Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
ack in middle.
Coat pumpkin cavity with Maple Syrup using
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.
realize making your own pumpkin glop -- err, \"puree\" was
nutes, clean out interior of pumpkin, removing any strings and seeds
emaining liquid, pureed vegetables and pumpkin.
Heat through while stirring
In a large, heavy saucepan, heat oil over medium-high heat.
Saute the leek and chopped apple until the leek softens, about 4 minutes.
Add the vegetable broth, yam, pureed pumpkin and thyme leaves.
Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
Transfer the hot soup to a blender or food processor and puree.
Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
t the seeds. Cut the pumpkin into large chunks. Bring a
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
Simmer pumpkin in the chicken stock until
1 10\" pie crust
Beat together cream cheese, brown sugar , spices and salt.
Add eggs- beating in betwwen each egg.
Stir in pumpkin, milk, and vanilla
Pour into unbaked pie shell
Bake 375% for 40 minutes
Topping
1 TBS brown sugar
1TBS butter
1 tsp flour
1/2 cup chopped pecans
2 tsp grated orange peel
Crumble together and spread on pie- Return to oven for 10 minutes.
The best pumpkin pie in the world!!!!!!!!!!!!!!!!!!!!!! xxxwilla
kewer and add to the bisque. Some chopped chives and a
Saute onion in butter.
Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg.
Bring to a boil; then simmer for 5 minutes.
Reduce heat to low; add cream.
Gently heat until cream is warm.
Season with salt and pepper.
Sprinkle with scallions before serving.
Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 10 minutes. Stir in pumpkin puree and coconut milk; add broth until desired consistency is reached.
Stir thyme, salt, paprika, garlic powder, and herbes de Provence into pumpkin mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, 45 minutes to 1 hour.
Heat oil in a soup pot over medium heat.
Add onion and garlic; cook, stirring often for 5 minutes.
Add pumpkin and cook, stirring often, for 5 minutes.
Add wine and simmer until reduced by half.
Add vegetable and chicken broth; cook until reduced by half.
(At this point, pumpkin should be soft - if not, continue cooking until soft.).
Puree soup in a food processor or blender.
Return soup to pot.
Season with cinnamon, nutmeg, salt and pepper.
Stir in cream and maple syrup.
Reheat, if necessary, and serve.
Saute onion, celery and parsley in butter until limp. Add pumpkin and cook until tender.
In saucepan, combine chicken broth, milk, cream and spices. Blend thoroughly.
Add vegetables and heat to simmer for 5 minutes until thick.
Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream; heat until warmed through, but do not boil, about 5 minutes more.
Melt butter over medium heat in a large, heavy saucepan. Saute the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.
ff the top of the pumpkin and scoop out seed.
I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and 1/4 cup water.
Mix well until smooth.
Stir in evaporated milk.
Heat slowly to serving temperature, stirring frequently.
Garnish each serving with a dash of nutmeg.