Pumpkin soup served in a pumpkin just seems to make sense!
Lindsey Joy Smith shares how easy it is to make this rich, velvety soup.
Find cooking classes and other recipes from Lindsey HERE
Pumpkin Paradise Soup
1 onion, chopped
1 granny smith apple, peeled, cored and shredded
2 T butter
1 clove garlic, crushed
¾ tsp smoked paprika
1 tsp cumin
1 tsp marjoram
2 – 2 ½ c chicken broth
6 c cooked pumpkin, cubed (or 2 – 29 oz cans of pumpkin)
½ c. heavy cream
Feta
Crumbled bacon
Melt butter in a large pot and add onion and apple. Cook over medium heat for 5 min to soften, stirring occasionally. Add crushed garlic, paprika, cumin and marjoram to pan, stir for 15 seconds until spices become fragrant. Add broth and pumpkin to the pot. Using an immersion blender, blend the soup until smooth. Cook for a few minutes to warm and thicken the soup, or add additional broth if the consistency is too thick. Add cream just before serving. Top with feta and bacon.
Breadstick Bones
2 ½ c very hot water
¾ c butter, divided
¼ c sugar
2 T yeast
1 tsp. salt
6-7 c flour, sifted
sesame seeds
poppy seeds
Mix water and ¼ c butter together until butter melts. Add sugar and yeast to butter mixture. Add salt. Add flour gradually to form a soft dough. Melt ½ c butter in a large jelly roll pan in a warm oven. Roll dough out and cut into strips. Cut 1 inch down the center of each end of the strip, and roll each corner outward to look like bones. Coat each strip in the melted butter, and place on the butter pan. Sprinkle the sesame, or poppy seeds on the breadsticks. Let rise for 30 – 60 minutes. Preheat oven to 350 F degrees. Bake for about 12 minutes till light golden.
Add comment