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With all of the busy schedules we've got going in our
house I'm still determined to limit our fast-food pickup
to minimal. Not only does it only add up on the pocketbook
and the waistline, but with a little planning ahead you can
keep options on hand that are easy to heat and eat and
much more satisfying. Fall sports are in full swing
and something we love to do are soups and can take it to
go in a thermos with some disposable coffee cups and crackers
on the side. October is perfect for all things pumpkin too.

Learn how to roast your own pumpkin seeds and you can use
them as extra garnish for this soup too!

Enjoy!
Marzee

P.S. If you missed it here is the page to visit for the
Red Copper Flipwich pan I was talking about last week.
Brother Jim I know you're reading this so OK I'll get you
one for your Christmas stocking too ;o)
https://ptv.gophercentral.com/?a=574&oc=155&c=19415&p=r

Email Me



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RECIPE: PUMPKIN SOUP

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Ingredients

1 large onion, chopped
1/2 pound of bacon, chopped
One 15-ounce can of pumpkin puree
1 cup water
2 cups apple cider
1/4 cup brown sugar
4 cubes chicken bouillon
1 apple, chopped
salt, to taste
2 teaspoons white pepper
1/3 cup crystallized ginger, chopped

DIRECTIONS:
Saute lightly onion and bacon in large pot. Add pumpkin,
water, apple cider, brown sugar, chicken bouillon, apple,
salt, white pepper, and crystallized ginger to the pot.
Cover and simmer for 1 hour. Stir frequently. Blend to
thicken in blender-size batches. Serve with a dallop of
sour cream.

Categories: Soups




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ROASTING YOUR PUMPKIN SEEDS:

Don't waste the seeds after cooking your pie or making
jack-o-lanterns. Instead, roast and salt the seeds for a
delicious and nutritious snack. Let the children slosh
through the fibers in pursuit of the slippery seeds, it
is so much fun.

1 quart water
2 Tablespoons salt
2 cups pumpkin seeds
1 Tablespoon vegetable oil or melted, unsalted butter

Preheat oven to 250 degrees. Pick through seeds and remove any
cut seeds. Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil. Add the seeds and boil
for 10 minutes. Drain, spread on kitchen towel or paper towel
and pat dry. Place the seeds in a bowl and toss with oil or
melted butter. Spread evenly on a large cookie sheet or
roasting pan. Place pan in a preheated oven and roast the
seeds for 30 to 40 minutes. Stir about every 10 minutes, until
crisp and golden brown. Cool the seeds, then shell and eat or
pack in air-tight containers or zip closure bags and refrigerate
until ready to eat.