This is a recipe from Smitten Kitchen. It didn’t use a ton of pumpkin, but as waffles go, the recipe incorporated quite a lot of real food. This is the local flour I buy most often.
I think it works well as whole wheat pastry flour.
Let’s be honest, waffles can be a hassle due to the various bowls for wet ingredients, dry ingredients, and then the egg white whipping. I’m really not trying to show off here, but I’m just going to say that having two mixing bowls for your Kitchen Aid mixer is slick. This 220 voltage model I bought to bring to Tunisia just came with two bowls or I would never have made that choice. For this sort of preparation and for double batches that would overwhelm one bowl, it’s so convenient.
Now, we have about 10 individually frozen waffles in the freezer.
This recipe is the winner of the most pumpkin use award. The base recipe is my Homecoming Muffins, simply substituting pumpkin for the grated vegetables. I intentionally underbaked them because I wanted them to be custardy, almost like bread pudding. It worked. We have a dozen muffins and two small loaves of bread in the freezer.
Black Bean Pumpkin Soup
This is also from Smitten Kitchen. Hey, she’s been in my shoes. The recipe actually called for over 4 cups of puree and I only had three. Good problem. I didn’t have any black beans, but I had a little package of tiny beans/peas I bought last spring in Umbria. I don’t know what they all are, but some of them are black eyed peas. They have such an earthy flavor. They actually kind of taste like dirt, but most people don’t think that is a nice taste so I’ll stick with earthy. I had to cook them before I could assemble the soup.
And there it is. 2 quarts of soup in the freezer. Turns out I misread the soup recipe and it was 4 1/2 cups of beans it called for and only 1 1/2 cups of pumpkin so at the end of the day, I still had 1 1/2 cups of puree left. But I’ve got some nice items in my frozen pantry and I can sleep well tonight knowing I gave it my best shot.