|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 54 for canned pumpkin soup
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This is the soup I made for ... out of the pumpkin it was made ... use 2 large cans of pumpkin puree) ... flavor honey or sugar, salt and herbs, garlic.
To prepare the pumpkin tureen, slice off ... aside.* To prepare soup, melt butter ... in blender). This can be made up ... will act as a chafing dish. :D
Stir corn starch ... and whisk in pumpkin pie filling until ... transfer to a soup tureen; allow to ... cranberries or croutons. Can be refrigerated and ... curdle. Serves approximately 8.
Cut top off pumpkin. Clean seeds ... sugar, mushrooms and soup. Simmer 10 ... are a slightly faded color, less fibrous, and usually a bit smaller in size.
1. In small ... addition. Beat in soup, Flavoring 1 ... crust. Bake at 350 degrees for 45 minutes or until set in center. Cool, chill and garnish as above.
Wash pigeon peas and put into boiling water or stock to cook until soft. Add remaining ingredients. Simmer gently until flavors are developed and ...
Saute pepper, onion, ... brown. Add tomatoes, pumpkin/squash, water and ... well. Stir into soup mixture; add salt ... mixture boils. Yield 6-8 servings.
Melt butter and saute onions. Add pumpkin, chicken broth, ... cream and heat barely to boiling. Remove from heat. Adjust seasonings. Dust with nutmeg. Serve.
In saucepan melt ... boiling. Stir in pumpkin and cream. Reduce ... sherry, salt and pepper. Top with chives. Serve hot or cold. Makes 8 (1 cup) servings.
In saucepan combine pumpkin, milk and spices. Heat until smooth and hot. DO NOT BOIL. Add butter and ham.
Result Page: 1
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