Pumpkin Pancakes with Cream Cheese Syrup
Autumn is harvest season, and nothing says fall quite like the pumpkin. This colorful fruit (yes, it’s a fruit!) isn’t just for jack-o’-lanterns and spiced lattes—it’s also the perfect addition to pancakes. Whip up a batch of these delicious pumpkin pancakes, given a tropical twist with a drizzle of coconut cream cheese syrup, courtesy of our friends at the Treasures & Travels lifestyle blog.
Ingredients (serves 4)
- 1 package Bob’s Red Mill buttermilk pancake mix
- 1 egg
- 1 tbsp. oil
- ¾ cup milk
- ½ cup canned pumpkin or fresh pumpkin puree
- 1 tsp. cinnamon
- ½ cup cream cheese
- 1 cup coconut milk
Combine pancake mix, egg, oil, and milk. Mix until blended, then add pumpkin and cinnamon. Cook on preheated griddle at medium heat, flipping the pancakes when edges begin to brown and bubbles form in center. To make cream cheese syrup, combine cream cheese and coconut milk and mix well with a hand mixer. Drizzle over pancakes and sprinkle extra cinnamon on top for garnish.
Creamy Pumpkin and Mushroom Soup
For a dish rich in fall flavors, stir up a pot of this sweet and savory pumpkin soup, chock-full of mushrooms and nuts.
- 1 can unsweetened pumpkin puree
- 1 can coconut milk
- 1 cup crimini mushrooms, sliced
- 2 tbsp. olive oil
- 1 tbsp. crushed garlic
- 3 tbsp. liquid amino acids
- 1/4 cup pecans and/or pine nuts
- Pumpkin seed oil (or argon oil)
- Salt and pepper
Heat a pot over medium-high heat. Add the pumpkin puree and coconut milk to the pot, and stir. Once the two ingredients are well incorporated, reduce the heat to low and add the garlic and amino acids. Let this sit, stirring occasionally. Meanwhile, heat a pan over high heat. Once hot, add the olive oil and mushroom slices and season with salt and pepper. Sauté the mushrooms until they are almost completely tender. Add the mushrooms to the soup pot, and stir them in. Let soup sit on low heat for another 5-10 minutes. Meanwhile, dry roast your nuts of choice by heating a non-oiled skillet over high heat. Then add the nuts and sauté for 3-5 minutes, stirring constantly. Once the soup is hot and the flavors are fully incorporated, pour into bowls (or hollowed-out pumpkins!), top with toasted nuts, salt and pepper, and a drizzle of pumpkin seed oil.
Harvest Pear Salad
Sweet and savory with an added crunch, this healthy, hearty salad makes a perfect accompaniment to an autumn feast.
- Mixed greens
- Corn (sliced off cooked cobs)
- Roasted butternut squash
- Fresh pear
- Goat cheese
- Candied walnuts
- Olive oil
- Apple cider vinegar
- Maple syrup
- Salt and pepper
Combine all ingredients, drizzle with dressing, toss, and serve.
Continue to page 2 for more harvest-themed recipes, including a cheesy garlic and herb sourdough bread and a creamy coconut carrot soup.
Cheesy Garlic & Herb Sourdough Bread
Pull-apart bread loaves have become all the rage, and this recipe doesn’t disappoint. Stuffed with butter, cheese, and herbs, this loaf pairs perfectly with a hot bowl of soup.
- 1 loaf of crusty sourdough or artisan bread
- 1/4 cup melted unsalted butter
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1 tbsp. fresh parsley, chopped
- 2 tsp. fresh rosemary, minced
- 2 tsp. fresh thyme, minced
- 3/4 cup shredded Mozzarella cheese
Preheat oven to 350°F. Combine melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl. With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 tsp. of butter and a pinch of the shredded cheese. Wrap the entire loaf in foil and place on a rimmed baking sheet. Bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately.
Coconut Carrot Soup
Looking for the perfect autumn soup to pair with your pull-apart bread? Try this recipe for a creamy coconut soup (and feel free to substitute butternut squash or yams if you don’t have any carrots on hand).
- 1 medium yellow onion
- 3-4 garlic cloves, minced
- Olive oil or coconut oil
- 2 lbs. carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- 1 can coconut milk
- 1 tbsp. fresh rosemary
- 1 tsp. curry powder
- 1 tsp. cardamom
- 1 pinch cinnamon
- Salt and pepper to taste
Over medium heat, warm the oil and sauté the garlic and onion for about 5 minutes. Carefully add the chicken stock, carrots, rosemary, and curry powder and cook, covered, on high until the vegetables are tender. Remove from heat and add coconut milk, cinnamon, and salt and pepper to taste. Purée with an immersion blender, or in a blender. Serve with fresh cilantro or rosemary.
Recipes and photos courtesy of Treasures & Travels lifestyle blog.