Tag Archives: holiday

Vegan Pumpkin Soup Recipe

vegetarian pumpkin soup
It’s October, and that means my pumpkin obsession is at it’s height. I love pumpkin so much that I think it deserves a party. No, really! Today, food bloggers across the web are throwing a virtual pumpkin party by sharing their favorite pumpkin recipes. I’m bringing this easy vegan pumpkin soup to the party, and can’t wait to check out everyone’s recipes. Thanks to Sara and Aimee for organizing the event. Check out the full list of virtual pumpkin party recipes on their blogs.

vegetarian pumpkin soup

Many pumpkin soup recipes taste very, very sweet. I’ve taken a more savory approach with this vegan pumpkin soup. In this recipe, the natural sweetness of fresh pumpkin is accented with red apple, onion and ras el hanout Moroccan seasoning. Ras el hanout is a seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric. (You can purchase it or make your own ras el hanout.) The soup is finished with coconut milk to add richness and contribute to the velvety texture.

Vegan Fresh Pumpkin Soup Recipe
1 tablespoon olive oil or coconut oil
1 cup chopped white or yellow onion
2 cloves garlic, halved
1 medium red apple, peeled, cored and cut into chunks
2 1/2 cups fresh pumpkin puree
4 cups water
3 teaspoons ras el hanout Moroccan seasoning
1 1/2 teaspoons fine sea salt
Dash cayenne pepper
1 cup canned unsweetened coconut milk

In a large pot, heat oil over medium heat. Add onion, garlic and apple; cook and stir 5 minutes. Add pumpkin puree, water, ras el hanout, salt and cayenne pepper. Bring to boiling, reduce heat. Simmer, uncovered, 20 to 25 minutes until apple chunks are very tender and soup has reduced. Cool, uncovered, at least 30 minutes until cool enough to blend.

Use blender to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium heat until hot, stirring frequently. Season to taste with additional salt, if needed.

Makes about 7 cups soup

-This simple pumpkin soup starts with fresh roasted pumpkin. Be sure to use a sugar or pie pumpkin. (Carving pumpkins are meant for, you know, carving…not soup!) Thankfully, it’s easy to make fresh pumpkin puree.
-Fresh butternut squash puree can be substituted for the pumpkin.

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Holiday Cookie and Treat Recipes

I’m not much for holiday tradition. I don’t sacrifice a tree. Christmas music is as enjoyable to me as nails scraping across a chalkboard. And, any ugly sweater I wear can be attributed to my poor fashion sense rather than a holiday joke. Can I get a bah humbug? Well, my heart is not totally black. I do feel some holiday warmth when it comes to baking. I love mixing up new twists on classics, like gluten free or vegan versions of favorite recipes like peanut butter cookies and chocolate brownies. Here’s to finding sweetness in the season. Happy(ish) Holidays to all!Oat Flour Peanut Butter CookieOat Flour Peanut Butter Cookies

Gluten Free Chocolate Chip CookieGluten Free Chocolate Chip Cookies

GF Ginger CookiesGluten Free Molasses Spice Cookies

Gluten Free Oatmeal Chocolate Chip Cookie Gluten Free Oatmeal Chocolate Chip Cookies

Rolo Candy BarkCaramel Peanut Chocolate Bark

Vegan Chocolate BrowniesVegan Chocolate Brownie Bites (from Eating Clean Recipes)

Vegan Oatmeal Apple Crisp Easy Vegan Apple Crisp

Gluten Free Molasses Spice Cookies Recipe

Molasses Spice Cookie
Yes, the world does need another cookie recipe. We’re talking chewy molasses cookies with spices like ginger, cinnamon and cloves. Made with virgin coconut oil and gluten free oat flour, it’s a good cookie to share. And share I did! I made these Gluten Free Molasses Spice Cookies for The Great Food Blogger Cookie Swap. I baked, packaged and sent a dozen cookies to 3 bloggers across the country. In turn, I was sent 3 boxes of amazing gluten free cookies. The best part? The program is a fundraiser for Cookies for Kids’ Cancer.

Gluten Free Molasses Spice Cookie Recipe
3 cups gluten free oat flour (I used Bob’s Red Mill)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon kosher or fine sea salt
1 cup packed brown sugar
3/4 cup melted virgin coconut oil (liquid)
1/4 cup mild-flavored molasses
1 egg
Granulated sugar

Heat oven to 350 degrees F. Line cookie sheet with parchment paper. In a medium bowl, stir together oat flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.

In a large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Beat in flour mixture, half at a time, until soft dough forms. Cover and refrigerate for 30 to 60 minutes until dough is stiff enough to shape into balls. (If dough becomes too stiff, let stand at room temperature to soften.)

Shape dough by a slightly rounded small cookie scoop or measuring tablespoon into balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 2 inches apart on prepared cookie sheet.

Bake 10 to 12 minutes or until cookies are browned and appear set. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Store, tightly covered, at room temperature.

Makes about 42 cookies

-For gluten free cookies, be sure to use oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-To measure the oat flour, stir to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-The dough is soft and needs to be refrigerated to firm up enough to roll into balls. I like to chill the dough and then portion and roll the balls all at once. I bake 1 sheet of cookies at a time, and pop the cookie dough balls back into the refrigerator between baking batches of cookies.
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.

GF Ginger Cookies
More oat flour cookie recipes
Chocolate Chip Cookies
Peanut Butter Cookies
Oatmeal Chocolate Chip Cookies

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Caramel Peanut Chocolate Bark Recipe (Rolo Bark!)

Caramel Chocolate Bark Candy filled candy? Look close and you’ll see someone put caramel in that chocolate bark. It was me, and I’m not sorry. This recipe is a sugar bomb for sure, but ‘tis the season.

Rolo Chocolate Bark

With only 3 ingredients, it’s super simple to make. Start by cutting some Rolo Caramels in half and spreading them on a parchment paper lined baking sheet. Next, pour melted chocolate chips over the Rolo candies, spreading to make a beautifully irregular pool of caramel-chocolatey goodness. Finish the bark with a sprinkling of salty cocktail peanuts. That’s it. You’ve made a decadent caramel-filled chocolate bark. The toughest part is waiting for the bark to set up. Pop it in the fridge so that it sets up fast, then break the bark into pieces. (Watch out for flying peanuts. It happens.) Eat it. Gift it. Don’t worry about resolutions until the new year.

Caramel Peanut Chocolate Bark
Caramel Peanut Chocolate Bark Recipe (Rolo Bark)
24 chocolate-covered caramel candies (Rolo Caramels)
1 package (12 ounces) semisweet chocolate chips
1/2 cup salted cocktail peanuts, chopped

Line a baking sheet with parchment paper or waxed paper. Unwrap caramel candies and cut in half. Arrange caramel candy halves close together in a single layer on the parchment paper lined baking sheet.

Place chocolate chips in a medium microwave-safe bowl. Microwave on medium (50% power) about 1 1/2 to 2 minutes until the chocolate is nearly melted and can be stirred smooth, stirring every 30 seconds. (Be careful not to scorch chocolate.) Pour melted chocolate evenly over caramel candies; spread gently to evenly distribute chocolate over caramel candies. Immediately sprinkle with peanuts; gently press into chocolate.

Refrigerate for 15 minutes or until chocolate is set. Break chocolate bark into pieces.

Makes about 24 pieces

Tip: Gently but firmly wrapping the baking sheet on the counter after assembling the bark will result in fewer air bubbles in the chocolate.

Rolo Peanut Chocolate Bark

P.S. If you’re looking for less of a sugar bomb and more of a sugar blip, you might like this Chocolate Hazelnut Bark over at Eating Clean Recipes.