Pumpkinsoupwithchilicranapplerelish Recipes

Steps:

• Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
• In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Steps:

• Make the Vegetable Base (steps 2-6).
• Heat a medium size pot over medium to medium high heat.
• Add the oil, then the butter (the oil prevents the butter from burning); I prefer unsalted butter, but salted is OK-- just adjust the amount of salt you use in the seasoning step appropriately.
• Once the butter has melted, add the celery, onion, and bay leaf; If you don't have fresh bay, you can use dried, but you'll have to use less and the amount will depend on how old your herb is.
• Season with salt and pepper (Remember, you'll be able to adjust seasoning later, and if you're using canned chicken stock, it can be very salty, so if in doubt, go lightly at this stage).
• Cook until tender, 6-7 minutes.
• Add the Roux (steps 8-10).
• Add the flour, poultry seasoning and hot sauce (I use Tabasco, but any brand will do).
• Cook for 1-2 minutes, to let the flour cook-- you want a golden brown color, not a dark brown.
• Whisk in the chicken stock (I use a low sodium variety, but again, as long as you adjust for the amount of sodium, any brand will do) and bring the liquid to a bubble (above a simmer, but not a boil).
• Add the Pumpkin and Main Ingredients (steps 12-15).
• Whisk in the pumpkin in large spoonfuls.
• Simmer for 10 minutes to let all the ingredients thicken and the flavors come together.
• Add the cream and nutmeg and stir to combine.
• Reduce the heat to low and keep warm until ready to serve.
• To Make the Chili Cran-Apple Relish (garnish), combine all the relish ingredients (apple, onion, lemon juice, cranberries, chili powder, honey, cinnamon), then adjust the seasonings in the relish.
• To Serve (Presentation), adjust the seasonings in the soup, serve the soup in shallow bowls, and put several spoonfuls of the relish on top.
• Enjoy!

Steps:

• Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.

Steps:

• Saute onion, garlic, scallions, scotch bonnet in oil until softened. Add the diced chicken and saute slightly. Add the chicken stock, roasted pumpkin, thyme, salt and pepper and simmer for approximately 1/2 hour. Puree. Serve.

Steps:

• Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
• While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
• Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Steps:

• In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallions.

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
• Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
• Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
• While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, 7-10 minutes.
• Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
• Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
• Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
• Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
• Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn't burn.
• Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
• Top with chopped chives and serve with chips and crudités for dipping.
• Enjoy!

Steps:

• In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
• Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
• Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.