unning, add the 1 cup pumpkin seed oil and then the
Heat olive oil in a pot over medium heat.
Add onion, carrot, and ginger; cook until golden, stirring constantly.
Stir in water, broth, pumpkin, and nutmeg.
Reduce heat and simmer for 3-5 minute.
Remove from heat and puree in blender.
Enjoy!
Peel, seed and dice the pumpkin.
Saute the onion and
he top off of the pumpkin and remove the seeds and
Cut pumpkin into small cubes. Toss lightly
In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.
Preheat oven to 350\u00b0F. Lightly grease and line a 5 1/2 x 9-inch loaf pan with parchment paper, extending 1/2 inch above edge on long sides.
In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half the nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.
Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.
Combine soup with wine & basil in a saucepan, stirring well, simmer until hot.
Add the pasta to the sauce & toss to combine.
Serve garnished with pine nuts, crumled bacon & parmesan cheese.
whisk.
Stir in pumpkin and apple; bring to a
Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.
Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
Serve steaming hot with a dollop of the sour cream mixture atop each bowl.
arge airtight plastic container).
Soup Directions:
Sort and wash
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Cook bacon until crisp; crumble and set aside.
In a saucepan, saute onion and garlic in 1 tablespoon bacon drippings until tender.
In blender or food processor, puree pumpkin, flour, 1/3 cup milk and onion mixture; add to pan.
Add broth, spices, and remaining milk. Bring to boil over medium heat.
Boil for 2 minutes.
Top servings with dollop of sour cream and sprinkle with bacon.
Serve with rolls, fruit, and cheese.
Serves 6-8.
unning, add the 1 cup pumpkin seed oil and then the
Set broth boiling, chop skinned pumpkin into pieces, toss into broth.<
MELT butter in large saucepan over medium heat.
Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
Reduce heat to low; cook, stirring occasionally, for 15 minutes.
Stir in pumpkin, evaporated milk and cinnamon.
Cook, stirring occasionally, for 5 minutes.
Remove from heat.
TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
n salt, red pepper flakes, pumpkin, water, broth, and coconut milk
Roughly chop the pumpkin - most pumpkins you can leave