EVERYTHING BAGEL PUMPKIN SEEDS
Roasted pumpkin seeds get the everything bagel upgrade.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with the olive oil.
- Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
- Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
- Meanwhile, mix together the white and black sesame seeds, dried minced garlic, dried minced onion, poppy seeds and sea salt in a small bowl to combine.
- Whisk the egg white in a medium bowl until foamy. Add the baked pumpkin seeds and toss until fully coated. Add the everything seasoning mix to the bowl and continue to toss until the seeds are coated in the seasoning. Spread the seeds back on the original baking sheet and continue to bake until golden brown and crispy, about another 25 minutes. Cool before serving.
CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
- Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
TOASTED PUMPKIN SEEDS
Provided by Michael Chiarello : Food Network
Time 12m
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.
CREAM OF PARSNIP SOUP
Steps:
- In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
- Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.
ROASTED-SQUASH-AND-PARSNIP SOUP
Honeynut squash (butternut also works well), parsnips, leeks, and Granny Smith apples are roasted with fresh thyme and sage, then pureed for the base of this satisfying soup. Brown butter adds wonderful depth of flavor, and each bowl is finished with crispy fried sage and a trio of seeds (pumpkin, sesame, and poppy).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. Scoop seeds and pulp from squash; discard. (Or lightly coat seeds in oil, season with salt, and roast on a rimmed baking sheet until crisp and darkened slightly, about 20 minutes; let cool and reserve for garnish.) On a rimmed baking sheet, rub squash halves with 1 tablespoon oil and season with salt; turn cut-sides down. On another rimmed baking sheet, toss parsnips and leeks with remaining 1 tablespoon oil, season with salt, and sprinkle evenly with thyme and chopped sage; spread in a single layer.
- Roast 30 minutes. Add apples to sheet with squash, cut-sides up. Continue roasting until vegetables turn golden brown in places and are easily pierced with the tip of a knife, 15 to 20 minutes more. When cool enough to handle, scoop flesh from squash; transfer half to a blender with half of other vegetables and apples, 2 cups broth, and 1 cup water. Puree until smooth, adding more water as needed if too thick to self-level. Pour through a sieve into a pot. Repeat process with remaining vegetables, apples, broth, and 1 more cup water.
- Melt butter in a small saucepan over medium heat, swirling occasionally, until fragrant and golden brown and dark-brown sediment particles form in bottom of pan, 8 to 10 minutes. Stir brown butter into soup; season with salt and pepper. Rewarm soup over medium-low heat, stirring occasionally and adding more water as necessary until it reaches desired consistency.
- Wipe pan clean. Heat 1/4 inch of oil over medium-high. When it shimmers, add a handful of sage leaves; cook, stirring a few times, until darkened slightly, 20 to 30 seconds. Transfer to paper towels, season with salt, and let stand until cool and crisp, 2 to 3 minutes. Fry more sage as desired. Serve soup topped with crisped sage, pepitas, sesame seeds, poppy seeds, and a drizzle of oil.
More about "cream of parsnip soup with toasted pumpkin seeds recipes"
ROASTED PUMPKIN AND PARSNIP SOUP - PLANT-BASED DIET …
From nutritionstudies.org
4.5/5 (2)Total Time 1 hr 10 minsCategory Soups
- To roast the vegetables: Peel the parsnip and cut into ½-inch thick pieces. Cut the pumpkin in half along the equator. Use a big spoon to scoop out the seeds. You can roast the seeds and use as garnish on the soup.
- Place the parsnip in a baking dish. Place the pumpkin, cut-side-down, over the parsnips. Add 2 cups of water to the baking dish. Roast at 425 degrees F for about 60 minutes.
ROASTED PUMPKIN SOUP (CREAMY VEGAN RECIPE)
From biancazapatka.com
10 BEST PUMPKIN PARSNIP SOUP RECIPES | YUMMLY
From yummly.co.uk
CARROT PUMPKIN SOUP - AHEAD OF THYME
From aheadofthyme.com
ROASTED PUMPKIN SOUP WITH TOASTED PUMPKIN SEEDS
From basicsmarket.com
CREAMY PUMPKIN SOUP WITH ROASTED PUMPKIN SEEDS RECIPE - EAT …
From eatsmarter.com
PARSNIP SOUP - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
ROASTED PUMPKIN PARSNIP SOUP | REFORM JUDAISM
From reformjudaism.org
PARSNIP AND COCONUT SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CREAMY PUMPKIN SOUP RECIPE (30 MINUTES!) | WHOLESOME YUM
From wholesomeyum.com
ROASTED PUMPKIN SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
10 BEST PUMPKIN PARSNIP SOUP RECIPES | YUMMLY
From yummly.com
10 BEST PUMPKIN PARSNIP SOUP RECIPES | YUMMLY
From yummly.com
CREAM OF PARSNIP SOUP WITH TOASTED PUMPKIN SEEDS
From recipenet.org
THE BEST RECIPE FOR CREAMY ROASTED PUMPKIN SOUP - COOK HOMEY
From cookhomey.com
CREAM OF PARSNIP SOUP WITH TOASTED PUMPKIN SEEDS …
From foodnetwork.co.uk
You'll also love