1/2 cup onion 3 tbsp. butter 2 cups mashed cooked pumpkin 1 tsp. salt 1 tbsp. sugar 1/4 tsp. nutmeg 1/4 tsp. ground pepper 3 cups chicken broth 1/2 cup half and half or fat free half and half.
Chop the onions and gently brown with butter in a pan. Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.
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I had pumpkin soup for the first time a few years back at my cousin's wedding reception. It was absolutely delicious! The wedding was at the Carlisle in Oak Brook, IL. I don't know if you can pull them up at all if they give out recipes, but it's VERY MUCH worth the try.
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 ½ cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
[Chef’s Note: Tie the bay leaf, thyme sprigs and sage leaves together into a bouquet garni, or wrap into a sachet using cheesecloth, so that it can be removed easily at the end of the cooking time.]
Preparation
In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the bouquet garni. Purée the soup until no lumps remain. Return the soup to the pot and add the sherry. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.
Last edited by Lissie; 11/08/0704:07 PM.
Live Simply Love Generously Care Deeply Speak Kindly Leave the rest to God
2 TBLSP olive oil ¾ cup chopped onion ½ cup chopped green onions 4 cups chopped baby carrots (about 1 ¼ pounds) 3 cups peeled & cubed baking potato (about1 pound) 1 tablespoon grated, peeled fresh ginger ¾ tsp. salt ¼ tsp. curry powder ¼ tsp. ground cinnamon ¼ tsp. ground nutmeg ¼ tsp. black pepper 3 (15.75 oz each) cans fat free, less sodium chicken broth 2 bay leaves
1. Heat oil in large dutch oven over medium heat. 2. Add onions, sauté 3 minutes. 3. Add carrots & potatoes, cook for 1 minute. 4. Add Ginger & remaining ingredients. 5. Bring to a boil, then cover & reduce heat. Simmer for 1 hour 6. Discard bay leaves. 7. Puree in the blender (or a food processor) until smooth. 8. Serve warm.
Yield 9 servings of 1 cup each
Calories: 109 Fat: 3.2 g Protein: 3.8 g Carb: 16.5 g Fiber 2.8 g Chol: o mg Weight Watchers = 2 points per cup
There is only one person who could ever make you happy, and that person is you. David Burns, Intimate Connections
I don't know if you could consider this a holiday recipe or not, but if you like Brie cheese - this makes a killer appetizer. This is not however, one of the healthiest things out there...
Fried Brie
Ingredients: 1 Small Brie Cheese Wheel 1 Egg Panko Style Bread Crumbs Oil for frying 1 French-bread baguette, cut thinly into 1/4" slices OR Multi-Grain Crackers
Directions: Freeze Brie for 30 minutes.
In a small-medium sized bowl, whisk egg. Remove cheese from freezer. Dip the entire cheese wheel into the egg mixture and then into a shallow pan of the bread crumbs, turning to coat and pressing to gently adhere. Transfer to a plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
Pour enough oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350 deg F (you can also use a deep fryer). Fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with slightly toasted thin sliced baguette bread or crackers.
As an option, you can also serve with some thin sliced, and peeled apple slices that have been baked or cooked (similiar to apples found in fresh apple pie). You could also crush up some of your favorite nuts and substitue for the bread crumbs.
For larger parties, either use a larger Brie wheel or cut into wedges. Just increase amount of ingredients in order to coat everything.
It isn't really a holiday recipe, but I made it up Sunday, and it vanished quickly:
Bake a 13x9 white cake, by the book
Leave it in the pan, let it cool a while
Poke it witha fork every couple of inches
Mix up a big box of strawberry Jello. I put some ice in the cold water, because I was in a hurry
Pour about half the Jello over the cake, it soaks i and gets yummy
Mix 2 containers of strawberry yogurt into the remaining jello (I used a electric hand mixer at low speed. Just a short time, but it ends up looking more like yogurt than Jello.)
Stir 'some' whole (or you could slice them, I was lazy) into that mixture (fresh would be great, frozen were cheaper)
Spread that mixture over the top of the cake. If your pan isn't deep enough it will overflow, and you might have to eat some of it
