An easy and creamy pumpkin soup using canned pumpkin
A few years ago and a couple of days before Thanksgiving, we had an incredible urge to bake a pumpkin bread. Off to the grocery store we ran, only to find that many other people had pumpkin craving. No word of a lie, we visited at least 7 grocery stores and came up empty handed. That year we settled on apple cake; hardly a sacrifice, but not the pumpkin bread we were hoping for.
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Our easy pumpkin bread is the ONLY recipe you will ever need!
This easy pumpkin bread is one of those recipes that falls under the category of Our Kouppes, recipes that we (Helen & Billie) have either developed, tweaked or perfected over the years. In other words, our parents have never made pumpkin bread and we’re pretty sure they would be shocked to learn that you can buy pumpkin puree in a can. Any pumpkin they use in recipes is grown by them, grated by them, and turned into lovely Greek recipes like pumpkin pita, and an assortment of squash or pumpkin fritters, like these with cheese, and these without.
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A winter squash pita to rival any pumpkin pie
Fall in Canada brings so much wonder. Leaves change into the most beautiful colours, the air is brisk and fresh, and sweater season makes even the grumpiest of humans appear snuggle-worthy. But sometimes we think that all these wonderful things get usurped by pumpkin spice; we actually think that pumpkin spice might take over the world…and we are intrigued.