Another Pumpkin recipe!!!

Recipe from Chocolate Covered Katie's blog! Check her out!!

Pumpkin Bread in a Bowl
(can be gluten-free)
Inspired by this awesomeness.

• 1/3 c canned pumpkin (or cooked pumpkin)
• 3/4 c nondairy milk
• 1 cup flake cereal (I like spelt flakes, but bran, corn, etc will work. Some people have even used oatmeal!)
• 1/4 to 1/2 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp salt
• sweetener (such as stevia, sugar, or even maple syrup)
• optional: chocolate chips, pecans

Blend all ingredients together. The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick! I usually make it before I run, and it’s the consistency of thick pudding by the time I return.
Click to see the Nutritional Information.
If you’re using the optional pecans or chocolate chips, you can either blend them right in or sprinkle them on top after serving.

I haven't tryed this but Oh it looks YUMMY!!

Enjoy!

Be Blessed & Healthy!!

Pumpkin Black Bean Soup

1TB oil

1TB butter (I just use the oil, it’s enough)

1 medium onion, finely chopped

1 can (14.5oz) chicken or vege broth

1 can (14.5oz) diced tomatoes in juice

1 can (14.5oz) black beans drained & rinsed

1 can (14.5oz) pumpkin puree

½ cup heavy cream (I use soy or almond milk)

1-1/2 tsp curry powder

1 tsp ground cumin

3 pinches cayenne pepper (1/4tsp)

Coarse salt to taste

Heat deep pot over medium heat. Add oil, butter, when butter melts add onion & sauté 5 minutes until tender. Add broth, tomatoes, black beans & pumpkin. Bring to a boil, reduce heat to low & stir in cream, curry & cumin, cayenne & salt. Simmer 5 minutes & enjoy!!

I make my own corn tortilla chips & they taste VERY yummy with this!