ll are tender, add roasted pumpkin and cook about 8 to
Chop pumpkin into chunks and place on baking tray.
Sprinkle Pumkin with olive oil and honey.
Shred sage leaves and place on pumlin.
Roast pumpkin until brown around edges.
Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
Add stock and salt and pepper.
Simmer for forty minutes over a very low heat.
Blend soup and pass through a sieve.
50 degrees Fahrenheit. Toss cut pumpkin cubes in vegetable oil to
Preheat oven to 350\u00b0F
Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
In a large pot, saute onions and garlic in a little chicken stock until translucent.
Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
Simmer for 20 minutes.
Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.
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.
5 degrees C).
Toss pumpkin cubes, olive oil, and
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.
emp before rolling out).
Roast Pumpkin and Chorizo for 15 to
n salt, red pepper flakes, pumpkin, water, broth, and coconut milk
Roughly chop the pumpkin - most pumpkins you can leave
Saut onion in butter.
Add mashed squash or pumpkin and mix well.
Slowly add broth and half and half, stirring constantly. Season to taste and bring to boiling point, stirring constantly. Serve in hollowed and baked small pumpkins or squash.
Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
In a large bowl, combine milk and cream of pumpkin soup. Set aside.
Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.
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.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Trim the fat from the roast.
Add the oil to
n the top of each pumpkin and remove - these are the
econds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water
mins. Add the diced pumpkin, garlic and diced tomato and
ouple of minutes.
Add pumpkin and mix well to combine