Preheat oven to 350\u00b0F. Lightly grease and line a 5 1/2 x 9-inch loaf pan with parchment paper, extending 1/2 inch above edge on long sides.
In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half the nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.
Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.
Place the peeled pumpkin pieces and bay leaves in a large
Cut pumpkin into even sized chunks.
Heat oil, cook leeks and garlic until softened.
Add ginger and cumin, stir for another minute.
Add pumpkin chunks and stock, season with salt and pepper.
Bring to boil then simmer for 30 minutes or until pumpkin is tender.
Process soup in blender or with immersion blender.
Reheat gently, ladle into 4 bowls.
Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.
Place pumpkin, onion and garlic in 2 ltr (2 quarts) casserole dish; cover and cook on high for 10 minutes.
Add chicken stock, curry powder and pepper; cook on high for 10 minutes, (I like to cook an extra few minutes, it is easier to blend with stick blender if a little softer); cool slightly.
Blend with stick blender; add evaporated milk, stir in and serve garnished with chives.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
Boil pumpkin in a large saucepan until soft.
Place pumpkin, sugar and salt in a blender and blend until smooth.
(Add a little water to bring consistency to that of unset pudding, if necessary).
Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
If using fresh pumpkin the original recipe states: Bring a large pot
stockpot.
Add onion and celery and cook, stirring, over
>and saute the onions for 2-3 mins. Add the diced pumpkin
n the top of each pumpkin and remove - these are the
il in a saucepan and saute pumpkin, onion and peppers. Stir in tomato
Heat butter in a saucepan and saute onion until soft. Sprinkle with curry powder, then add stock, pumpkin, apples and chili. Bring to a boil. Cover and simmer 8-10 mins. Remove 1 ladle full of pumpkin and apple from stock and set aside.
Puree soup with a hand blender, and season. Return reserved dice to the hot soup to warm. Serve soup with a dollop of greek yogurt, a sprinkle of curry powder, cilantro, and garnish with apple slices.
Add the curry paste, pumpkin, carrot and parsnip and cook, stirring, for 1
Take some cooking twine and tie the rosemary sprigs
Heat the oil in a stock pot on a medium heat. Saute the onion, garlic (if using), and curry paste for 3-4 min until the onion is tender and the mixture is aromatic. Add the pumpkin, stock and 2 cups water and season to taste. Cook for 20-25 mins until the pumpkin is very tender.
Allow soup to cool until it can safely be pureed using a hand blender or food processor. Process soup until smooth, then reheat on low and season to taste. Serve topped with cilantro.
saucepan, saute the pumpkin, onion and garlic for 8-10 mins
inutes or until tender. Drain and cover to keep warm.
Heat butter in a large saucepan and sweat onion until soft. Sprinkle with sugar and let caramelize. Add potatoes, carrots and squash and cook for 5 mins. Season and add nutmeg to taste. Add stock and simmer for 10 mins. Puree and season. Add 1/2 cup creme fraiche (or sour cream, if using). Add meatballs and cook for 10 mins. Serve soup in deep bowls, garnished with pumpkin seeds and remaining creme fraiche.
ice the top off the pumpkin and set it aside.
Later