Pumpkin and Herbs
Pumpkin is one of my all time favorite fall cooking goodies.
I have stuffed pumpkins with turkey stuffing and baked them. They are really tasty,
and basil has a natural affinity with pumpkin. Try making a pancake
or waffle batter substituting some canned pumpkin for the eggs, and add some fresh
or dried basil. The pumpkin makes the batter almost sweet and the basil adds
a very nice element.
Ginger Pumpkin BisqueIngredients:3/4 cup chopped shallots 1/2 cup chopped onion 2 tsp. grated fresh ginger 2 Tbsp. walnut oil or cooking oil 1/4 cup flour 4 cup chicken broth 1/2 cup apple cider 1 16 ounce can pumpkin (unseasoned) 1/3 cup maple syrup 2 bay leaves 1/4 tsp. ground cinnamon 1/4 tsp. dried thyme (crushed) 1/4 tsp. pepper 1/8 tsp. ground cloves 1 cup whipping cream (optional) 1/2 tsp. vanilla extract 1/4 cup whipping cream garnish (optional) In 3-quart saucepan cook shallots, onions and ginger in hot oil over medium heat until tender but not brown. Stir in flour. Add chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in rest of ingredients except cream and vanilla. Return to boiling, reduce heat, cover and simmer 20 minutes. Remove from heat, discard bay leaves. Cool slightly. Using blender, blend in matches. Return to saucepan and stir in vanilla and 1 cup of cream if desired. Heat through, but do not boil. Pour servings, swirl in additional cream if desired. Makes 8 servings. About the Author: More on Pumpkin: |
You may make variations of this
soup--it is kind of like eating warm pumpkin pie with a savory note. One could
easily add a diced apple to the mix!
