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.
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.
Coat a large non-stick skillet with non-stick vegetable spray coating.
Place over medium-high heat.
Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
Add to Crock Pot along with beef broth, flour, mushrooms, onion soup mix and white pepper.
Cover; cook on low 7 to 9 hours.
Read more: http://healthy.food.com/recipe/guilt-free-onion-soup-crock-pot-275840#ixzz1Q34QezSj.
econds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water
Cook pumpkin in medium saucepan, covered, in 1 inch of simmering water until tender, about 15 minutes. Drain well.
Process pumpkin and half and half in food processor or blender.
Return to saucepan. Stir in brown sugar and spices and heat to just boiling.
Reduce heat and simmer, uncovered, for 5 minutes. Pour soup into bowls and sprinkle with chives.
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!
tir in cider, bourbon, syrup, pumpkin, and broth; bring to a
Preheat oven to 200 degrees Celsius.
Place the flour in a medium bowl and make a well in the centre.
Pour the soup in and mix with a knife until the dough comes together.
If the dough is too dry add some water, if it is too sticky add some more flour.
Turn out onto a floured mat and knead lightly.
Pat out to 1 inch thickness and use a scone cutter to cut out rounds.
Place on a greased baking tray and bake in oven for 10 - 12 minutes Serve warm.
ouple of minutes.
Add pumpkin and mix well to combine
mins. Add the diced pumpkin, garlic and diced tomato and
arge bowl: eggs, sugar, butter, pumpkin, applesauce, oats, vanilla, cinnamon, ginger
n the top of each pumpkin and remove - these are the
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!
1.In a stainless steel pot under medium high flame, saute onions in oil until golden. Then stir in ginger.
2. Add the water, pumpkin, potato, applesauce and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. Let it cool.
3. With a hand blender, puree vegetables until smooth.
4. Add soup mix, salt, cinnamon, pepper and maple syrup and continue simmering for an additional ten minutes.
5. Stir in creamer and remove from heat. Serve sprinkled with pine nuts.
n a saucepan and saute pumpkin, onion and peppers. Stir in
Heat butter in a saucepan and saute onion until soft. Sprinkle with curry powder, then add stock, pumpkin, apples and chili. Bring to a boil. Cover and simmer 8-10 mins. Remove 1 ladle full of pumpkin and apple from stock and set aside.
Puree soup with a hand blender, and season. Return reserved dice to the hot soup to warm. Serve soup with a dollop of greek yogurt, a sprinkle of curry powder, cilantro, and garnish with apple slices.