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.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
n salt, red pepper flakes, pumpkin, water, broth, and coconut milk
Roughly chop the pumpkin - most pumpkins you can leave
Saut onion in butter.
Add mashed squash or pumpkin and mix well.
Slowly add broth and half and half, stirring constantly. Season to taste and bring to boiling point, stirring constantly. Serve in hollowed and baked small pumpkins or squash.
Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
In a large bowl, combine milk and cream of pumpkin soup. Set aside.
Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.
Heat oil ( not too much) and gently heat the curry paste.
Add cooked chicken.
Add pumpkin soup, coconut milk and chicken stock.
Gently heat through until simmering.
Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
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
ouple of minutes.
Add pumpkin and mix well to combine
mins. Add the diced pumpkin, garlic and diced tomato and
n the top of each pumpkin and remove - these are the
n a saucepan and saute pumpkin, onion and peppers. Stir in
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.
ade 1 day ahead.
Soup:
Melt butter in large
econds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water
otato, salt, chicken broth and pumpkin and bring to a boil
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.
eat. Add the curry paste, pumpkin, carrot and parsnip and cook
ntil fragrant.
Mix the pumpkin and potatoes into the pan