Pumpkin Spice Lovers Unite!

As fall kicks off, gourmands have plenty to look forward to--apple harvest, Thanksgiving dinner, holiday baking and the beloved return of pumpkin spice. Shelves of local grocery stories are already lined with pumpkin spice offerings, including Frosted Mini-Wheats, Dannon Pumpkin Pie Greek yogurt, Shock Top Pumpkin Wheat Ale and Trader Joe's shopper favorite, Pumpkin Joe-Joes. 

But if pre-made autumnal delights aren't your thing, check out these easy, fast homemade recipes featuring the it-flavor of the season. 

Pumpkin Curry Soup with Toasted Pepitas 

Pepitas:
1/4 tsp cayenne
1/2 tsp sugar
1/4 tsp smoked salt
2 tsp butter
1/2 cup raw pumpkin seeds

Stir together cayenne, sugar and salt. Melt butter over medium heat. When the butter is sizzling, add the pumpkin seeds and cook,
stirring, for about 3 minutes. Sprinkle in spice mixture and continue to cook until seeds are toasted, about 2-3 more minutes. Remove to a bowl and let cool. These are a great snack by themselves, but add a nice little crunch to the soup. You can make ahead and store in an air tight container for 3-5 days. 

Soup:
2 tbsp butter
1 small sweet onion, finely chopped
2 medium apples, peeled, cored, finely chopped (about 2 1/2 cups)
2 tbsp minced fresh ginger
2 tbsp all-purpose flour
1 tsp cumin
1 tsp brown sugar
2 tbsp curry powder
1/4 tsp chili powder (or omit for a milder version)
3 cups broth (your favorite, we like it with vegetable broth)
2 15-oz. cans pumpkin
1 13 oz can light unsweetened coconut milk
Salt and pepper to taste
Plain yogurt or sour cream for serving, optional

-Melt butter in a large pot over medium heat. Add onion, apples and ginger and sauté until tender, about 8 minutes. Sprinkle flour, cumin, curry and chili powders over onion mixture and stir for 1 minute.
-Gradually whisk in cups of broth, stirring occasionally, until mixture begins to thicken, around 6 minutes. Whisk in pumpkin and coconut milk, both at room temperature. Bring to a low boil and cook for 5 minutes, stirring often and scraping the bottom of the pot. Add salt and pepper, and more chili powder for spice if desired. Reduce heat and simmer for 10 minutes. Remove from heat and let cool for 2-3 minutes, stirring occasionally.
-Blend the soup until smooth, using either an immersion blender or mounted blender. 
-Sprinkle with pepitas and sour cream/yogurt, if desired. 
Tip: make an extra batch and freeze for a quick dinner.

Mini-Pumpkin Apple Crisp 

1/2 apple, peeled and finely chopped (Honeycrisp are a favorite, but any will do)
2 tsp lemon juice
1 tbsp flour
1 tbsp brown sugar
Pinch of cinnamon, nutmeg, allspice and salt 
2 tbsp oats 
2 tbsp chopped walnuts or pecans
-Mix ingredients and fill in hollowed out mini-pumpkin 
-Dot with butter 
-Bake at 350 degrees for 25-30 minutes, or until the pumpkin is soft
Tip: Serve warm with vanilla ice cream