1 can (14 1/2 fluid ounces) chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (15 ounces) Pumpkin
1 can (12 fluid ounces)Evaporated Milk
1/8 teaspoon ground cinnamon
Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Put mixture into a food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm. (I think a dollop of sour cream would be nice as garnish-I had riccotta, so I went with that and it was good!)
Then, I was feeling the pumpkin, so I decided to make these. My son wanted Pumpkin bread but these cookies are like cake or bread-soft and sweet!!
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup canned Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
Combine 2 cups sifted confectioner's sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. ( I made much less! I used about a 1/4 cup c sugar and a liitle milk, etc. and had enough for a thin glaze).
They are really soft -like little cakes!