Pumpkin Soup, come at me brah!
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Replies
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Hmmm....interesting
Where's the dessert pics?
Did you say something about chocolate sauce and whip cream?0 -
Yummmmmmm!!!0
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Hmmm....interesting
Where's the dessert pics?
Did you say something about chocolate sauce and whip cream?
I have the apple filling finished but I haven't started making the crust yet. I forgot that I still had the turkey to do and it was getting late, so I'm going to do the pie last. Probably just pop it in right after the side dishes come out of the oven.
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Oh my!! Wanna come over and cook me dinner?
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You did say to share, right? This and my rolls are my 'feature' items.0 -
Achrya, that is damn near exactly how I make my mac n cheese!!!0
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The only difference is that I add breadcrumbs to the top.0
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Just sharing some of the deliciousness I'm preparing for dinner. Hope everyone else shares as well.
this post is useless without a recipe.0 -
Two pumpkins
Cut the tops off of them and throw them away. Cut the pumpkins in half and scrap the seeds and strings out of them. Put them skin side down on a cookie sheet and roast at 350F for 60-90 minutes. Remove them, let them cool, then cut the skin off of them. Pour a quart of chicken stock or broth in a pot, add in the pumpkin, pour 1/3-1/2 maple syrup over it, 1T of cinnamon and 1/2T of nutmeg. Mash it with a potato masher. Then put it in batches into a food processor and blend until smooth, adding in some heavy cream and salt and pepper (to taste on all three).
After that, put it in your serving dish, sprinkle chili powder on the top and you can dress it with more cream.0 -
Two pumpkins
Cut the tops off of them and throw them away. Cut the pumpkins in half and scrap the seeds and strings out of them. Put them skin side down on a cookie sheet and roast at 350F for 60-90 minutes. Remove them, let them cool, then cut the skin off of them. Pour a quart of chicken stock or broth in a pot, add in the pumpkin, pour 1/3-1/2 maple syrup over it, 1T of cinnamon and 1/2T of nutmeg. Mash it with a potato masher. Then put it in batches into a food processor and blend until smooth, adding in some heavy cream and salt and pepper (to taste on all three).
After that, put it in your serving dish, sprinkle chili powder on the top and you can dress it with more cream.
no cauliflower? :huh:0 -
Two pumpkins
Cut the tops off of them and throw them away. Cut the pumpkins in half and scrap the seeds and strings out of them. Put them skin side down on a cookie sheet and roast at 350F for 60-90 minutes. Remove them, let them cool, then cut the skin off of them. Pour a quart of chicken stock or broth in a pot, add in the pumpkin, pour 1/3-1/2 maple syrup over it, 1T of cinnamon and 1/2T of nutmeg. Mash it with a potato masher. Then put it in batches into a food processor and blend until smooth, adding in some heavy cream and salt and pepper (to taste on all three).
After that, put it in your serving dish, sprinkle chili powder on the top and you can dress it with more cream.
no cauliflower? :huh:
:laugh:
You know, now that you mention it, squash does have a slightly funky flavor that vaguely reminds me of cauliflower. :P
Next year, Cauliflower "Pumpkin" soup!0 -
Hmmm....interesting
Where's the dessert pics?
Did you say something about chocolate sauce and whip cream?
No food items!!0 -
Hmmm....interesting
Where's the dessert pics?
Did you say something about chocolate sauce and whip cream?
No food items!!
Not even to spice things up in 5-10 years?0 -
Two pumpkins
Cut the tops off of them and throw them away. Cut the pumpkins in half and scrap the seeds and strings out of them. Put them skin side down on a cookie sheet and roast at 350F for 60-90 minutes. Remove them, let them cool, then cut the skin off of them. Pour a quart of chicken stock or broth in a pot, add in the pumpkin, pour 1/3-1/2 maple syrup over it, 1T of cinnamon and 1/2T of nutmeg. Mash it with a potato masher. Then put it in batches into a food processor and blend until smooth, adding in some heavy cream and salt and pepper (to taste on all three).
After that, put it in your serving dish, sprinkle chili powder on the top and you can dress it with more cream.
Thank you.
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Two pumpkins
Cut the tops off of them and throw them away. Cut the pumpkins in half and scrap the seeds and strings out of them. Put them skin side down on a cookie sheet and roast at 350F for 60-90 minutes. Remove them, let them cool, then cut the skin off of them. Pour a quart of chicken stock or broth in a pot, add in the pumpkin, pour 1/3-1/2 maple syrup over it, 1T of cinnamon and 1/2T of nutmeg. Mash it with a potato masher. Then put it in batches into a food processor and blend until smooth, adding in some heavy cream and salt and pepper (to taste on all three).
After that, put it in your serving dish, sprinkle chili powder on the top and you can dress it with more cream.
no cauliflower? :huh:
:laugh:
You know, now that you mention it, squash does have a slightly funky flavor that vaguely reminds me of cauliflower. :P
Next year, Cauliflower "Pumpkin" soup!
:noway:
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Two pumpkins
Cut the tops off of them and throw them away. Cut the pumpkins in half and scrap the seeds and strings out of them. Put them skin side down on a cookie sheet and roast at 350F for 60-90 minutes. Remove them, let them cool, then cut the skin off of them. Pour a quart of chicken stock or broth in a pot, add in the pumpkin, pour 1/3-1/2 maple syrup over it, 1T of cinnamon and 1/2T of nutmeg. Mash it with a potato masher. Then put it in batches into a food processor and blend until smooth, adding in some heavy cream and salt and pepper (to taste on all three).
After that, put it in your serving dish, sprinkle chili powder on the top and you can dress it with more cream.
Thank you.
Not in the best format, I know. PM me later if you want it cleaned up and such.0 -
Two pumpkins
Cut the tops off of them and throw them away. Cut the pumpkins in half and scrap the seeds and strings out of them. Put them skin side down on a cookie sheet and roast at 350F for 60-90 minutes. Remove them, let them cool, then cut the skin off of them. Pour a quart of chicken stock or broth in a pot, add in the pumpkin, pour 1/3-1/2 maple syrup over it, 1T of cinnamon and 1/2T of nutmeg. Mash it with a potato masher. Then put it in batches into a food processor and blend until smooth, adding in some heavy cream and salt and pepper (to taste on all three).
After that, put it in your serving dish, sprinkle chili powder on the top and you can dress it with more cream.
no cauliflower? :huh:
:laugh:
You know, now that you mention it, squash does have a slightly funky flavor that vaguely reminds me of cauliflower. :P
Next year, Cauliflower "Pumpkin" soup!
:noway:
"Macaroni" and "cheese"?0 -
Two pumpkins
Cut the tops off of them and throw them away. Cut the pumpkins in half and scrap the seeds and strings out of them. Put them skin side down on a cookie sheet and roast at 350F for 60-90 minutes. Remove them, let them cool, then cut the skin off of them. Pour a quart of chicken stock or broth in a pot, add in the pumpkin, pour 1/3-1/2 maple syrup over it, 1T of cinnamon and 1/2T of nutmeg. Mash it with a potato masher. Then put it in batches into a food processor and blend until smooth, adding in some heavy cream and salt and pepper (to taste on all three).
After that, put it in your serving dish, sprinkle chili powder on the top and you can dress it with more cream.
Mmmmmmm. I LOVE pumpkin soup.
I have rolls done, the stuffing is going (I even put one of my huge wild mushrooms in it from my last hunt, a lobster mushroom,mmmmm), I'm getting ready to peel potatoes, make gravy, and then deal with the gluten (it's a homemade seitan amazeballs thing, soooooooo amazing), and cook up some kale with pine nuts and parmesan. I have other people bringing some kind of pear ambrose (I have no idea what the hell that is), sweet potatoes, desserts, carrots, turkey, and mac and cheese.
I went to the beer shop yesterday and picked up some hard apple ciders, keeping it authentic baby.0 -
This is my apple pie filling. Made from Fuji apples, sliced/cored/skinned with a PC apple corer. Tossed with a tablespoon of lemon juice and set aside. Then in a pot, pour in 5 cups of water, 2-1/2 cups of sugar, half cup of corn starch, then some cinnamon, nutmeg, and a dash of salt. Bring the liquid mixture to a boil and keep it there while stirring for 2 minutes, then add the apples. Bring back to a boil, cover, and let simmer for 15 minutes.
Getting ready to make the crust now.0 -
This is my apple pie filling. Made from Fuji apples, sliced/cored/skinned with a PC apple corer. Tossed with a tablespoon of lemon juice and set aside. Then in a pot, pour in 5 cups of water, 2-1/2 cups of sugar, half cup of corn starch, then some cinnamon, nutmeg, and a dash of salt. Bring the liquid mixture to a boil and keep it there while stirring for 2 minutes, then add the apples. Bring back to a boil, cover, and let simmer for 15 minutes.
Getting ready to make the crust now.
still... no cauliflower?? :huh:0 -
Aaaaand the table settting. (It's actually only me, I just set up 4 places to make the table look nice)
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oh yeah baby, I would like to crawl right into that soup.0
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I'm really impressed!!!0
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Hmmm....interesting
Where's the dessert pics?
Did you say something about chocolate sauce and whip cream?
I have the apple filling finished but I haven't started making the crust yet. I forgot that I still had the turkey to do and it was getting late, so I'm going to do the pie last. Probably just pop it in right after the side dishes come out of the oven.
I'm still amazed youre making a crust. Pie crust is a fickle b_tch.0 -
Pie crust really isn't that bad. The key is using frozen butter and ice cold water.0
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Hmmm....interesting
Where's the dessert pics?
Did you say something about chocolate sauce and whip cream?
No food items!!
Not even to spice things up in 5-10 years?
NO!
Ps everything really does look great!!0 -
Fine. No food items. :grumble:0
This discussion has been closed.
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