Sentences with phrase «pumpkin over a saucepan»

Line a bamboo steamer with baking paper and steam the pumpkin over a saucepan of gently simmering water for 7 minutes.

Not exact matches

In a large saucepan, combine the remaining milk, cream, sugar, corn syrup, cinnamon and pumpkin pie spice over medium heat.

In a large saucepan over medium heat, add coconut milk, pumpkin, agave nectar, and pumpkin pie spice.

Combine sugar, pumpkin, evaporated milk, butter, pumpkin pie spice, and salt in a saucepan over medium heat.

Meanwhile, whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium - high heat for 5 minutes.

In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg and cloves.

Heat the pumpkin puree in a saucepan with the pumpkin spice over medium - high heat.

In a saucepan over medium heat, toast your pumpkin seeds until just fragrant, about 5 minutes.

In a small saucepan over medium - high heat, melt the butter, pumpkin puree, milk and sugar.

In a small saucepan over medium heat, melt the oil then stir in the sugar and pumpkin puree just until warm; about 1 minute.

In a medium saucepan over medium heat, whisk together 1 cup of the coconut milk, pumpkin puree, sucanat and vanilla extract.

To a saucepan over medium - low heat, add the pumpkin butter, Sriracha, water, honey, tomato paste, ginger, salt, and black pepper.

Pumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air - dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2 cups (500 ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over mediuPumpkin, chorizo and black bean soup 1 tablespoon extra virgin olive oil, plus extra, for drizzling 125g firm air - dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2 cups (500 ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over mediupumpkin, peeled and chopped sea salt and cracked black pepper 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat.

Meanwhile, whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium - high heat for 5 minutes.

Add pumpkin, almond butter, honey, cinnamon, salt, ginger, cloves, and nutmeg in a medium saucepan over medium heat.

For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2 - quart saucepan.

In a medium saucepan over medium / low heat, stir the pumpkin puree, brown sugar, salt, cinnamon, ginger, allspice and nutmeg occasionally for 5 - 7 minutes.

4 In a medium saucepan over medium heat, combine the maple syrup, pumpkin, coconut oil, sugar, pumpkin pie spice, cinnamon, vanilla and salt.