ll are tender, add roasted pumpkin and cook about 8 to
Roughly chop the pumpkin - most pumpkins you can leave
Peel and seed fresh pumpkin. Cut into chunks.
Saute
Melt the butter in a large pot and add onions, cook until tender approx 5 minute.
Add pumpkin, broth and ginger and cook over medium heat for approx 15 min until pumpkin is very tender.
Puree with hand blender (or pour mix into regular blender) until you have a smooth texture.
Add curry, tumeric and cream/milk and heat through without boiling. Add salt to taste.
Serve with crusty bread.
live oil.
Add the pumpkin or butternut squash and peeled
arge airtight plastic container).
Soup Directions:
Sort and wash
) Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to
Put everything into a large pot and cover with water.
Boil until the pumpkin is soft.
Do NOT remove any water.
Using a stab mixer/blender, puree everything until smooth.
Sprinkle with chopped parsley if desired when serving.
n salt, red pepper flakes, pumpkin, water, broth, and coconut milk
In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (
In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
Transfer mixture to a large saucepan over medium heat.
Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes.
Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
Bring to a simmer.
Reduce heat to low and simmer, uncovered, for about 20 minutes.
Stir in cream.
Pour into pre-heated soup bowls.
Garnish with parsley sprigs.
Enjoy!
ragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger
In a medium saucepan, stir-fry onion in oil until golden brown.
Add shrimp, chiles, and shrimp paste; fry for 1 minute.
Add water and bring to a boil.
Add pumpkin, reduce heat, and simmer for 10 minutes.
Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
Serve garnished with lemon juice, basil leaves, and cilantro.
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.
Steam chopped pumpkin 15 to 20 minutes or until soft.
Puree. Combine pumpkin, milk, honey and butter in a soup pot.
Bring to a simmer over low heat.
Stir together to blend.
Add spices and salt.
Simmer 15 minutes.
Do not boil.
Slowly add orange juice and rind.
Simmer, stirring often, another 10 minutes.
Correct seasonings to taste and serve.
Thoroughly wash and clean 1 pie pumpkin.
Bake pumpkin whole in 325\u00b0 oven for 2 hours until brown and soft to the touch.
Pick stem off and peel skin away (peels off like paper).
Scoop out seeds.
he olive oil in a soup pot or dutch oven over
Heat oil ( not too much) and gently heat the curry paste.
Add cooked chicken.
Add pumpkin soup, coconut milk and chicken stock.
Gently heat through until simmering.
Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
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.
Combine all of the ingredients except the salt and pepper in a slow cooker; cover and cook on high 4-5 hours.
Process soup in food processor or blender until smooth; season to taste with salt and pepper.