|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
Results 1 - 10 of 160 for pumpkin soup
Remove seeds from pumpkin and save for ... the center after soup has been plated. ... 74.3IU Vitamin A, .23mcg Vitamin B12, 10.5mg Vitamin C, .41IU Vitamin D.
This is the soup I made for ... out of the pumpkin it was made ... everything else and continue to puree. Adjust flavor honey or sugar, salt and herbs, garlic.
To prepare the pumpkin tureen, slice off ... aside.* To prepare soup, melt butter ... before adding soup. The heated shell will act as a chafing dish. :D
Cook sausage just ... peanut butter. Add pumpkin. Slowly stir ... pumpkin shell and garnish with a tablespoon of sour cream and a sprinkle of sunflower seeds.
Melt butter in ... tender. Stir in pumpkin, broth and ... heat. Process or blend until smooth. Return to saucepan and stir in cream. Heat through and serve.
Stir corn starch ... and whisk in pumpkin pie filling until ... transfer to a soup tureen; allow to ... boil or cream will curdle. Serves approximately 8.
Brown sausage over ... soft. Stir in pumpkin puree. Add vegetable ... sausage, light cream, Parmesan cheese, and hot sauce, and simmer another 10-15 minutes.
Simmer ingredients whisking for 5 minutes. Serves 4.
Rinse pumpkin. Cut opening ... remove the seeds. Put the cheddar cheese soup in the pumpkin and bake at 350 degrees for 40 minutes to 1 hour, or until tender.
1. Peel potatoes ... Place potatoes and pumpkin in separate pots ... mixture on low heat, adding cream and "All seasoning" while stirring. 8. Serve hot.
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