Sentences with phrase «roasted pumpkin puree»

Make the Roasted Pumpkin Puree and have ready to combine with ice cream when you churn the ice cream (Step 12).

Tara, I made a delish batch of the no sugar muffins yesterday, and I swapped in 1 cup of roasted pumpkin puree for the bananas, and then added a handful of walnuts and chopped figs.

There has been a lot of talk of roasted pumpkin around here lately, so it may be important to clear up any confusion between the roasted pumpkin slices, which were roasted till soft but not too soft, and the roasted pumpkin puree, which was roasted until the pumpkin completely collapsed, and then pureed and frozen for future use.

* Sniffle * I just used the last of my frozen roasted pumpkin puree from the Fall pumpkin harvest But oh looky here — the pumpkin puree was sure put to yummy use!

Healthy and creamy spicy pumpkin soup, full of flavor and very easy to make, especially if you prepare the fresh roasted pumpkin puree in advance.

-- I have tried this recipe using homemade roasted pumpkin puree as well as several different brands of pureed pumpkin (BPA free)-- some are watery than others, but they've all worked very well.

I like to use homemade roasted pumpkin puree, but you can easily substitute canned pumpkin.

Add 1 lb of roasted pumpkin puree to secondary.

Not exact matches

I roast and puree (and usually grow) my own pumpkins every year.

This looks so good, I wonder if you can use pumpkin puree instead of roasted pumpkins, since that's the only thing I have and I'm craving a pumpkin bread.

Hi Molly — Well, I roasted a halved, seeded, scooped - out pumpkin (maybe at 375 or 400) until it was tender, scraped it off it's skin and pureed the flesh.

You can either roast a fresh pumpkin or use puree (just make sure to get plain pumpkin and NOT pie filling!).

My advice is to buy 3 to 4 small to medium pumpkins roast them puree them and keep them in small batches that you can freeze for feature dishes.

MENU IDEAS: Appetizer / Butternut Squash & White Bean Puree; Main Course / Lemon - Garlic Roasted Chicken Breasts; Vegetable / String Beans a la Marc; Dessert / Pumpkin Pecan Chocolate Chip Bread

Cranberry Pomegranate Compote Cranberry Chutney with Dried Apricots and Spices Fall Garden Greens with Apples and Walnuts Perfect Fall Salad Arugula Salad with Pomegranate, Avocado and Goat Cheese Roasted Squash Salad with Dates and Spicy Pecans Roasted Brussels Sprouts with Cream and Aleppo Pepper Pan Roasted Brussels Sprouts with Pears Maple Butternut Squash and Parsnip Soup Parsnip and Apple Soup Celery Root, Kale, and Wild Rice Soup Cinnamon Roasted Sweet Potatoes and Garlic Roasted Vegetables with Cardamom Spiced Sweet Potato Puree Pumpkin Gingerbread Stuffing

I finally roasted them the other day and made my own homemade pumpkin puree.

Then add roasted pumpkin's puree and tomato puree with water and seasonings.

This is quite close to the traditional Pumpkin soup recipe by roasting the pumpkin to a smoothPumpkin soup recipe by roasting the pumpkin to a smoothpumpkin to a smooth puree.

Roasting the pumpkin ensures that the soup has an earthy flavor and when pureed, it gives a smooth and velvety texture.

Or refer my recipe for Roasting Fresh Pumpkin and making Homemade Puree.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

I would definitely think you could sub out some pureed fresh roasted pumpkin or butternut squash in this recipe.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

You can bake, roast, mash, or puree these eating pumpkins just like other winter squash.

B) Buy fresh pumpkins, roast and puree.

I decided recently that I'd make a hummus using roasted pumpkin seeds along with chickpeas and some leftover squash puree.

I used roasted pumpkin for depth of flavour and a less wet mix, but for speed you could use fresh raw chunks or puree from a can BUT in that case you will likely need to add extra oatmeal (or a similar dry ingredient) since the resulting mix will be wetter than when using roasted pumpkin which has a lot less moisture remaining.

Canned pumpkin puree is really great for you, and way way way less labor intensive than roasting and pureeing your own pumpkins (although if you do that, more power to ya).

Plus, no way do I have an hour plus to waste roasting, peeling and pureeing pumpkin before actually getting to the soup making portion of the evening.

Alex Stupak prepares this outstanding Yucatán - style dip by pureeing pumpkin seeds with roasted tomatoes, garlic and chile.

I usually have a roast - puree» - a-thon the same day and save a few whole pumpkins for later in the winter.

I've made it with both store - bought pumpkin puree, and homemade roasted butternut squash puree, and depending on which one you use, you can add more or less maple syrup.

As soon as I have a chance, I plan on picking up a bunch of fresh pie pumpkins, roasting them, and keeping the puree on hand.

I halved the recipe for 4 people but used the full amount of spices and used fresh pumpkin roasted and pureed - just because I had some on hand.

I roasted a small sugar pumpkin, and pureed its flesh with my own pumpkin spice mix, a scoop of coconut whipped cream I had made while the pumpkin was roasting, and some maple syrup for natural sweetness.

If you don't have time to make pumpkin recipes, just make sure the pumpkin products you are buying at the store are free of preservatives, artificial flavors and chemicals (try organic pumpkin puree, pumpkin ice cream, maple pumpkin KIND bars, organic roasted pumpkin seeds, pumpkin granola, etc.).

Even if you don't have time to make a pie now, you can roast, puree and then freeze the pumpkin for later.

Yes, I could have roasted a pumpkin and pureed it, but it felt from - scratch enough to be making my own homemade pasta.

Just cut a sugar pumpkin (best for making puree) in half, scoop out the seeds and roast, cut side down, on a greased baking sheet for about 45 - 55 minutes in a 375F oven.

Learn how to roast up a giant pumpkin and create delicious, flavorful and budget - friendly pumpkin puree at home!

I did roast and use my own pumpkin puree.

I've got ta roast up a pumpkin this weekend and get down to business, because as an expat I seriously paid $ 10 for a can of pumpkin puree yesterday.

I roasted pumpkin in the oven (which caramelized the sugars in it) and then pureed it.

I used fresh pumpkin puree from a pumpkin that I roasted, but you can also use canned pumpkin in this recipe.

If I didn't have to roast a pumpkin for more puree, I'd be in the kitchen making it right now.

Fresh pumpkin puree made with pumpkins that have been roasted with some coconut oil!

Pureed or roasted, pumpkin imparts a flavorful richness to soups that is sure to please your palate.

When pumpkin is finished roasting, scoop out the flesh from the whole half of the pumpkin and mash or puree until smooth.

After onions are clear, add in pumpkin puree and roasted carrots (boiled or cooked carrots work too).

* if you don't have time to roast, cube, and freeze your pumpkin ahead of time there's always the option of using canned pumpkin puree.