Judys Pumpkin Soup Recipes

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
• Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
• Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

Steps:

• Saute the onion and garlic in the olive oil.
• Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
• Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
• for the beans, kidney beans works very nicely, but whatever your preference is will work.
• it goes really well with some crusty bread or buttered cornbread.

Steps:

• In a large saucepan, melt the butter.
• Saute onion and garlic until soft over medium heat.
• Add curry powder, salt, coriander, and red pepper; cook 1 minute.
• Add broth, simmer uncovered for 15- 20 minutes.
• Stir in pumpkin and half and half; cook 5 minutes.
• Pour into blender and puree until creamy.
• Reheat and serve.

Steps:

• Heat olive oil in a skillet.
• Add onion, bell peppers, celery,and garlic.
• Sauté until tender (about 5-6 minutes).
• Drain and rinse black beans.
• Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
• Stir in the salt, pepper, coriander and cumin.
• Simmer over a medium-low heat for 15 minutes, stirring occasionally.
• Place 1/2 of the pan contents into a blender and purée.
• Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
• Ladle into serving bowls and top each bowl with one TBS sour cream.

Steps:

• Place pumpkin in the oven and roast at 200 degrees C until soft. (This is optional you can just put pumpkin into the soup but I find this gives it a much sweeter flavour).
• In the meanwhile heat a little olive oil in a saucepan and saute onion and garlic for 2 minutes.
• Add curry powder and cumin and keep stirring to allow aroma to develop.
• Add all the vegetables and pour over the stock.
• Bring to the boil, then cover and turn heat down to a simmer for approximately 20 minutes until all vegies are soft.
• Puree and serve.

Steps:

• Mix first 3 ingredients and spread into 9x13 inch casserole dish then bake for 30 minutes.
• Cool.
• Mix next 3 ingredients well and spread over cooled crust.
• Refrigerate 1 hour.
• Mix next 5 ingredients well and bring to a boil.
• Dissolve gelatin in 1/4 cup of water and add to boiling mixture.
• Turn heat down to warm.
• Beat the three egg whites, gradually adding 1/4 cup of sugar until stiff.
• Fold egg white mixture into slightly cooled pumpkin mixture and spread over the other 2 layers of the dessert.
• Top with a generous layer of Cool Whip to finish off this yummy dessert.