Sentences with phrase «as pumpkin soup»

Not exact matches

This pumpkin broccoli soup is pretty quick and easy to make as the vegetables don't take long to cook.

If you are in need of soup just as much as we are over here in the Lovlie cocoon, here's a hot bowl of silky pumpkin soup — a tasty main - meal soup which is nice served with a slice of bread or why not some sweet potato roti.

This delicious tomato soup uses canned pumpkin as a thickener - SO good and a super quick weeknight dinner idea!

I want to get wild and make pumpkin pudding and pumpkin soup and put on a pumpkin costume and do a jig as a pumpkin.

Warm and sweet with a detectable hint of spices, this rich pumpkin soup is easy to make and acts as the perfect starter to an autumnal meal.

I can't tell you how much I love this soup!!!!! Made it twice in as many months because my farm share box kept giving us pumpkins and I'm not a huge sweet fan.

I combined Elise's brined pumpkin seed recipe with Ouvo's 3 - pepper spiced Pepitas recently with great success as an acompaniment to roasted pumpkin soup recently too.

As written this is much more black bean soup than pumpkin.

If your squash shells are suitable, you can serve your soup using the shells as a bowl (small sugar pumpkins work well for this task, as well).

I make big batches of pumpkin and veggie soup to freeze and take as lunches... it really is the ultimate comfort food.

I used a sheep's milk feta that is salty, and I wish I had thought to rinse the brine off of the cheese before tossing it in - I will do that next time, as despite the above mentioned quirks, these muffins are still great when used to scoop up pumpkin ginger soup.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

It will probably come as no surprise by now (I mentioned it when I posted my pumpkin, broccoli and cheddar soup and spiced pumpkin beetroot muffins) that this recipe came about in large part from what I had to hand, but the result is a really tasty and colorful root vegetable and lentil soup.

I personally love making our pumpkin and sunflower seed loaf to accompany this soup, but the wholemeal version and the crusty white bread work just as well with it!

As Thanksgiving entertaining often goes beyond the holiday meal, there were a few other dishes — ancient grains, soups, desserts, and an irresistible Pumpkin Bread — I prepared for family and friends throughout the long holiday weekend.

Roast in a preheated 375 degree F. oven for 7 to 10 minutes or until the seeds are lightly browned and crispy.You can garnish this soup with a variety of different options such as a dollop of light sour cream, a spoonful of diced pears and chopped roasted chestnuts sauteed until tender, some chopped fresh greens such as watercress, or with a sprinkling of roasted crisp pumpkin seeds as I used in the photo.

I now have a container of raw pumpkin seeds or pepitas in my refrigerator at all times, and I throw them into my morning hot cereal, on top of soups and salads, or simply enjoy them as a snack.

The amount of broth needed for the soup will depend on how much moisture is in your pumpkin, as well as how thick you prefer your soup to be.

As much as I really do enjoy a sweeter squash or pumpkin soup, I feel like it sometimes gets tiresome halfway through the bowl and I need something savorAs much as I really do enjoy a sweeter squash or pumpkin soup, I feel like it sometimes gets tiresome halfway through the bowl and I need something savoras I really do enjoy a sweeter squash or pumpkin soup, I feel like it sometimes gets tiresome halfway through the bowl and I need something savory.

Despite the changes, the result was a savoury pumpkin soup that's a little bit spicy but just as comforting, cozy and creamy as the more traditional versions.

Great soup with some alterations, or I should say that it is a great pumpkin soup, as I did nt make the blue cheese topping as Im not a blue fan.

Choose from fresh - daily soups and salads — many wheat - free and vegan — such as our kale salad with fresh apples and toasted nuts, or our hearty lentil salad with roasted squash and pumpkin seeds.

I also have cans of it staring at me and I can't stand the thought of any more pumpkin chili or soup this week (much as I love both).

it also serves as a change in our winter diet which mostly consists of pumpkin soups, casseroles, roasted veggies, and christmas cookies.

This reinvention of a traditional butternut squash soup, uses pumpkin pie as inspiration.

If you've grown tired of the butternut soup craze as I have, this pumpkin soup is a welcome change.

dried ginger salt and pepper, to taste pumpkin seeds, as needed to garnish the soup (allot approximately 1/2 tbsp.

Pumpkin soup is apparently one of the standard fall dishes that returns annually and as predictably as the falling leaves all over eastern Europe.

The smaller, sugar / pie pumpkins provide the most flavorful additions to any baked dish or baked good and are great as a soup.

Full of traditional rich Thai flavors and still just as creamy as your favorite pumpkin soup.

The pumpkin soup I made as soon as I got home from India - with an herby butter drizzle and lemon ginger pulp.

We're big fans of the soup purées as you can see from the Roasted Winter Squash Soup and Pumpkin Bacon Soup of year's past.

I saw only one problem with my pumpkin soup as I looked at it in the pot — and that was that it was not creamy.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

As it uses canned ingredients, it is also a great pumpkin soup recipe for when fresh pumpkin is out of season.

Eating soup as a Thanksgiving entree means you have plenty of room left for stuffing, potatoes, and pumpkin pie!

Add a starchy vegetable such as carrots, corn, potatoes, pumpkin, peas to your pureed soups which help with consistency and thickness.

Preserving cushaw squash is a simple process and pre-chopped and frozen squash is a great addition to a breakfast stir fry, to soups and stews, roasted in the oven or as a pumpkin substitute in pumpkin pie.

First up was a pumpkin soup and roasted ginger soup with cashew cream, dehydrated seed croutons and peppery nasturtium leaves known for their natural antibiotic properties and high levels of vitamin C, all highly appreciated as the flu season hits!

As I've made so much pumpkin soup lately, I decided to go for a risotto.

A benefit is you can make this soup any time of the year, as organic unsweetened canned pumpkin is readily available year round.

It can be used as a healthy thickener for pumpkin soup or to make muffins, bread, cookies, and other yummy desserts like this latest recipe for pumpkin pudding.

Some of my favorites as well as my kids are: Coconut Pumpkin soup with chicken, whole wheat pizza, turkey BLTs, protein balls....

I intend this soup to be served more as an appetizer than the main course as it is a sweeter pumpkin soup than you may be used to.

Pumpkin makes a great addition to soup, whether in chunks or as a puree.

To make this pumpkin soup I used traditional spices such as cinnamon and anise, but also turmeric for its anti-inflammatory properties, coconut milk for an increased absorption of beta - carotene, and lemon for a dash of vitamin C and balanced taste.

I am all about the toppings for soup as well and I love how this lentil pumpkin seed topping adds both bulk / protein as you mentioned and crunch.

And the best part for me... the colors of earth are planted in our flowerbeds and scattered indoors as throw pillows, afghans and pumpkin soup bowls.

Favorite fall dinner (as of last fall) is coconut curry pumpkin soup topped with cumin spiced yogurt, pumpkin seeds, and some greens.

As much as I love pumpkin, I have yet to make a pumpkin souAs much as I love pumpkin, I have yet to make a pumpkin souas I love pumpkin, I have yet to make a pumpkin soup.