Here are the two soup recipes I send last leap and one more great recipe I found for pumpkin soup ( or any wintertime squash soup ) .
JANNINE ’S PUMPKIN SOUP
INGREDIENTS : About 10 pound of pumpkin or wintertime squashChicken broth or vegetable stock or water1 can Coconut milk ( whole or lite)fresh grate gingerhoney to savor
swerve , quarter and clean out your squash of seed and unchewable material . Put oil color on exposed edges and put case down on foil line cookie flat solid and place foil on top so it does n’t dry out . fix at 350 degrees for 30 - 45 minute until soft when pierced by fork . Scoop out and spot in a expectant soup pot and bestow 8 - 10 cups of either water , OR chicken broth OR veggie stock - your druthers . Then take a social or one of those handwriting arrest liquidizer wands and commixture till bland . Heat and lend the can of coconut milk , some fresh grated ginger ( peel first ) and dear to try out . Do not boil . Yummy !
Here is another pumpkin soup recipe that I got from my friends Caleb and Genevieve . It ’s really yummy too .
SPICED PUMPKIN SOUP½ tsp impudent grated ginger½ tsp cumin2 cloves minced garlic1 cup chop onion1½ cups apple cider⅓ cup bourbon¼ cup maple syrup2 lbs cooked novel pumpkin ( this is about 4 lbs before cooking)1 can chicken stock or 2 cups veggie stock or water2 cups milk1 TLB flour1 tsp saltblack pepper to tastesour cream3TLB hack parsley or coriander
Saute onions , pep , cumin seed , and Allium sativum 5 minutes or until lightly brown . Stir in Malus pumila cider , bourbon , sirup , pumpkin , and stock . Bring to boil and simmer 10 proceedings . Take out mixture and puree in blender in batches until all blended or use ( “ magic wand ” to strain right in flowerpot ) bring back pureed mix to pot and append Milk River , flour , salt , and pepper . Cook till just heated up ( do not boil ) stir occasionally . dish up with dollop of morose pick and sprinkle Petroselinum crispum if desired . For vegetarians , leave out dairy farm and supplant Milk River with coconut milk , poulet broth with vegetable stock .
Bobby Flay ’s Mesa Grill ’s Pumpkin Soup with Cinnamon Crème and Roasted Pumpkin SeedsServes : 6 - 8
Pumpkin Soup4 cups enriched chicken line or low sodium canned chicken broth or vegetable broth3 cups pumpkin puree ( not flavored pie filling)1 teaspoonful ground Mexican cinnamon1 teaspoon ground ginger1/2 teaspoonful allspice1/4 teaspoonful freshly grate nutmeg2 tablespoons honey2 tablespoon maple syrup2 teaspoon chipotle pureeNOTE : Canned chipotle pepper in adobo are available at Latino or epicure market or from Kitchen Market , 218 Eighth Avenue , New York , NY 10011 , 212 - 243 4433 , which has a mail - order list . To make chipotle purée , cognitive process canned chipotles in a liquidiser or food for thought processor , along with a piddling of their liquid.3/4 cupful crème fraicheSalt and freshly run aground pepperRoasted pumpkin seed ( recipe below )
1 . play 3 cups of the store to a boil in a large saucepan over gamy heat . Whisk in the Cucurbita pepo puree , 1 teaspoonful of the Cinnamomum zeylanicum , pep , allspice , Myristica fragrans , dear and chipotle puree . foreshorten the heat to low and simmer for 15 - 20 mo , stirring now and then . Add more stock , if the soup is too buddy-buddy .
2 . Remove from the heat and whisk broom in 1/4 loving cup of the crème fraiche and season with salt and common pepper to sample .
3 . Mix together the remain crème fraiche and 1 teaspoon Ceylon cinnamon tree until combined .
4 . Ladle the soup into four lawn bowling ; drizzle with the cinnamon crema and splosh with roasted pumpkin seeds .
Roasted Pumpkin Seeds(Use even size of it pumpkin seeds - giant Cucurbita pepo come are too compact ) construct 1 cup
1 cup raw pumpkin seeds2 tablespoonful vegetable oilKosher salt
1 . Preheat the oven to 350º F.
2 . Toss the seeds with the vegetable oil and time of year with salt to taste . circularise the seeded player evenly on a baking sheets and broil for 25 - 30 moment , toss occasionally , until they are softly prosperous brown and crisp . allow cool . Can be made 2 Clarence Day in advance and stored in an airtight container .
