Over the weekend, we sponsored and participated in the 2nd annual South Shore Celebration. I brought along a lot of the normal items we do for markets, cookies and sweet breads, but also brought along some pumpkin items. Such items were Pumpkin Cinnamon Rolls with a Maple Frosting, Pumpkin Cinnamon Ginger Scones, Pumpkin Whoopie Pies with a Maple Cream Cheese Filling, Pumpkin Cupcakes with a Cinnamon Frosting, Pumpkin Bread, and Pumpkin Sugar Cookies.
Everything that dealt with Pumpkin was a big hit and I realized that I have been slacking off on getting out some recipes on the blog. I'm cheating tonight and posting a recipe for Pumpkin Soup that I had in our October newsletter. I'll spend some time tomorrow between baking cookies and add a few more fall recipes for you to enjoy.
Ingredients: 3 TBSP olive oil, 1/2 c sliced onion, 6
medium sized scallions (separate bulbs and greens), 1/8 tsp cayenne, 1/4
tsp ground cumin, 1/8 tsp nutmeg, 5 c chicken stock, 2.5 c pumpkin
puree, 1/2 tsp sea salt, 1 c light cream.
Instructions: (1) Heat oil in sauce pan ans saute onions and
scallion bulbs over low heat for approximately 8-10 minutes. (2) Add
spices and stir well to coat the onions. Cook 3-4 minutes. Add pumpkin,
stock and salt and raise temperature to med. Cook 15 minutes, stirring
occasionally. (3) Let soup cool slightly. Puree in a blender or
processor then return to pot and add more cayenne if desired. Heat to
simmering and stir in most of the cream and heat for another 2-3
minutes. Serve Hot with a swirl of cream and topped with scallion
greens.
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