Brown sausage in olive oil and set aside. Add mushrooms, onions, garlic, celery and sage; brown for 5 minutes and return sausage to vegetable mix. Add wine and cook for 5 more minutes. Add chicken broth and canned pumpkin; simmer for 40 minutes. Add cooked pasta shells and simmer for 5 more minutes. When served, sprinkle with Parmesan cheese.
If using fresh pumpkin the original recipe states: Bring a large pot
ade 1 day ahead.
Soup:
Melt butter in large
separate bowl, mix together pumpkin pie filling and Greek yogurt
Directions:
COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
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!
nd all remaining ingredients. Boil soup over medium-high head to
ablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer
easpoon salt. Stir in 1 canned pumpkin, eggs, corn syrup, and 1
Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.
In saucepan, cook onions in butter until tender.
Stir in soup, pumpkin, and seasonings.
Gradually add water.
Heat; stir occasionally.
Garnish with parsley.
In medium soup pot, melt butter/margarine.
Saute onion and leek, stirring occasionally until soft.
Stir in pumpkin, chicken broth, salt and spices.
Simmer, uncovered, for 15 minutes.
Stir occasionally.
Remove bay leaf.
Puree the mixture in batches in blender for a smoother texture or in food processor fitted with metal blade.
Can refrigerate for 2 days.
May be frozen.
Return to soup pot and add half and half.
hisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger
large saucepan combine water, pumpkin or winter squash, onion, barley
inutes.
Place half the pumpkin, the coconut milk, milk, curry
oesn't cook the eggs), canned pumpkin, and vanilla. Pour the wet
nd creamy. add 8 oz canned pumpkin and season with kosher salt
In large pot over med. heat cook onions in butter for about 5mins. Then add water so onions dont burn. Continue to cook onions until they are soft.
Add pumpkin and chicken broth, stir well.
Add remaining Ingredients except cheese and stir until it's well blended.
If you like a thinner soup add water or fat free milk (milk will added calories).
Serve in one cup portions, garnish with romano cheese. This is a nice low calorie cheese that adds wonderful flavor for no points! 1 Tbs. is only 15 calories! 1gm of fat!
Preheat oven to 425.
Put pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, and flour in a bowl, and beat until well mixed.
Add Carnation milk. Beat well.
Pour into unbaked pie shell.
Bake at 425 for 15 minutes. Reduce oven heat to 350.
Bake at 350 for 45 minutes, until center is puffed, and top is slightly brown.
Allow to cool, as cutting into it while hot will cause the pie to deflate!
Enjoy with whipped cream or ice cream, should you desire!