n a saucepan and saute the onions, pumpkin and apple chunks until softened
Season chicken breasts with salt and pepper. Cook the chicken for
n a saucepan and saute the onions, apple and pumpkin chunks until softened
Cook the pumpkin in boiling salted water for 15 mins. Melt the butter in a saucepan and cook the apple over a low heat for 5 mins, until soft. Drain the pumpkin and return to the pan. Add the milk and mash until smooth. Stir in the apple and mustard.
Chop up meat of pumpkin - the smaller the quicker it
00b0F.
Slice the pumpkin and squashes in half and place cut side
Heat 1 tbsp oil in a large pan and saute the white parts of the spring onion, pumpkin, carrots and 1/2 the chili. Add the vegetable stock, bring to a boil and simmer for 30 mins. When the pumpkin and carrots are soft, puree, then stir in the cream and season.
Heat 2 tbsp oil in a frying pan and toast the rye croutons until golden brown.
Serve the soup with a sprinkle of toasted pumpkin seeds, the remaining chili slices, spring onion and croutons.
b>and let it foam up and recede. Add the onion, carrot, and celery and
Bring stock to boil in a large saucepan. Add pumpkin and laksa paste, cover and simmer for 4 mins. Add noodles, coconut milk and fish sauce. Simmer for 2-3 mins, until noodles are cooked.
Ladle soup into serving bowls. Top with beansprouts, garnish with basil and serve.
Mix the pumpkin and broth in a big pot together, feel free to add some butter or oil for creaminess.
Mix the spices with the pumpkin base.
Add the green onions, black beans, carrot, and apple pieces.
Bring the mixture to a boil, then let simmer on low heat for 30-35 minutes loosely covered. Serve with plain yogurt and toasted pumpkin seeds for garnish, with some crusty bread.
ean out the cooking pumpkin; remove the skin and cut into 1/2inch
Place pumpkin and apple in heavy saucepan. Sprinkle with sugar. Add water, butter and salt.
Cover and cook over moderate heat until pumpkin is tender, stirring occasionally, and adding more water if necessary. Transfer to a heated serving dish. Sprinkle with walnuts and cinnamon.
Makes a great accompaniment to roast turkey, ham or pork.
Add the pumpkin and apple to a large saucepan.
Peel and chop pumpkin.
In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.
o soften.
Peel and dice the pumpkin and add to the shallots
Pour vegetable stock over the pumpkin and add enough water so the
cup boiling water and let soak.
Preheat oven
). Place the sweet potatoes and apple on a greased baking sheet
Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
Serve either straight as it is, or garnish with some fresh dill and/or sour cream.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.