Iced Pineapple Pumpkin Soup - recent work

Iced Pineapple Pumpkin Soup

• 3 tbsp. of frozen concentrate drink of your choice -tropical -orange -pineapple
  
• 1/4 cup fresh lime juice
  
• 1 squash puree (one that smells like a cucumber and or cantaloupe)
• 2 tbsp. honey
• 1 cup vanilla yogurt
  
• 1 tbsp. chopped fresh mint

Combine orange juice, lime juice, lemon cucumbers, cantaloupe and honey in a food processor (or blender) and blend until smooth. Stir in yogurt and mint. Chill for at least 2 hours and serve cold.

note this pumpkin I used smelled like a cucumber and cantaloupe so I created a recipe for it and not all pumpkins and squash not work.   

Iced Pineapple Pumpkin Soup - recent work

Iced Pineapple Pumpkin Soup

• 3 tbsp. of frozen concentrate drink of your choice -tropical -orange -pineapple
  
• 1/4 cup fresh lime juice
  
• 1 squash puree (one that smells like a cucumber and or cantaloupe)
• 2 tbsp. honey
• 1 cup vanilla yogurt
  
• 1 tbsp. chopped fresh mint

Combine orange juice, lime juice, lemon cucumbers, cantaloupe and honey in a food processor (or blender) and blend until smooth. Stir in yogurt and mint. Chill for at least 2 hours and serve cold.

note this pumpkin I used smelled like a cucumber and cantaloupe so I created a recipe for it and not all pumpkins and squash not work.   

Iced Pineapple Pumpkin Soup - recent work

Iced Pineapple Pumpkin Soup

• 3 tbsp. of frozen concentrate drink of your choice -tropical -orange -pineapple
  
• 1/4 cup fresh lime juice
  
• 1 squash puree (one that smells like a cucumber and or cantaloupe)
• 2 tbsp. honey
• 1 cup vanilla yogurt
  
• 1 tbsp. chopped fresh mint

Combine orange juice, lime juice, lemon cucumbers, cantaloupe and honey in a food processor (or blender) and blend until smooth. Stir in yogurt and mint. Chill for at least 2 hours and serve cold.

note this pumpkin I used smelled like a cucumber and cantaloupe so I created a recipe for it and not all pumpkins and squash not work.   

Pumpkin Bread Pudding - Long Island Pumpkin

Pumpkin Bread Pudding

Long Island Pumpkin was used

from the Food Network website.

Ingredients

• 4 cups milk
• 1 cup granulated sugar
• 8 whole eggs
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 16 ounce fresh pumpkin
• 1 loaf of Hawaiian bread cubed, enough to fill a 9 by 13-inch baking dish.
• 1 cup fresh cranberries

Directions  

1. Preheat oven to 350 degrees F.  
2. In a mixing bowl, blend all ingredients, except for bread and cranberries. 
3. Fill a 9 by 13-inch baking dish with bread cubes. 
4. Sprinkle cranberries over bread cubes. 
5. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). 
6. Bake for about 1 hour, or until pudding is set.

 Serve warm.

Pumpkin Bread Pudding - Long Island Pumpkin

Pumpkin Bread Pudding

Long Island Pumpkin was used

from the Food Network website.

Ingredients

• 4 cups milk
• 1 cup granulated sugar
• 8 whole eggs
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 16 ounce fresh pumpkin
• 1 loaf of Hawaiian bread cubed, enough to fill a 9 by 13-inch baking dish.
• 1 cup fresh cranberries

Directions  

1. Preheat oven to 350 degrees F.  
2. In a mixing bowl, blend all ingredients, except for bread and cranberries. 
3. Fill a 9 by 13-inch baking dish with bread cubes. 
4. Sprinkle cranberries over bread cubes. 
5. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). 
6. Bake for about 1 hour, or until pudding is set.

 Serve warm.

Pumpkin Bread Pudding - Long Island Pumpkin

Pumpkin Bread Pudding

Long Island Pumpkin was used

from the Food Network website.

Ingredients

• 4 cups milk
• 1 cup granulated sugar
• 8 whole eggs
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 16 ounce fresh pumpkin
• 1 loaf of Hawaiian bread cubed, enough to fill a 9 by 13-inch baking dish.
• 1 cup fresh cranberries

Directions  

1. Preheat oven to 350 degrees F.  
2. In a mixing bowl, blend all ingredients, except for bread and cranberries. 
3. Fill a 9 by 13-inch baking dish with bread cubes. 
4. Sprinkle cranberries over bread cubes. 
5. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). 
6. Bake for about 1 hour, or until pudding is set.

 Serve warm.

Winter Squash & Apple Bisque - Fairytale Pumpkin

Winter Squash and Apple Bisque 

using a  Fairytale Pumpkin

(Butternut, Hubbard, Turks Turban, Orange Hubbard, baby bear, Ambercup or pumpkins like Fairytale) 

from the Williams Sonoma Soup & Stew Cookbook

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 shallots finely, chopped 
• 2 tart apples, peeled, cored and cut into cubes
• 2 pound of Winter Squash, cubed
• 6 cups chicken stock
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoon finely chopped fresh thyme
• 1/2 cup half and half
• salt and pepper to taste
• 1/2 cup sour cream

Directions

1. In a soup pot melt butter over medium heat, saute onions and shallots until softened, about 5 minutes.  
2. Add the apples and squash, cook about 3 minutes.
3. Add the stock, rosemary and thyme.   
4. Reduce heat to a simmer and cover, until vegetables are tender.  About 25 minutes.
5. Cool before using a handheld blender to puree the soup.  
6. Stir in half and half.
7. Reheat over medium low heat. 
8. Garnish with sour cream, rosemary and thyme   

 This was made with Turks Turban Squash

Winter Squash & Apple Bisque - Fairytale Pumpkin

Winter Squash and Apple Bisque 

using a  Fairytale Pumpkin

(Butternut, Hubbard, Turks Turban, Orange Hubbard, baby bear, Ambercup or pumpkins like Fairytale) 

from the Williams Sonoma Soup & Stew Cookbook

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 shallots finely, chopped 
• 2 tart apples, peeled, cored and cut into cubes
• 2 pound of Winter Squash, cubed
• 6 cups chicken stock
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoon finely chopped fresh thyme
• 1/2 cup half and half
• salt and pepper to taste
• 1/2 cup sour cream

Directions

1. In a soup pot melt butter over medium heat, saute onions and shallots until softened, about 5 minutes.  
2. Add the apples and squash, cook about 3 minutes.
3. Add the stock, rosemary and thyme.   
4. Reduce heat to a simmer and cover, until vegetables are tender.  About 25 minutes.
5. Cool before using a handheld blender to puree the soup.  
6. Stir in half and half.
7. Reheat over medium low heat. 
8. Garnish with sour cream, rosemary and thyme   

 This was made with Turks Turban Squash

Winter Squash & Apple Bisque - Fairytale Pumpkin

Winter Squash and Apple Bisque 

using a  Fairytale Pumpkin

(Butternut, Hubbard, Turks Turban, Orange Hubbard, baby bear, Ambercup or pumpkins like Fairytale) 

from the Williams Sonoma Soup & Stew Cookbook

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 shallots finely, chopped 
• 2 tart apples, peeled, cored and cut into cubes
• 2 pound of Winter Squash, cubed
• 6 cups chicken stock
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoon finely chopped fresh thyme
• 1/2 cup half and half
• salt and pepper to taste
• 1/2 cup sour cream

Directions

1. In a soup pot melt butter over medium heat, saute onions and shallots until softened, about 5 minutes.  
2. Add the apples and squash, cook about 3 minutes.
3. Add the stock, rosemary and thyme.   
4. Reduce heat to a simmer and cover, until vegetables are tender.  About 25 minutes.
5. Cool before using a handheld blender to puree the soup.  
6. Stir in half and half.
7. Reheat over medium low heat. 
8. Garnish with sour cream, rosemary and thyme   

 This was made with Turks Turban Squash

Pumpkin Mac and Cheese

Best Pumpkin Recipe

from the Better Homes and Gardens website

Pumpkin Mac and Cheese

Ingredients

• 2 cups dried elbow macaroni (8 ounces)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup whipping cream
• 1 cup whole milk
• 4 ounces Fontina cheese, shredded (1 cup)
• 1 15 ounce can pumpkin or fresh *see below*
• 1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
• 1/2 cup soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped walnuts
• 1 tablespoon olive oil
• Sage leaves (optional)

Directions

1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

****

Fresh Pumpkin math from BHG's site.

Fifteen ounces of canned pumpkin is almost just shy of 2 cups (16 ounces would be 2 cups). A 3-pound pie pumpkin will likely give you enough puree for your recipe. Here are some good tips for using fresh pumpkin:

Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2 1/2- lb.pie pumpkin =1-3/4 cups puree
3 1/2-lb.pie pumpkin =2-1/2 cups puree
6-lb. carving pumpkin=2-3/4 cups puree
5-lb. round=3-1/3 cups puree

Pumpkin storage: Puree can be refrigerated in a tightly sealed container up to 3 days or stored in the freezer up to 6 months.

Cooking Fresh Pumpkin Puree
Prep: 50 minutes   Roast: 1 hour   Stand: 1 hour   Oven: 375°
1. Preheat oven to 375°F. Scrub pumpkins thoroughly. Cut pumpkins in 5-inch-square pieces, discarding stems. Remove seeds and fibrous strings (save seeds for roasting, if desired). Arrange pumpkin pieces in a single layer, skin side up, in a foil-lined shallow baking pan.
2. Roast, covered, for 1 to 1-1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Place, in batches if necessary, in a blender container or food processor bowl. Cover and blend or process until smooth (or for a chunkier puree, blend or process until slightly chunky).
3. Place puree in a 100% cotton cheesecloth-lined fine mesh sieve (use a double thickness of cheesecloth). Allow to stand for 1 hour to drain. Press lightly to remove any additional liquid (discard liquid).
 

Pumpkin Mac and Cheese

Best Pumpkin Recipe

from the Better Homes and Gardens website

Pumpkin Mac and Cheese

Ingredients

• 2 cups dried elbow macaroni (8 ounces)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup whipping cream
• 1 cup whole milk
• 4 ounces Fontina cheese, shredded (1 cup)
• 1 15 ounce can pumpkin or fresh *see below*
• 1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
• 1/2 cup soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/3 cup chopped walnuts
• 1 tablespoon olive oil
• Sage leaves (optional)

Directions

1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

****

Fresh Pumpkin math from BHG's site.

Fifteen ounces of canned pumpkin is almost just shy of 2 cups (16 ounces would be 2 cups). A 3-pound pie pumpkin will likely give you enough puree for your recipe. Here are some good tips for using fresh pumpkin:

Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2 1/2- lb.pie pumpkin =1-3/4 cups puree
3 1/2-lb.pie pumpkin =2-1/2 cups puree
6-lb. carving pumpkin=2-3/4 cups puree
5-lb. round=3-1/3 cups puree

Pumpkin storage: Puree can be refrigerated in a tightly sealed container up to 3 days or stored in the freezer up to 6 months.

Cooking Fresh Pumpkin Puree
Prep: 50 minutes   Roast: 1 hour   Stand: 1 hour   Oven: 375°
1. Preheat oven to 375°F. Scrub pumpkins thoroughly. Cut pumpkins in 5-inch-square pieces, discarding stems. Remove seeds and fibrous strings (save seeds for roasting, if desired). Arrange pumpkin pieces in a single layer, skin side up, in a foil-lined shallow baking pan.
2. Roast, covered, for 1 to 1-1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Place, in batches if necessary, in a blender container or food processor bowl. Cover and blend or process until smooth (or for a chunkier puree, blend or process until slightly chunky).
3. Place puree in a 100% cotton cheesecloth-lined fine mesh sieve (use a double thickness of cheesecloth). Allow to stand for 1 hour to drain. Press lightly to remove any additional liquid (discard liquid).
 

Pumpkin Waffles - Queensland Pumpkin

Pumpkin Waffles

using Queensland Pumpkin

from the Waffles Cookbook

Ingredients

• 1 egg, separated
• 1/2 cup all purpose flour
• 3/4 cup oats
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1/3 milk
• 1/2 cup fresh pureed pumpkin
• 4 tablespoon butter melted and cooled
• 1/4 cup chopped walnuts or pecans 

Directions

1. Beat egg white in a small bowl until stiff and set aside.  
2. Mix together dry ingredients and set aside.
3. Combine egg yolk, milk, pumpkin, and butter.  
4. Add to dry ingredients, mixing until just blended.  
5. Add nuts and fold in beaten egg white until just mixed.  Do not over beat batter.
6. Cook as directed on your waffle maker. 

Pumpkin Waffles - Queensland Pumpkin

Pumpkin Waffles

using Queensland Pumpkin

from the Waffles Cookbook

Ingredients

• 1 egg, separated
• 1/2 cup all purpose flour
• 3/4 cup oats
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1/3 milk
• 1/2 cup fresh pureed pumpkin
• 4 tablespoon butter melted and cooled
• 1/4 cup chopped walnuts or pecans 

Directions

1. Beat egg white in a small bowl until stiff and set aside.  
2. Mix together dry ingredients and set aside.
3. Combine egg yolk, milk, pumpkin, and butter.  
4. Add to dry ingredients, mixing until just blended.  
5. Add nuts and fold in beaten egg white until just mixed.  Do not over beat batter.
6. Cook as directed on your waffle maker. 

Pumpkin Waffles - Queensland Pumpkin

Pumpkin Waffles

using Queensland Pumpkin

from the Waffles Cookbook

Ingredients

• 1 egg, separated
• 1/2 cup all purpose flour
• 3/4 cup oats
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon brown sugar
• 1/4 teaspoon pumpkin pie spice
• 1/3 milk
• 1/2 cup fresh pureed pumpkin
• 4 tablespoon butter melted and cooled
• 1/4 cup chopped walnuts or pecans 

Directions

1. Beat egg white in a small bowl until stiff and set aside.  
2. Mix together dry ingredients and set aside.
3. Combine egg yolk, milk, pumpkin, and butter.  
4. Add to dry ingredients, mixing until just blended.  
5. Add nuts and fold in beaten egg white until just mixed.  Do not over beat batter.
6. Cook as directed on your waffle maker. 

Pumpkin Pound Cake - Queensland Pumpkin

Pumpkin Pound Cake 

using Queensland Pumpkin

from Cooking Light 2006

warning this recipe is very touchy.  I made it twice now.  Both time it needed a lot more time than what the recipe states.  :45 more

Ingredients

• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin or fresh dry pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup softened butter
• 4 large eggs 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk

Preparation

1. Preheat oven to 350°.
2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
3. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Pumpkin Pound Cake - Queensland Pumpkin

Pumpkin Pound Cake 

using Queensland Pumpkin

from Cooking Light 2006

warning this recipe is very touchy.  I made it twice now.  Both time it needed a lot more time than what the recipe states.  :45 more

Ingredients

• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin or fresh dry pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup softened butter
• 4 large eggs 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk

Preparation

1. Preheat oven to 350°.
2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
3. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Pumpkin Pound Cake - Queensland Pumpkin

Pumpkin Pound Cake 

using Queensland Pumpkin

from Cooking Light 2006

warning this recipe is very touchy.  I made it twice now.  Both time it needed a lot more time than what the recipe states.  :45 more

Ingredients

• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin or fresh dry pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup softened butter
• 4 large eggs 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk

Preparation

1. Preheat oven to 350°.
2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
3. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Nutty Pumpkin Soup - Fairytale Pumpkin

Nutty Pumpkin Soup

using a Fairytale Pumpkin

• 1 teaspoon peanut oil
• 1 small onion
• 1/4 diced yellow bell pepper
• 1/2 diced carrot
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 small clove of garlic minced 
• 1/4 teaspoon grated fresh ginger
• 1/2 cup of fresh pumpkin
• 1 1/2 cup chick broth
• 4 oz diced tomatoes
• 1 tablespoon creamy peanut butter
• 1/2 teaspoon honey

1. Head the oil in a large pot on medium heat and add onions, bell pepper, carrots, cayenne, black pepper, garlic and ginger, cook for about 5 minutes.  Stir in Pumpkin, tomatoes and broth.  Bring to a boil and reduce heat to medium, cook for 20 minutes.  Stir in peanut butter and honey and let cool.
2. Blend with a hand held emulsifiers blenders.

Nutty Pumpkin Soup - Fairytale Pumpkin

Nutty Pumpkin Soup

using a Fairytale Pumpkin

• 1 teaspoon peanut oil
• 1 small onion
• 1/4 diced yellow bell pepper
• 1/2 diced carrot
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 small clove of garlic minced 
• 1/4 teaspoon grated fresh ginger
• 1/2 cup of fresh pumpkin
• 1 1/2 cup chick broth
• 4 oz diced tomatoes
• 1 tablespoon creamy peanut butter
• 1/2 teaspoon honey

1. Head the oil in a large pot on medium heat and add onions, bell pepper, carrots, cayenne, black pepper, garlic and ginger, cook for about 5 minutes.  Stir in Pumpkin, tomatoes and broth.  Bring to a boil and reduce heat to medium, cook for 20 minutes.  Stir in peanut butter and honey and let cool.
2. Blend with a hand held emulsifiers blenders.

Nutty Pumpkin Soup - Fairytale Pumpkin

Nutty Pumpkin Soup

using a Fairytale Pumpkin

• 1 teaspoon peanut oil
• 1 small onion
• 1/4 diced yellow bell pepper
• 1/2 diced carrot
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 small clove of garlic minced 
• 1/4 teaspoon grated fresh ginger
• 1/2 cup of fresh pumpkin
• 1 1/2 cup chick broth
• 4 oz diced tomatoes
• 1 tablespoon creamy peanut butter
• 1/2 teaspoon honey

1. Head the oil in a large pot on medium heat and add onions, bell pepper, carrots, cayenne, black pepper, garlic and ginger, cook for about 5 minutes.  Stir in Pumpkin, tomatoes and broth.  Bring to a boil and reduce heat to medium, cook for 20 minutes.  Stir in peanut butter and honey and let cool.
2. Blend with a hand held emulsifiers blenders.