Try this recipe:INGREDIENTS6 cups chckien stock1 1/2 teaspoons salt4 cups pumpkin puree1 teaspoon chopped fresh parsley1 cup chopped onion1/2 teaspoon chopped fresh thyme1 clove garlic, minced1/2 cup heavy whipping cream5 whole black peppercorns DIRECTIONSHeat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.Puree the soup in small batches (1 cup at a time) using a food processor or blender.Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Holiday Harvest Pumpkin BreadEveryone's Favorite Pumpkin BreadBy Caroline Trump Takeaways Pumpkin bread your family and gesuts will love.Moist, flavorful, and hearty this pumpkin bread is great for any meal or anytime.A moist, pleasantly spiced, and hearty pumpkin bread that is sure to be a hit at any function. Serve this tasty bread with soup, as a compliment with dinner, as a breakfast bread, or alone. Your family and gesuts are sure to rave about it's very tasty flavor.1 bd Cups of flour1 Cup of sugar1 teaspoon of baking sodabd teaspoon of saltMix dry ingredients in large bowl and sit aside.1 15 oz. Can of pumpkin2 eggs beatenbd Cup of olive oilbd Cup of waterbd teaspoon of nutmegbd teaspoon of pumpkin pie spicebd teaspoon of cinnamonbd teaspoon of allspicebd Cup walnutsbd Cup of raisinsMix wet ingredients, spices, walnuts, and raisins in a separate bowl.Fold dry ingredients into wet ingredient bowl.Pour into a well-greased loaf pan. Bake at 350 degrees for 50 60 minutes or until knife comes out clean. Do not over bake. Do not double recipe. Mix all additional loaves separately.Cool for 10 minutes and serve warm. Tightly wrap remaining bread to keep fresh.This bread is also fantastic at room temperature.
This one has apples and curry- it is faouubls, and perfect for the fall! I also like it topped with a few very special croutons, I added that recipe too! 1/4 cup butter1 clove garlic1 onion1 leek1 large apple, peeled and chopped1 tbsp curry powder2 cups chopped fresh pumpkin4 cups stock (1 use chicken stock)1 cup whipping creamsalt and pepperapple wedgesMelt butter in saucepan. Saute garlic, onion, leek and apple. Stir incurry powder and cook for 1 minute, stirring constantly. Add pumpkin andstock. Bring to boil, stirring occasionally. Reduce heat and simmer untilveggies are tender. Puree all in blender or food processor. Return tosaucepan and stir in all of cream but 2 tablespoons. Season with salt andpepper. When serving garnish with fresh apple wedges, and pour a bit ofcream over top. Looks pretty! Serves 6-8.Croutons2 tablespoons (1/4 stick) butter24 1/4-inch-thick baguette bread slices1 cup grated Gruye8re cheese1 teaspoon minced fresh thyme1 teaspoon minced fresh sage For croutons:Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve
You can serve any crusty bread like ciabata, French garlic bread or baguette, sourdough bread or corn bread with the soup. You can also serve sliced cold cuts of meats, cheese and a fresh tossed salad along with butter and mustard and your guests can prepare a sandwich of their liking to go along with the soup.