5 Pumpkin Recipes YOU have to try today

Despite popular opinion, pumpkin is not exclusively reserved for pumpkin spiced lattes when fall rolls around. And although we’re the first to grab a hot drink and head to the deck of one of our cozy Smoky Mountain cabins, there are plenty of other ways to make the most of this seasonal ingredient.

Of course, you can always try some great seasonal dishes at the restaurants downtown, but if you want to take advantage of your cabin’s full kitchen, check out a few great pumpkin recipes we’ve found online. Spend some quality time with family and friends with 5 pumpkin recipes you have to try today!

Harvest Pumpkin Soup | www.countryliving.com
Warm up with this rich and hearty soup that’s easy to make and simple enough to duplicate for a large group.

Makes 8 servings
Ingredients

2 tablespoons unsalted butter

1 large potato

1 large onion

4 ½ cups chicken broth

1 can pure pumpkin

Salt

Freshly ground pepper

¼ teaspoon ground nutmeg

½ pint heavy cream

Directions
In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
Stir in pumpkin. Using an immersion blender, puree mixture until smooth. (or mix in batches and return to pot). Stir in ½ teaspoon salt, 1/8 teaspoon pepper, and nutmeg.
Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.

Pumpkin-Ginger Waffles | www.countryliving.com
Breakfast foods are a favorite in the Smokies, and you can find pancakes and waffles around every corner. But if you want to whip up some of your own (and stay in your PJs in the cabin), try these waffles with a taste of the season.

Makes 5 servings
Ingredients

1¼ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 teaspoons ground ginger

½ teaspoon cinnamon

¼ cup finely chopped crystallized ginger

2 large eggs

¾ cup Buttermilk

½ cup canned pumpkin puree

½ cup sugar

¾ teaspoons vanilla extract

3 tablespoons unsalted butter

Directions
Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.
Heat a waffle iron and make waffles, using about ½ cup batter per each one. Keep warm in 200-degree F oven, if desired.

Sweet and Salty Pumpkin Seeds | www.realsimple.com
The perfect crunchy snack for afternoons watching movies or playing games in the cabin, these pumpkin seeds are easy and great for kids and adults.

Makes 8 servings
Ingredients

2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry

2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

Directions
Heat oven to 300 degrees F. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
Increase oven temperature to 350 degrees F. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.

Pumpkin Gingerbread | www.allrecipes.com
Cozy up in the cabin with this warm, fresh-from-the-oven pumpkin gingerbread that’s the perfect snack or addition to a family holiday meal in the cabin.

Makes 24 servings
Ingredients

3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

1 (15 ounce) can pumpkin puree

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons salt

½ teaspoon baking powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5-inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove.
In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Quick Pumpkin Spice Latte | www.allrecipes.comOkay, so we said that pumpkin isn’t just good for pumpkin spice latte, but we do still love them! Try this quick and easy recipe for a hot drink without even leaving the cabin. Grab a mug and head out onto the deck for a perfectly relaxing night overlooking the mountains.

Makes 1 serving
Ingredients

1 cup milk, divided

1 tablespoon white sugar, or more to taste

1 tablespoon pumpkin puree

1 teaspoon pumpkin pie spice

½ teaspoon vanilla extract

¼ cup brewed espresso

Directions
Whisk ½ cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining ½ cup milk.
Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.

---