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.
n a large pot. Place pumpkin in a blender. Cover and
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
Slice the top off the pumpkin and set it aside.
If using fresh pumpkin the original recipe states: Bring a large pot
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.
In a soup pot, heat olive oil and
Heat oil in saucepan and ADD onion, cook for 5 minutes until soft.
ADD Mustard, Cumin, Tumeric and Chilli Powder, cook for 30-40 seconds after adding last ingredient.
ADD Stock, Water, Pumpkin and Lentils, cover and bring to a BOIL.
Reduce heat and simmer, partly covered for about 15 minutes until lentils are tender.
Remove from heat and MASH until smooth.
STIR through coriander.
ENJOY!
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
aucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme,
Preheat oven to 200\u00b0C.
In a roasting pan toss together onion, pumpkin, chilli flakes, oil and sea salt.
Bake 40-50 min or until cooked through.
Meanwhile bring honey and vinegar to the boil in a small pan, then simmer for 5 minutes.
Place roasted pumpkin and onion in a serving dish, drizzle with honey mixture and scatter with mint.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Melt Butter in pot and cook garlic.
Pour in Pumpkin.
Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
Cook for approximately 20 minutes.
Add White Wine.
Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.
Saute onion and peppers in 1 tablespoon cooking oil, then add hamburger and brown lightly, stirring frequently.
Put in 4-quart pan.
Combine the two cans of soup with two cans of water; mix well and add to meat.
Add kidney beans and salt, pepper and chili powder.
Simmer one hour.
Serves 6 to 8.
edium bowl, sift together flour, pumpkin pie spice and baking powder
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
Cut pumpkin in half and remove seeds.
o 425\u00b0.
Slice pumpkin in half and core.
To prepare fresh pumpkin for this recipe and other recipes, follow this