Pumpkin Jasmine Soup
Pumpkin Jasmine Soup is a delightful fall dish that combines the earthy sweetness of pumpkin with the aromatic fragrance of jasmine. This creamy soup is perfect for cozy autumn evenings, offering warmth and comfort with every spoonful. Enhanced with spices and a hint of cream, it’s sure to be a favorite.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 2 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Jasmine rice | 1/2 cup |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent.
- Add cubed pumpkin, cumin, nutmeg, salt, and pepper. Stir for 2-3 minutes until the pumpkin begins to soften.
- Pour in vegetable broth and bring to a boil. Lower the heat and let it simmer for 15-20 minutes until the pumpkin is tender.
- Stir in jasmine rice and coconut milk, simmering for an additional 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender. Adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro. Enjoy your cozy bowl of Pumpkin Jasmine Soup!
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Jasmine Infused Pumpkin Bread
Jasmine Infused Pumpkin Bread is a unique twist on traditional pumpkin bread, combining the fragrant notes of jasmine tea with the rich, spiced flavor of pumpkin. This moist and fluffy bread is perfect for Fall, making for a delightful breakfast or afternoon snack that will fill your home with a warm, inviting aroma.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Pumpkin puree | 1 cup |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Eggs | 2 large |
| Vegetable oil | 1/2 cup |
| Jasmine tea (brewed and cooled) | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Chopped nuts (optional, e.g., walnuts or pecans) | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, brewed jasmine tea, and vanilla until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined; stir in nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy your Jasmine Infused Pumpkin Bread!
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Pumpkin Jasmine Risotto
Pumpkin Jasmine Risotto is a creamy and comforting dish perfect for the Fall season. It combines the succulent flavors of pumpkin with the fragrant essence of jasmine rice, creating a risotto that is both delicious and aromatic. This dish offers a perfect balance of savory and sweet, and can be enjoyed as a main course or a hearty side.
| Ingredients | Quantity |
|---|---|
| Jasmine rice | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Ground cinnamon | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- In a saucepan, heat vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat; add onions and garlic, sautéing until soft.
- Stir in jasmine rice and cook for about 2 minutes until lightly toasted.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously until fully absorbed before adding more.
- After about 15 minutes, mix in pumpkin puree, cinnamon, nutmeg, salt, and pepper.
- Cook for an additional 5-10 minutes until the risotto is creamy and al dente.
- Stir in Parmesan cheese, garnish with fresh parsley, and serve hot. Enjoy your Pumpkin Jasmine Risotto!
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Spiced Pumpkin Jasmine Muffins
Spiced Pumpkin Jasmine Muffins are a delightful fall treat that combines the warm spices of the season with the unique flavor of jasmine rice. These moist and fluffy muffins are perfect for breakfast, a snack, or even a cozy dessert, making them a versatile addition to your autumn baking repertoire.
| Ingredients | Quantity |
|---|---|
| Jasmine rice | 1 cup (cooked) |
| Pumpkin puree | 1 cup |
| All-purpose flour | 1 ½ cups |
| Brown sugar | ¾ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Ground ginger | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts (optional) | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and pumpkin puree until well combined.
- Stir the cooked jasmine rice into the wet ingredients, then gently fold the wet mixture into the dry ingredients until just combined (be careful not to overmix).
- If desired, fold in the chopped walnuts for added crunch.
- Divide the batter evenly among the muffin liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Spiced Pumpkin Jasmine Muffins!
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Creamy Pumpkin Jasmine Cheesecake
Creamy Pumpkin Jasmine Cheesecake is an indulgent dessert that marries the rich flavors of pumpkin with the subtle floral notes of jasmine rice. This luscious cheesecake features a creamy filling, perfectly spiced for fall, all set atop a buttery graham cracker crust. It’s a perfect centerpiece for your autumn gatherings or a cozy night in.
| Ingredients | Quantity |
|---|---|
| Cooked jasmine rice | 1 cup |
| Pumpkin puree | 1 cup |
| Cream cheese | 16 oz (two 8 oz packages) |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Eggs | 3 large |
| Heavy cream | ½ cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Graham cracker crumbs | 1 ½ cups |
| Unsalted butter (melted) | ⅓ cup |
Cooking Steps:
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs and melted butter, then press the mixture into the bottom of the springform pan to create a crust.
- In a mixing bowl, blend together the cream cheese, granulated sugar, and brown sugar until smooth.
- Add in the pumpkin puree, cooked jasmine rice, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt; mix until well incorporated.
- Pour the pumpkin mixture over the crust and smooth the top with a spatula.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving. Enjoy your Creamy Pumpkin Jasmine Cheesecake!
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Pumpkin Jasmine Curry
Pumpkin Jasmine Curry is a vibrant and aromatic dish that combines the sweetness of pumpkin with the delicate flavors of jasmine rice and a medley of spices. This comforting curry is perfect for fall and serves as a delightful way to warm up on chilly evenings. It’s nourishing, filling, and can be enjoyed on its own or served with flatbread or over a bed of jasmine rice.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled and cubed) | 2 cups |
| Cooked jasmine rice | 1 cup |
| Coconut milk | 1 can (13.5 oz) |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (grated) | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Vegetable broth | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Fresh cilantro (for garnish) | ¼ cup (chopped) |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the pumpkin cubes, curry powder, turmeric, and salt, stirring to coat the pumpkin with the spices.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer. Cover and cook until the pumpkin is tender, about 15-20 minutes.
- Once the pumpkin is cooked, gently stir in the cooked jasmine rice until well combined. Allow to heat through for a few minutes.
- Serve hot, garnished with fresh cilantro. Enjoy your Pumpkin Jasmine Curry!
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Jasmine Pumpkin Custard
Jasmine Pumpkin Custard is a creamy and flavorful dessert that beautifully blends the richness of pumpkin with the delicate fragrance of jasmine rice. This delightful custard is perfect for fall gatherings or as a comforting treat at home. Its velvety texture and subtle sweetness make it a standout dish that will impress family and friends.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Cooked jasmine rice | ½ cup |
| Eggs | 3 large |
| Milk | 1 cup |
| Sugar | ½ cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Nutmeg | ¼ teaspoon |
| Salt | a pinch |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth.
- Add the pumpkin puree and cooked jasmine rice, stirring until well combined.
- Pour the mixture into a greased baking dish and place it in a larger baking pan filled with water to create a water bath.
- Bake for about 45-50 minutes, or until the custard is set but still jiggles slightly in the center.
- Let cool before serving. Enjoy your Jasmine Pumpkin Custard!
