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Spicy Pumpkin Soup

December 27, 2010 by Renee

Pumpkin Soup


We love the fine line between sweet and savory that an ingredient like pumpkin conveys. In our pumpkin soup, we created  a balance of sweet and spicy with the addition of curry and cayenne but added  honey and milk  for a rich, creamy soup. The sour cream added right at the end gave the soup a luxuriously velvety finish while the fried onions added a chewy and flavorful mouthful.

This soup is perfect for a cold snow day, like today!

 

Makes 1 quart of soup

Ingredients

3 tbs. olive oil

1 yellow onion, ½ chopped, ½ sliced for garnish

1 garlic clove, minced

3/4 tsp. curry powder

1/2 tsp. coriander powder

1/4 tsp. cinnamon powder

1/4 tsp. ground nutmeg

1/8 tsp. cayenne pepper

¼ cup honey

2 cup  vegetable stock

1 15-oz. can pumpkin puree or 2 cups fresh pumpkin puree

½  cup whole milk

Salt and pepper to taste

Sour cream for garnish

Method

In a small frying pan over medium heat, add 1 tbs. olive oil. When hot, add the sliced onions and fry until crispy. Set aside.

In a medium saucepan, heat the remaining 2 tbs. olive oil over medium heat. Add the chopped onion and garlic. Sauté until softened. Add in the spices and the honey. Cook for another minute.  Add stock and pumpkin puree, mixing thoroughly. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer soup for 10 minutes. Add the milk and continue to cook for 5 minutes more.

Into a small bowl, ladle soup and add a dollop of sour cream and a sprinkling of fried onions.

 

Filed Under: Eat, Featured Posts, Appetizers, Soup and Stews Tagged With: Cinnamon, Contest, Curry, Gluten Free, Kosher, Nutmeg, Recipe, Soup, Sour Cream, pumpkin

Frosted Pumpkin Cakelets

November 2, 2010 by Renee

Fall is my favorite season. The leaves are stunning colors of red, orange and gold. The air has a bit of a nip, and the cozy blankets come out. The tea pot goes up on the stove and the oven ignites, sending the kitchen into a den of warmth. And I bake cookies.

This year, I started my cookie of the week routine with these hearty spicy, cakelets.  Topped in a gloriously sweet and velvety cream cheese frosting, they are like eating mini cakes, which is why I call them cakelets.

 

Ingredients

For the cookies:

1 stick unsalted butter or margarine, softened

1 ½ cups sugar

1 egg

1 tsp pure vanilla extract

½ tsp freshly grated ginger

1 cup canned pumpkin

2 ½ cups all purpose flour

¼ tsp freshly grated nutmeg

¼ tsp allspice

1 ½ tsp ground cinnamon

½ tsp salt

1 tsp baking soda

For the frosting:

4 oz cream cheese, at room temperature

4 tbs butter or margarine, softened

1 cup confectioner’s sugar

½ tsp pure vanilla extract

1 tsp milk

Method

Preheat the oven to 350 degrees.

In a large bowl, cream together the butter and the sugar. Add egg, vanilla, ginger and pumpkin and blend thoroughly. Set aside.

In a large bowl, mix the flour, nutmeg, allspice, cinnamon, salt and baking soda together.

Fold the dry ingredients into the pumpkin mixture.

Drop by rounded tablespoons unto an ungreased cookie sheet. Bake until lightly browned around the edges and does not giggle in the center, about 12-15 minutes.

Allow to cool completely on a baking rack before frosting.

For the frosting, cream together the butter and sugar. Add the vanilla extract and milk. Whisk until smooth. Place in the refrigerator for 10 minutes to thicken.  Frost the cookies and eat!

Makes about 40 cookies.

 

Filed Under: Eat, Featured Posts, Desserts Tagged With: Cakelets, Cookies, Cream Cheese, Fall, Frosting, Kosher, pumpkin

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