pumpkin appetizer recipe
September 4th, 2009 at 07:34pm
Under Appetizers+ Soups
We had family over for Halloween this year and I made this soup as a starter. I roasted two fresh sugar pumpkins and a couple sweet potatoes along with some spices, which filled the house with such a comfortable aroma. This Fall we visited Napa for our anniversary and picked up some quality white truffle oil, it was the perfect topper for the soup.
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Ingredients
2 med. sugar pumpkins, cleaned
2 sweet potatoes, peeled and cubed
3 Tbs. olive oil
salt and pepper, to taste
4 Tbs. clove garlic, minced
2 Tbs. fresh ginger root, minced
1/2 tsp. pumpkin pie spice
1 tsp. dried thyme
salt and pepper, to taste
3 C. chicken broth
1/2 C. whole milk
1/2 C. heavy cream
white truffle oil, to taste(garnish)
Tags: cooking with pumpkin, pumpkin appetizer, pumpkin appetizer recipe, pumpkin recipe, pumpkin recipes, pumpkin soup, pumpkin soup recipe, sweet potato, sweet potato recipe, sweet potato soup, thanksgiving, thanksgiving recipe, white truffle oil, white truffle out garnish
By NancyRadler
September 2nd, 2009 at 07:29pm
Under Appetizers+ Soups
This sweet and spicy bisque would make a wonderful addition to the Thanksgiving feast or any autumn meal.
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Ingredients
Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 C. pumpkin puree
4 C. chicken stock
Bay leaf
Pinch sugar
1/3 tsp. curry powder, or to your taste
Pinch nutmeg
2 C. half-and-half
Salt and pepper
Toasted coconut
Directions
Slowly sauté onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, and then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning. Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut.
Tags: cooking with pumpkin, pumpkin appetizer, pumpkin appetizer recipe, pumpkin appetizers, pumpkin recipe, pumpkin recipes, pumpkin soup, pumpkin soup recipe, pumpking appetizer, thanksgiving, thanksgiving recipe
By NancyRadler
April 28th, 2009 at 08:48pm
Under Appetizers
A unique use of pumpkin with a surprising spicy kick.
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Ingredients
1 can (15-oz.) pumpkin
1 package (8-oz.) cream cheese, softened
2 Tbs. jalapenos sliced, finely chopped, plus 3 Tbs. of their juice
8 oz. sour cream
1 can (4-oz.) sliced green chilies
1/4 tsp. garlic salt
1 medium tomato, seeded and chopped
1 can (2.25-oz.) sliced ripe olives
2 green onions, sliced
1/4 C. finely chopped red onion
Directions
Combine pumpkin, cream cheese and jalapeno juice in medium bowl. Spread into 8-inch square baking dish. Combine sour cream, chilies, jalapenos and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover and refrigerate for 2 hours. Serve with tortilla chips.
Tags: appetizer, cooking with pumpkin, pumpkin appetizer, pumpkin appetizer recipe, pumpkin dip, pumpkin pie, pumpkin recipe, pumpkin recipes, pumpking dip, spicy pumpkin dip, spicy pumpking dip
By NancyRadler
