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#247 – Chunky Sweet Potato Soup and Pumpkin Cream Cheese Swirl Muffins

Consolidated Cooking Crave on Consolidated Channel 18

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.

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