for bread or no soup for you.