Pumpkin spice Chocochip squares

And the pumpkin saga continues....the humble ,versatile pumpkin in a new avatar,  super moist pumpkin spice squares studded with chocochips. These squares are baked with white chocolate  and pumpkin pie spice.Pumpkin Pie spice is a blend of powdered cinnamon,nutmeg,cloves and ginger and sometimes all spice(Jamaican Pepper).

 Simple and delicious and the chocolate chips are the wow factor in this recipe.My kids loved the pumpkin part just because of the choco chips and the white chocolate in it takes it to a different level altogether....little sweet pockets against the dense ,spicy cake!

I boiled a huge batch of pumpkins and puréed them in the food processor and froze them in individual small zip locks so that can use them as and when needed.I substituted the butter part with oil to make the cake a little healthier and I prefer it that way.



You require

1C all purpose Flour
2/3 C brown Sugar
1 large Egg
1/2 C refined Oil
1/2 C pumpkin purée
2 tsp Pumpkin pie spice
1/2 tsp baking Soda
1 tsp Vanilla extract
1 C white chocolate ,chopped
1/4 C choco chips
1/2 tsp salt

Method

• Grease a 9 inch square pan and preheat the oven to 180 deg C .
• Whisk together flour,baking soda, spices and salt in a bowl.
• With an electric mixer whisk the egg and then add sugar and whisk till it increases in volume and the sugar is incorporated,approximately for 3-4 mins.
• Now add the oil gradually whisking it simultaneously.
• Add the vanilla extract and pumpkin purée and mix.
• Now with the mixer speed in low mix in the dry ingredients until just combined.
• Fold in the white chocolate chips or chopped chocolate with a spatula into the mix.
• Spread the batter evenly in the prepared pan and bake in the preheated oven for 30-35 mins or till a toothpick inserted comes out with a few moist crumbs.
• Take out from the oven when the cake is hot and spread the 1/4 C chocochips on the cake and press them gently on to the cake .
• Cool and cut into squares.

I am sending those pumpkin Chocochip squares as an entry for Helens Casa Costello event Bake of the week

Spiced Pumpkin and sweet potato soup with toasted Almonds.

Its just raining Pumpkins everywhere in blogosphere.And the pumpkin bug has bit me too...though we Indians don't celebrate the American Thanksgiving .But here it's become kind of cool to celebrate Halloween,better known as the day of Dead.Every hotel and restaurant is throwing a Halloween themed party and even the shops have started stocking up on Halloween gear.

In fact my elder one had a Halloween themed birthday party ....well now everyone is thinking and going global.In the U.S. pumpkins go hand in hand with the fall holidays of thanksgiving and
Halloween.This time I also experimented  with lots of pumpkin recipes from around the world and
every single recipe is a keeper for sure.

From savoury soups to sweet treats the humble pumpkin is so versatile it reaches new heights with these ultimate ,mouthwatering recipes.

My soup is a traditional thanksgiving soup made of pumpkins,sweet potato,carrots and apple.This sweet,vibrant ,orange coloured soup is flavoured with spices and vanilla which goes very well with the creamy texture of potatoes and pumpkins.

3-4 servings
You Require

200 gms Pumpkin Peeled and chopped
1 large sweet potato peeled and chopped
1 large carrot,chopped
1 medium apple,peeled and chopped
1 medium onion, sliced
3-4 pods Garlic,chopped
1/2 tsp cinnamon,powdered
1/2 tsp all spice
1/2 tsp dry ginger powdered
1/2 tsp vanilla extract
4 C vegetable stock
1 tbsp olive oil
15 gms butter
Salt and pepper to taste
Cream and toasted almonds to garnish

Method

• Heat the oil in a heavy bottomed pan.
• Add the sliced onion and garlic and fry till transparent.
• Add the cinnamon,ginger and all spice and fry until fragrant.
• Add the pumpkin,sweet potatoes,carrots and apples,fry for a few minutes and add the vanilla.
• Add the Veg stock and cover and let it cook for 15-20 mins.
• After the veggies are soft and mushy add the salt ,pepper and butter.
• Let it cool for a few minutes and then blitz with a hand blender or whisk it to a silky smooth consistency in a food processor .
• Add more water or stock if you want a thin consistency and check the seasonings.
• Warm and serve with cream swirled on it and a sprinkling of toasted almonds.

A perfect soup to keep you warm during the long winter nights!