arge soup pot place shredded pumpkin, add 2.5 cups of
Put water in pan.
Add vinegar and salt.
Bring to a boil. Add pumpkin and cook until transparent.
ntil tender.
Add chopped pumpkin and saute for five minutes
If using butternut squash, pierce flesh and bake in
nto the flesh, the squash is done.
*****.
(MICROWAVE
Preheat oven to 400 Deg. Place squash in large bowl; toss with olive oi, cumin, paprika, and sea salt. Arrange squash in a single layer on a baking sheet and roast 20 min. Turn squash over and roast until tender 10 - 15 min. Cool
Pumpkin/Squash:.
Remove skin and seeds from pumpkin or squash. Cut into can 1
elery including leaves. If using pumpkin seeds to garnish, place on
eel the skin from butternut squash and cut into half lengthwise
In a large pot, combine the squash, pumpkin, apple, onion and stock.
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
Transfer the mix into a food processor and blend until smooth. I did this in several batches.
Pour the processed soup into another pot or crock pot to reheat.
Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
Serve hot or the soup can be refrigerated or frozen.
aking paper and arrange the pumpkin in pan, spray with oil
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.
In a large saucepan over medium-low heat, saute onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.
Heat oven to 350. Beat eggs, sugar, salt and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top.
Bake in center of 350 oven until knife inserted near center comes out clean, 30-35 minutes.
To Toast Pecans: Spread pecans in small baking pan. Bake in 350 oven, stirring occasionally, about 10 minutes.
In food processor combine all ingredients except pumpkin seeds and parsley, until smooth.
Sprinkle with parsley and pumpkin seeds before serving.
Preheat oven to 425\u00b0F. Heat a frying pan on medium and toast the spices 1 min, stirring. Combine spices, oil and butter in a bowl. Add pumpkin and toss to coat. Place pumpkin in a baking dish and bake 20 mins, until cooked and golden. Serve.
Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
o 400 degrees.
Cut squash in half, scoop out seeds
Heat the oil and saute the onion and garlic until soft.
Add spices and saute one minute, to release flavours.
Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
Add the chickpeas and pumpkin and bring to the boil.
Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
Serve with basmati rice, pappadums, and yoghurt or raita.
Heat olive oil in a skillet, add onion and saute 5 minutes.
Add pumpkin, cover and cook 10 minutes, stirring occasionally.
Stir in lemon juice, brown sugar, thyme, salt, and pepper.
Cover and continue to cook for 5 minutes. Uncover and cook 5 minutes more, stirring occasionally.
Serve immediately.