Favorite Fall Pumpkin Recipes

It’s the time of year when pumpkin makes anything taste great!  Here are my family’s recipes for pumpkin bread and pumpkin soup.  They are a big hit each fall with family and friends.

Pumpkin Bread


3 1/3 cups flour
1 tsp salt
½ tsp baking powder
2 tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
just under ½ cup canola oil
2 cups sugar
3 whole eggs + 2 egg whites
2 cups canned pumpkin
2/3 cup water
1 cup chopped walnuts


Sift flour, salt, baking powder, baking soda, and spices.

Using an electric mixer, cream oil and sugar.  Add eggs and mix well.  Add pumpkin and water and briefly blend to incorporate.  Gradually add dry ingredients to mixture.  Fold in nuts.

Bake in greased and floured loaf pans at 350 degrees for 70 minutes.  Test with a toothpick or cake tester to determine doneness.

This recipe makes two loaves.

Pumpkin Soup


2 tbsp. butter or cooking oil
1 onion, finely diced
2 stalks celery, finely diced
1 carrot, sliced
2 tbsp. flour
1 cup pureed pumpkin (canned)
3 cups chicken broth
1/8 tsp. white pepper
pinch of sugar


Melt butter in soup pot and sauté onions until golden brown.  Add celery and carrots and cook for one minute.  Remove from flame and blend in flour well.

Add pumpkin, broth and seasonings, stirring well to combine.   Return to flame and bring to a boil, uncovered.   Cover and simmer for 30 minutes.

Cool and puree in a blender.  Reheat on stove or in microwave to serve.

Serves six.