Friday, September 12, 2008

Spicy Pumpkin Soup


2 Tbsp. Vegetable Oil
1 Large Onion-chopped
2 Tbsp. Fresh Ginger-minced
1 Small Jalapeno Chili-seeded and finely chopped
3 Garlic Cloves-minced
1 Tsp. Lime Zest
1-15 oz Can Pumpkin Puree
1-13.5 oz Can Light Coconut Milk-shaken
4 Cups Canned Low-Sodium Chicken Broth

In a pan, warm oil over medium-low heat. Saute' onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeno and garlic; cook for 3 minutes, stirring often. Stir in lime zest, pumpkin, coconut milk and broth. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season with salt. Remove from heat, let cool slightly, then puree in blender. Serve hot.

Chocolate Glazed Pumpkin Cake

4 Large Eggs- room temperature
2 Cups Sugar
1 Cup Vegetable Oil
2 Cups All-Purpose Flour
2 Tsp. Baking Soda
1 Tbsp. Pumpkin Pie Spice
1/2 Tsp. Salt
2 Cups Canned Pumpkin Puree
1 Cup Chocolate Chips
1 Tbsp. Light Corn Syrup
1 Cup Heavy Cream

(Cake) Preheat oven to 350 degrees. Grease and flour a 9-inch Bundt cake pan. Set aside. Beat eggs and sugar until blended. Beat in oil. Sift flour, baking soda, pumpkin pie spice and salt into egg mixture. Fold in dry ingredients and pumpkin puree. Pour batter into pan and bake until a skewer inserted into center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.
(Glaze) Place chocolate and corn syrup in a heatproof bowl. In a pan, warm cream over medium heat until it simmers. Pour cream over chocolate, let stand one minute, then whisk until smooth. Let cool to room temperature. Place cake on rack over a baking sheet. Drizzle glaze over cake. Let sit until set.