Pumpkin Cinnamon Rolls...

A funny thing happened today when I went looking for a recipe for Pumpkin Soup... I turned to one of my favorite bloggers Smitten Kitchen and she was featuring Pumpkin Cinnamon Rolls!

After roasting one of these I had plenty of pumpkin to do both; Soup and Cinnamon Rolls!

The recipe I use for bread / pizza dough is very simple and since it's what I'm used to making I simplified Deb's recipe a bit... No browning the butter for me; in fact I put it in the milk that I over-heated a bit too much to cool it down before putting in the yeast!

This recipe filled two pie plates so I covered one and placed it in the fridge for later; after all they are so much better fresh out of the oven! And if my kids want to come over for breakfast... I'll have something yummy for them!

Note: Deb says to use a serrated knife to cut cinnamon rolls, but my Grandma taught me to use a string! Place the string under the roll, take one end in each hand and cross them over the top. Keep pulling the ends of the string away from each other cutting the rolls perfectly!

And that Pumpkin Soup Recipe I was looking for... Well this time I just added chicken broth, curry, fresh ginger, roasted red onions and garlic to the roasted pumpkin and pureed the soup. Then I added an ear of cooked corn left over from the night before.

Topped with a dollop of plain yogurt and freshly roasted spicy tomato paste this Pumpkin Curry Soup went perfectly with the Pumpkin Cinnamon Rolls!