And if you've made some black bean pumpkin soup you might be wondering what to do with your leftover pumpkin...so back to Smitten Kitchen you will go to find another pumpkin recipe!
Here is my revision of this recipe:
2 1/2 cups all purpose flour
1/2 cup packed brown sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon-
1 teaspoon ground ginger- I'm pretty sure I doubled this by accident, and it was still tasty!
1/4 teaspoon ground cloves- I had to omit this because I don't care for the taste of cloves
4 large eggs seperated
2 cups shaken buttermilk- well sadly I only had blackberry kefir at home (purple kefir + orange pumpkin= slightly greenish tint waffles, but still tasty!)
1 cup canned solid packed pumpkin- I used my leftover fresh puree
6 tablespoons melted unsalted butter
Preheat oven to 250 (to warm the ready waffles while you wait) and turn on waffle iron.
Sift together flour, sugar, baking powder, baking soda, salt and spices.
In a separate large(r) bowl whisk together egg yolks, buttermilk, pumpkin and butter until it ain't lumpy no more, then whisk in dry ingredients until just combined.
In another mixing bowl, whisk together egg whites until they hold soft peaks. If you are truly crazy you can do this by hand, I have learned my lesson and will use a mixer next time.
Fold these in gently into the batter.
Pour batter onto your waffle iron, I find that the amount you use really depends on your personal waffle iron. Cook and then transfer ready waffle to the oven to keep toasty!
Make more oe save the rest of the batter for the next morning or lunch that day.
Topping- blackberry sauce I whipped up (blackberries, sugar and water melted together)