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.   

Coconut Curry Pumpkin Soup - fairytale Pumpkin

Coconut Curry Pumpkin Soup 
using Fairytale Pumpkin

from  allrecipes.com

• 2 tablespoon coconut oil
• 1/2 cup chopped onions
• 1 garlic minced cloves 
• 1 1/2 cup vegetable broth
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper flaskes
• 8 oz cup fresh pumpkin
• 1/2 cup coconut milk

1. Heat the coconut oil in a deep pot over medium-high heat.  Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.  Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Coconut Curry Pumpkin Soup - fairytale Pumpkin

Coconut Curry Pumpkin Soup 
using Fairytale Pumpkin

from  allrecipes.com

• 2 tablespoon coconut oil
• 1/2 cup chopped onions
• 1 garlic minced cloves 
• 1 1/2 cup vegetable broth
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper flaskes
• 8 oz cup fresh pumpkin
• 1/2 cup coconut milk

1. Heat the coconut oil in a deep pot over medium-high heat.  Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.  Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Spiced Pumpkin Soup using Ghost Pumpkin

Spiced Pumpkin Soup 
using Ghost Pumpkin

from Food.com

Ingredients

• 2 1/2 lbs pumpkin, cleaned and cut in chunks
• 2 tablespoons butter 
• 1 large chopped onion
• 1 large chopped apple
• 2 garlic minced cloves
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 liter chicken stock or 1 liter vegetable stock
• lemon juice 

Directions

1. Melt the butter in the pan, fry the onion and garlic for 2 minutes, add the curry, cumin, coriander and cayenne pepper.
2. Add the pumpkin and apple to mixture, then add the stock.
3. Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
4. Let the soup cool and blend with a hand held emulsifiers blender.
5. Add the lemon juice and check the seasoning.

 

Spiced Pumpkin Soup using Ghost Pumpkin

Spiced Pumpkin Soup 
using Ghost Pumpkin

from Food.com

Ingredients

• 2 1/2 lbs pumpkin, cleaned and cut in chunks
• 2 tablespoons butter 
• 1 large chopped onion
• 1 large chopped apple
• 2 garlic minced cloves
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 liter chicken stock or 1 liter vegetable stock
• lemon juice 

Directions

1. Melt the butter in the pan, fry the onion and garlic for 2 minutes, add the curry, cumin, coriander and cayenne pepper.
2. Add the pumpkin and apple to mixture, then add the stock.
3. Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
4. Let the soup cool and blend with a hand held emulsifiers blender.
5. Add the lemon juice and check the seasoning.

 

Sage Pumpkin Bacon Soup

Sage Pumpkin Bacon Soup

Buttercup Squash Soup with Sage

Buttercup Squash Soup with Sage

Ingredients

1 Buttercup squash pureed or peeled, diced into cubes

3 Tbsp olive oil
salt and pepper to taste
2 Tbsp unsalted butter
1 yellow large onion, chopped
2 cloves garlic, minced
12 sage leaves
4 cups vegetable broth or pumpkin broth

Directions

See Two different ways to cook pumpkin.  For this

In a large pot, saute on medium high the butter, onions, sage and garlic for about 5 minutes. Add squash,  broth to the pot.  Cook on low to 20 minutes.  Remove from heat to cool.

Puree mixture in a blender.  Return to the pot and reheat.

Garnish with Bacon, nuts, pepper, heavy cream, or anything else you want. 

Buttercup Squash Soup with Sage

Buttercup Squash Soup with Sage

Ingredients

1 Buttercup squash pureed or peeled, diced into cubes

3 Tbsp olive oil
salt and pepper to taste
2 Tbsp unsalted butter
1 yellow large onion, chopped
2 cloves garlic, minced
12 sage leaves
4 cups vegetable broth or pumpkin broth

Directions

See Two different ways to cook pumpkin.  For this

In a large pot, saute on medium high the butter, onions, sage and garlic for about 5 minutes. Add squash,  broth to the pot.  Cook on low to 20 minutes.  Remove from heat to cool.

Puree mixture in a blender.  Return to the pot and reheat.

Garnish with Bacon, nuts, pepper, heavy cream, or anything else you want. 

Creamy Coconut Pumpkin Curry Dish

Creamy Coconut Pumpkin Curry Dish

Ingredients

1 Sunburst Squash peeled and chunked

1 onion cup into long chunks

1 cinnamon stick

2 bay leaves

1 teaspoon turmeric

1 teaspoon cumin 

1 14oz can coconut milk

1 tablespoon lemon juice

1 tablespoon vegetable oil

1.  Preheat oven to 350.  Slice squash in half.  Remove the seeds and place in a glass dish cut side down.  Cook until still a little hard but not soft.  Timing varies based on how thick the squash is.  Once it is cook set a side to cool.

2.  In a large frying pan, brown onions and oil.  About 10-15 minutes.

3.  Remove outside of squash and cut into chunks.   

4.  Add cinnamon, bay leaves, turmeric, cumin, and milk to frying pan.  About 2 minutes.

5.  Add Squash to the frying pan.  Simmer for about 5-10 minutes just until the squash is tender.  Stir in lemon juice.

serve with cashews and rice.

Creamy Coconut Pumpkin Curry Dish

Creamy Coconut Pumpkin Curry Dish

Ingredients

1 Sunburst Squash peeled and chunked

1 onion cup into long chunks

1 cinnamon stick

2 bay leaves

1 teaspoon turmeric

1 teaspoon cumin 

1 14oz can coconut milk

1 tablespoon lemon juice

1 tablespoon vegetable oil

1.  Preheat oven to 350.  Slice squash in half.  Remove the seeds and place in a glass dish cut side down.  Cook until still a little hard but not soft.  Timing varies based on how thick the squash is.  Once it is cook set a side to cool.

2.  In a large frying pan, brown onions and oil.  About 10-15 minutes.

3.  Remove outside of squash and cut into chunks.   

4.  Add cinnamon, bay leaves, turmeric, cumin, and milk to frying pan.  About 2 minutes.

5.  Add Squash to the frying pan.  Simmer for about 5-10 minutes just until the squash is tender.  Stir in lemon juice.

serve with cashews and rice.