hosted by Laverne Diede & Rhonda Fitterer
Chunky Sweet Potato Soup
- 2 Tbsps. olive oil
- 1 medium onion
- 3 cloves garlic
- 1 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika or drop of liquid smoke
- 1/4 tsp. ground cinnamon
- Salt & pepper
- 1 qt. vegetable broth
- 2 lbs. sweet potatoes
- 2 cans black beans, drained
- 2 cups water 1 lime
- 1 avocado
In a 5- to 6-quart sauce pot, heat oil on medium. Add onion and red pepper; cook 5 minutes, stirring. Stir in garlic, cumin, paprika, cinnamon, and 1/2 teaspoon salt. Cook 2 minutes, stirring. Add broth, potatoes, beans, water, and 1/4 teaspoon black pepper. Heat to boiling on high. Reduce heat to medium, simmer 15 minutes. Transfer 3 cusps of soup to blender. Puree until smooth; return to pot. Stir in 1/2 teaspoon of salt. Serve, garnished with avocado and cilantro, with lime.
Pumpkin Cream Cheese Swirl Muffins
- 1 3/4 cup flour
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. cloves
- 1 tsp. baking soda
- 1/2 tsp. salt
- 15 oz. can pumpkin
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 Tbsp. vanilla
Filling:
- 8 oz. cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
- 2 tsp. vanilla
Preheat oven to 375 degrees. Mix pumpkin and sugars. Beat in eggs, oil, vanilla, spices, soda, salt and flour. Mix well. Fill paper-lined muffin pans 3/4 full. Beat all filling ingredients until smooth. Top each muffin with 1 teaspoon filling, swirl filling into batter a little with toothpick. Bake 15-18 minutes until toothpick comes out clean. Store in refrigerator when cooled.
