ck in middle.
Coat pumpkin cavity with Maple Syrup
t the seeds. Cut the pumpkin into large chunks. Bring
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
re creating a \"lid\" for the entire pumpkin. Do this on an
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.
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.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
emaining liquid, pureed vegetables and pumpkin.
Heat through while stirring
Saute onion in butter.
Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg.
Bring to a boil; then simmer for 5 minutes.
Reduce heat to low; add cream.
Gently heat until cream is warm.
Season with salt and pepper.
Sprinkle with scallions before serving.
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.
separate bowl, mix together pumpkin pie filling and Greek yogurt
Simmer pumpkin in the chicken stock until
Saute onion, celery and parsley in butter until limp. Add pumpkin and cook until tender.
In saucepan, combine chicken broth, milk, cream and spices. Blend thoroughly.
Add vegetables and heat to simmer for 5 minutes until thick.
Heat olive oil in a heavy-bottomed skillet over medium heat; stir in onion. Cook and stir until onion has softened and browned, about 5 minutes. Add bacon crumbles; cook for 1 minute. Stir in sweet vermouth, ancho chile powder, chipotle powder, and cinnamon. Reduce heat to low and stir in pumpkin; simmer for 5 minutes. Stir in half-and-half until smooth.
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.
Melt butter in a heavy large saucepan, over medium-low heat.
Add onion and cook until transparent, stir occasionally for about 10 minutes.
Add flour and stir 3 minutes.
Add stock and bring to a boil, stir constantly.
Add squash and bay leaves, simmer until squash is very tender, about 15 minutes.
Blend in can of soup and whipping cream.
Season to taste and remove bay leaves.
Puree soup in blender.
Before serving add shrimp and heat on low.
Butternut squash can be substituted for pumpkin. Sprinkle with nutmeg.
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.
ou can save half the recipe for muffins or a second loaf
ash the outside of the pumpkin.
Remove the stem and