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
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.
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
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
ver medium heat. Add the pumpkin, brown sugar, and curry powder
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.
Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
In saucepan, cook onions in butter until tender.
Stir in soup, pumpkin, and seasonings.
Gradually add water.
Heat; stir occasionally.
Garnish with parsley.
Roughly chop the pumpkin - most pumpkins you can leave
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
inutes.
Place half the pumpkin, the coconut milk, milk, curry
large saucepan combine water, pumpkin or winter squash, onion, barley
oesn't cook the eggs), canned pumpkin, and vanilla. Pour the wet