SAVORY PUMPKIN SOUP WITH HAM
This delicious pumpkin soup will awaken every taste bud on your tongue! Great with oyster crackers.
Provided by Cathy
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add pumpkin, chicken broth, water, salt, pepper, and celery seed. Bring to a boil, stirring occasionally. Remove from heat; add milk and yogurt. Puree using an immersion blender until smooth. Add ham and let stand until heated through.
Nutrition Facts : Calories 215 calories, Carbohydrate 24.4 g, Cholesterol 29.4 mg, Fat 8.8 g, Fiber 5.8 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 1833.5 mg, Sugar 13.1 g
PUMPKIN RISOTTO CON LA ZUCCA
Provided by Mark Bittman
Categories main course, side dish
Time 1h
Yield 4 to 6 servings.
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.
- Put 2 tablespoons butter or oil in a large, deep skillet over medium heat. When hot, add the onions and cook until they soften, about 5 minutes. Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
- Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice. Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes. Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
- Begin adding the pumpkin purée and stock alternately, 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more; the consistency should not be soupy or dry. Stir frequently.
- Taste the rice about 20 minutes after you add it. You want it to be tender but still have some crunch; this can take up to 30 minutes. When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning. Heat a dry skillet and add the nuts; toast until fragrant. Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 825 milligrams, Sugar 6 grams, TransFat 0 grams
HAM, ZUCCHINI & PUMPKIN RISOTTO
Make and share this Ham, Zucchini & Pumpkin Risotto recipe from Food.com.
Provided by SandraMK
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt 2 tablespoons butter over medium-low heat.
- Add onion and garlic and cook for 2-3 minutes until onion has softened.
- Add the wine and cook until the liquid is reduced by half.
- This should take 3-5 minutes.
- Add rice, salt pepper and ham and stir to coat evenly.
- Add 2 cups of stock and stir over medium heat until absorbed.
- This should take 5-6 minutes.
- Stir in pumpkin and zucchini.
- Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
- This should take 15-18 minutes from the time you add first stock.
- Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.
Nutrition Facts : Calories 451.2, Fat 11.9, SaturatedFat 6.6, Cholesterol 32.3, Sodium 1365.3, Carbohydrate 59.6, Fiber 2.6, Sugar 2.9, Protein 17.6
HAM AND ZUCCHINI RISOTTO
This creamy risotto is made with evaporated milk, so it's low in fat and super tasty. You can use any green vegetables instead of zucchini, like broccoli or spinach. Guaranteed to satisfy the most ravenous hunger.
Provided by oloschiavo
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray pan with oil and heat.
- Cook leek, garlic, celery and ham until leek is soft.
- Add rice and stir until rice is coated.
- Add stock and milk and bring to boil.
- Simmer for 20 minutes or until rice is soft, stirring occasionally.
- Add zucchini and peas, cook another 5 minutes.
- Remove from heat, stir in parsley, cheese and pepper.
Nutrition Facts : Calories 364.8, Fat 6.8, SaturatedFat 2.8, Cholesterol 29.7, Sodium 922.2, Carbohydrate 53.9, Fiber 3.6, Sugar 5.9, Protein 20.5
HAM & ZUCCHINI ITALIANO
I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.
Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1013mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
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