ack in middle.
Coat pumpkin cavity with Maple Syrup using
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.
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.
nutes, clean out interior of pumpkin, removing any strings and seeds
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.
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 creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream; heat until warmed through, but do not boil, about 5 minutes more.
The recipe is not fussy: First, stew the onions with the pumpkin
emaining liquid, pureed vegetables and pumpkin.
Heat through while stirring
tock, lime leaves, galangal, pumpkin and sweet potatoes.
Bring to boil
Place sweet potatoes into a large pot
t the seeds. Cut the pumpkin into large chunks. Bring a
minute. Add water, broth, sweet potato, and salt.
Cook
Cut the pumpkin or squash into large pieces
Simmer pumpkin in the chicken stock until
dditions of dry ingredients and pumpkin; mix well after each addition
br>Stir in the broth, sweet potatoes, ginger root, thyme, allspice
o 350\u00b0F. Boil the pumpkin in 1 cup of water
br>Add the can of pumpkin, blending in well.
Blend
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.