Creamy Pumpkin Soup

Creamy Pumpkin Soup

Creamy Pumpkin Soup

Creamy Pumpkin Soup

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.

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.

 

email promo - Recent work Healthy Families

Recent work with Healthy Families

Angie Jones was needing images for her company website highlighting cooking with her kids. We worked out what images were needed for each page, that she could give her website designer based on the outline I was given. These images were taken in her kitchen with some placement or removal of items in the shot. Working with her kids wasn't too bad, there were a number of great shots to choose from. Another image we worked on, was of Angie creating a drink for her family, with the kids helping. The excitement in their eyes was wonderful.

email promo - Recent work Healthy Families

Recent work with Healthy Families

Angie Jones was needing images for her company website highlighting cooking with her kids. We worked out what images were needed for each page, that she could give her website designer based on the outline I was given. These images were taken in her kitchen with some placement or removal of items in the shot. Working with her kids wasn't too bad, there were a number of great shots to choose from. Another image we worked on, was of Angie creating a drink for her family, with the kids helping. The excitement in their eyes was wonderful.

email promo - recent work Right Turn MN

Recent work for Right Turn MN. 

Larry McMurray, the inventor of the Level4Suit needed images for his website to highlight his product.  This suit is for a US Gov Ebola Suit Challenge.  I worked with the Web Designer, Eric Peterson, on images for the Level4suit.com website.  We created images for the homepage and description pages of the model putting on the suit and then taking it off.  Also highlighting the Stethoscope, the pockets in the pants and top half, and her ability to move her arms inside the contained suit.  Parts of the suit needed to be highlight per the Ebola Suit Challenge which he was competing against universities and big companies.  Eric Peterson and I have worked on other jobs in the past.

Fresh Fruit

Jams - recent work

Another image from the jam shoot.

So many things have been lost though the years.  Not many people can their food anymore.  I just love traditions and looking back to what live was like.  I came across some recipes from my Grandmother the other day, which got me to think about whipping up some of her famous recipes.  Watching some movies got me walking down this path of the life of a housekeepers/cook back in the day.  I could see her reading her recipes as she samples the orange Marmalade.  Just the thought of a housekeeper having to lock away their spices to keep them safe, just makes me laugh.  Okay maybe I have been thinking about this way too much.   

Apple Pumpkin Bisque - Ghost pumpkin

Apple Pumpkin Bisque - Ghost pumpkin

Ingredients

• 2          tablespoons butter 
• 1          large sliced chopped
• 2          shallots, chopped
• 2          large apple, peeled, chopped
• 4          cups fresh pumpkin puree 
• 6          cups chicken broth
• 1          teaspoon fresh rosemary, finely chopped
• 2          teaspoons fresh thyme, finely chopped
• 1/2         cup  half-and-half

Directions

1. In the medium size pot heat butter, saute onions and shallots.  About 5 minutes. 
2. Add in apples, pumpkin, broth, rosemary and thyme.
3. Bring to a simmer and cover for 30 minutes.  
4. Let cool and blend with a hand held emulsifiers blenders.  
5. Stir in 1/2 & 1/2 and blend again.
6. Reheat the soup gently over medium heat.  
7. Garnish with sour cream, herbs.

Maple Fairytale Pumpkin Soup

Maple Pumpkin Soup 
using Fairytale pumpkin

• Servings 4

Ingredients

• 4          cups Fresh pumpkin puree
• 1 /2      large apple, peeled, chopped
• 1 /2      large sliced onion
• 1/2       teaspoon ground cinnamon
• ¼         teaspoon ground nutmeg
• ¼         teaspoon salt
• Dash    pepper
• 16 oz   chicken broth 
• ¼         cup  half-and-half or milk
• ¼         real maple syrup
• 1/3       cup plain yogurt or sour cream
• 1          tablespoons chopped fresh chives

Directions

1. In the medium size pot heat butter and saute onions.  Add apples, cinnamon nutmeg, salt and pepper.  Cook until apples are soften, about 5 minutes.  
2. Add in broth and pumpkin, cook on medium heat cover for 30 minutes.  
3. Let cool and blend with a hand held emulsifiers blenders.  Add syrup and 1/2 & 1/2 and blend again. 
4. Return to the burner and heat to serve. Garnish with sour cream or yogurt and chives.

testing for a clients product today

Received a product yesterday that I will be testing out for upcoming photo shoot.  A gun barrel.