Fall brings with it falling leaves, falling temperatures, and all things pumpkin. Pumpkin festivals, pumpkin picking, pumpkin carving, and pumpkin flavored everything from coffee to beer and all things in between. Here are a few recipes to add some flavor (pumpkin, of course) to your next camping adventure.
Pumpkin and Apple Soup (Serves 4)
Recipe from campingroadtrip.com
2 tablespoons butter
2 tablespoons olive oil
2 medium onions, diced
Meat of one pumpkin or butternut squash, seeded and cut into 1-inch pieces
4 apples, peeled and cut into 1-inch pieces
1 quart of chicken stock
1 sprig rosemary
Salt and pepper to taste
In a Dutch oven, heat the butter and olive oil until the butter has melted. Add the onion and sauté for five minutes. Add the squash and apples and cook until they start to sweat, about 15 minutes. Pour in the chicken stock, covering squash and apple pieces. Stir in the rosemary. Cover the Dutch oven and let simmer for 20 minutes or until squash pieces are tender and break easily with fork. Mash the squash and apple pieces until the soup has the thickness and texture you want. Season to taste. Ladle into bowls. Add a spoonful of sour cream into each bowl and serve with warmed, toasted bread.
Recipe from trishadishes.com
Tip: Make the pumpkin spread ahead of time and enjoy this fall twist on the traditional s’more.
3 tablespoons pumpkin puree (canned or fresh)
3 tablespoons cream cheese
2 tablespoons brown sugar
¼ teaspoon cinnamon
1/8 teaspoon allspice
White chocolate chips
Put pumpkin and cream cheese into a microwaveable bowl and microwave for 20 seconds to warm and soften. Add brown sugar, cinnamon, and allspice to the pumpkin cream cheese mix.
When you’re ready to toast the marshmallows, spread the pumpkin spread onto the graham cracker. Sprinkle white chocolate chips over the spread. Toast marshmallow and place on top of chips. Top with graham cracker. Squeeze and enjoy!
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