Start of pumpkin season
I saw this on my monthly Bisquick newsletter and wanted to try them as scones. I ended up making some of the changes listed in the reviews plus some of my own. I increased the canned pumpkin t...
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I'm hoping for 50 pumpkin recipes so I hope others participate. Here is my favorite Pumpkin Soup recipe.
3 tablespoons olive oil
1 large yellow onion, finely diced
2 carrots, peeled and sliced
1 celery stalk, diced
2 cloves garlic, pressed
10 cups vegetable broth
1 28-ounce can pumpkin purée (not pumpkin pie filling)
6 medium Yukon gold potatoes, peeled and diced
Salt and freshly ground pepper, to taste
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup freshly chopped parsley, plus extra for garnish
1 cup Toasted pumpkin seeds, for garnish
Saute the onions, carrots, celery and garlic until you know, sautéed Add the broth and bring to a soft boil. Boil for about 15 minutes, then add the pumpkin and the potatoes and bring back to a boil. Add the spices, lower the heat and simmer for about 30 to 40 minutes. Turn off, and allow to cool.
Purée mixture with an immersion blender, or, in a standing blender, purée in small batches. In a pot over low heat, reheat soup, stirring often. Serve hot, garnished with parsley and sprinkled with pumpkin seeds.
You wont be sorry.
Now if you have a VitMix, they have a decent recipe also that you might like. Its my go to when I'm in a hurry.
3 tablespoons olive oil
1 large yellow onion, finely diced
2 carrots, peeled and sliced
1 celery stalk, diced
2 cloves garlic, pressed
10 cups vegetable broth
1 28-ounce can pumpkin purée (not pumpkin pie filling)
6 medium Yukon gold potatoes, peeled and diced
Salt and freshly ground pepper, to taste
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup freshly chopped parsley, plus extra for garnish
1 cup Toasted pumpkin seeds, for garnish
Saute the onions, carrots, celery and garlic until you know, sautéed Add the broth and bring to a soft boil. Boil for about 15 minutes, then add the pumpkin and the potatoes and bring back to a boil. Add the spices, lower the heat and simmer for about 30 to 40 minutes. Turn off, and allow to cool.
Purée mixture with an immersion blender, or, in a standing blender, purée in small batches. In a pot over low heat, reheat soup, stirring often. Serve hot, garnished with parsley and sprinkled with pumpkin seeds.
You wont be sorry.
Now if you have a VitMix, they have a decent recipe also that you might like. Its my go to when I'm in a hurry.
