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.
eat. Add the curry paste, pumpkin, carrot and parsnip and cook, stirring
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.
ragrant. Add sweet potatoes, rutabaga, carrot, crumbled bouillon cubes and 6
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.
o 425\u00b0.
Slice pumpkin in half and core.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat unti just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in carrots and raisins.
Spoon batter into 2 greased and floured 9 X 5 inch loaf pans.
Bake at 350 degrees for 60-65 minutes. Cool.
Peel and deseed the pumpkin, chop into medium sized pieces.
Heat a pan and add the olive oil. Saute onions until translucent.
Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
Can be blended if preferred or leave chucky. Serve with gluten free bread.
In a soup pot, heat olive oil and
-4 minutes.
Add pumpkin, carrot and rosemary and cook,stirring
ook clear.
Add carrots, pumpkin, and chicken broth.
Stir
ixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat
ash the outside of the pumpkin.
Remove the stem and
Cook onion in olive oil until softened.
Add pumpkin and carrots; continue to cook for about 5 minutes more.
Stir in the lovage or parsley, bay leaves, and stock; bring to a boil and simmer, covered, for 30 minutes or until all veges are tender.
Allow soup to cool slightly, then remove bay leaves.
Blend in blender or with a stick-blender until smooth.
Return soup to the pan.
Thin slightly with more stock if too thick.
Check seasoning, and serve with a generous swirl of cream.
In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.
In a medium soup pan, heat butter or olive oil and saute onion until translucent.
Add carrot and peas and saute 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, puree the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional)!
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
In a bowl, beat together the brown sugar, oil, egg and pumpkin puree.
Add grated carrot.
In another bowl, combine the flour, baking powder and the baking soda, cinnamon and salt.
Stir into the pumpkin mixture.
Add the chocolate chips and raisins or currants just before the batter is blended.
Do not overmix batter.
Grease muffin pans.
Spoon batter almost to the top of each cup.
Bake at 375\u00b0 for 10 minutes.
Cool a few minutes before removing from pan.
Serve fresh.
Saute onion in butter in a saucepan over medium heat, stirring constantly, until tender. Add broth and next 6 ingredients; bring to a boil.
Cover, reduce heat and simmer for 15 minutes or until vegetables are tender.
Stir in pumpkin, salt, nutmeg, and white pepper. Simmer 5 minutes.
Stir in whipping cream; cook until heated through.