Saturday, September 20, 2008

Pumpkin Soup Recipes plus....

I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion. ~Henry David Thoreau~

I went on a hunt for pumpkin soup recipes. I found a few that I want to try so I haven't done any of these yet, but they looked interesting and I thought I would share them.

I got these recipes from Jack Creek Farms Country Store
Lazy Evening Pumpkin Soup
1 cup cream
1 onion, thinly sliced
1 bay leaf
1 cup chicken broth
1 cup pumpkin, cooked and mashed
1- ½ tbsp melted butter
1- ½ tbsp flour
½ tsp salt
dash of pepper
Combine milk, onions and bay leaf in saucepan. Slowly bring to a boil. Strain, then combine strained ingredients with chicken broth and mashed pumpkin (save the milk). In a separate pan, make a roux by combining the butter and flour and cooking over low heat for 5 minutes. Add milk mixture to roux slowly and whisk until the soup is smooth. Season with salt and pepper. Simmer for 5 minutes to bring out the flavors.

Trail Ready Toasted Pumpkin Seeds
2 cups pumpkin seeds
1 tbsp oil (corn, sunflower)
1 tbsp butter (or margarine)
1 tsp Worcestershire sauce (optional)
1-2 tsp salt
Separate the seeds from pumpkin pulp. Don't wash them, just pull the fibers and excess pulp off. In a bowl coat seeds with oil, butter, Worcestershire sauce and salt. Spread and bake on a baking sheet at 225° F until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching. Cool and enjoy!
Mandy's Magic Pumpkin Pie
1 unbaked pie shell
2 cups pumpkin
1 (15 oz) can sweetened condensed milk (not evaporated!)
1 egg
½ tsp nutmeg
½ tsp ginger
¾ tsp cinnamon
Blend together and pour into pie shell. Bake at 375° F for 50 minutes. Cool. Refrigerate at least 1 hour.
Creamy Pumpkin Soup Recipe from Taste of Home.
Serves: 6
I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.
Prep/Total Time: 30 min.
1 medium onion, chopped
2 tablespoons butter or margarine
2 cans (14-1/2 ounces each) chicken broth
2 cups sliced peeled potatoes
1 can (15 ounces) solid-pack pumpkin
2 to 2-1/2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled
In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon. Yield: 6 servings (1-1/2 quarts).
Slow Cooker Fresh Pumpkin Soup also from Taste of Home
This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples...and is sure to warm you up on a crisp autumn day. Jane Shapton of Portland, Oregon tops the creamy puree with a sprinkling of toasted pumpkin seeds. It is also classified as lower in fat.
Servings: 9
8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 cup fresh pumpkin seeds
1 teaspoon vegetable oil
1/8 teaspoon salt
In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings (about 2 quarts).
Lastly I found this recipe at All Recipes.
Pumpkin Soup
Submitted by: Craig
"Serve with crusty bread and a slop of extra cream for decoration. Try to find a really dark orange-colored pumpkin - it will look lots better. Enjoy"
Servings: 6
1 2/3 pounds sugar pumpkin - peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Preheat oven to 425 degrees F (220 degrees C).
Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
Bake in preheated oven 40 minutes, until soft but not blackened.
In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

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