ck in middle.
Coat pumpkin cavity with Maple Syrup using
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
n a large pot. Place pumpkin in a blender. Cover and
Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
inutes, clean out interior of pumpkin, removing any strings and seeds
In a large, heavy saucepan, heat oil over medium-high heat.
Saute the leek and chopped apple until the leek softens, about 4 minutes.
Add the vegetable broth, yam, pureed pumpkin and thyme leaves.
Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
Transfer the hot soup to a blender or food processor and puree.
Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
If using fresh pumpkin the original recipe states: Bring a large pot
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Heat oil in a soup pot over medium heat.
Add onion and garlic; cook, stirring often for 5 minutes.
Add pumpkin and cook, stirring often, for 5 minutes.
Add wine and simmer until reduced by half.
Add vegetable and chicken broth; cook until reduced by half.
(At this point, pumpkin should be soft - if not, continue cooking until soft.).
Puree soup in a food processor or blender.
Return soup to pot.
Season with cinnamon, nutmeg, salt and pepper.
Stir in cream and maple syrup.
Reheat, if necessary, and serve.
Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.
emaining liquid, pureed vegetables and pumpkin.
Heat through while stirring
In a soup pot, heat olive oil and
Combine all ingredients except half-and-half in a 4-quart crockpot. Cook on LO heat for 4-5 hours.
Stir in half-and-half.
To serve: Servings of soup may be topped with a dollop of sour cream.
Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.
Add the first 8 ingredients to a 4-5 quart slow cooker; stir to combine.
Cover and cook on LOW for 7-8 hours.
Add in half-and-half and butter; stir and let heat through.
Check seasoning to taste and add more salt/pepper if desired.
Serve in soup bowls.
br>Add water to onion soup mix according to directions.