COOKING PUMPKIN IN THE OVEN : COOKING PUMPKIN IN
COOKING PUMPKIN IN THE OVEN : THE GREAT CHRISTMAS COOKIE SWAP COOKBOOK : COOK COUNTY CLERK OF CIRCUIT COURT.
Cooking Pumpkin In The Oven
Justy gave me a half a pumpkin and told me I could make a soup with it. I was unsure about how it would turn out, but it is wonderful! Thank you, Justin! I'm bringing it to a potluck tomorrow.
Roast pumpkin half in oven at 475 for an hour.
Chop onions and celery and start softening them for about 8 minutes. Add thyme, marjoram, salt and pepper. Grate in nutmeg. Add two cloves of garlic, stir for 30 seconds, then add about 5-6 cups stock.
Scoop out cooled flesh of pumpkin with an ice cream scoop. (Before I roasted the pumpkin I sprinkled it with salt, pepper, a bit of sugar and I smeared it with olive oil.)
Scoop pumpkin into soup, stirring every couple of scoops to see how much you'll need. I used most but not all of the pumpkin. Add two generous handfuls of gorgeous dried porcini mushrooms. Set lid loosely on and simmer for at least 30 minutes on medium low heat.
Blend with immersion blender. In a separate little bowl, blend butter, milk, and flour. Add a bit of the soup and stir. Add the roux to the soup and combine with blender. Taste and adjust seasonings. I like to keep it savory but still add more touches of nutmeg and cinnamon.
Just ask if I've forgotten something!
What do you do when you find two extra cans of pumpkin in your cupboard and you don't feel like pumpkin pie?
Two batches of this!
And boy is it yummy (actually uses less than two cans, I used the rest to make a pumpkin pecan yeasted bread)
Spiced Pumpkin Gingerbread
2 ? cups all-purpose flour
1 cup granulated sugar
? cup wheat germ
1 teaspoon ground ginger
1 ? teaspoons ground cinnamon
? teaspoon ground allspice
1.4 tsp ground cloves
2 teaspoons baking powder
1 teaspoon baking soda
? teaspoon salt
1 cup canned pumpkin puree (Not that pumpkin pie filling stuff, check the label and make sure it's pure pumpkin)
1 can (12 fl. oz.) evaporated milk
5 tablespoons butter, melted
1 large egg
Preheat the oven to 350° F. Lightly grease bottom of 9?5-inch loaf pan.
Combine dry ingredients in large bowl and mix well with a whisk.
Combine pumpkin, evaporated milk, butter and egg in medium bowl; mix well.
Add pumpkin mixture to dry mixture; stir just until moistened (think “muffins”).
Pour into prepared pan.
Bake for 60 to 70 minutes or until wooden pick inserted in centre comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
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