Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Pumpkin Soup - Thai Style

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

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Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

Do you like Thai food? Do you like Pumpkin? Do you like Soup? Well then this recipe is for you!

Gather together these amazing ingredients:

• 2 cups water
• 2 cups pumpkin puree
• 1 1?2 cup mango nectar
• 3 Veggie Bouillon Cubes
• 3/4 tsp powdered ginger
• 2 cloves garlic chopped finely
• 1/4 to 1/2 tsp crushed red pepper (to taste)
• 1/4 cup creamy peanut butter
• 2 tbsp rice vinegar
• 2 tbsp chopped green onion
• 1/4 cup chopped cilantro
• 2/3 cup (5 fl.-oz. can) Evaporated Fat Free Milk

Directions:

1. Mix the water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan.
2. Bring to a boil, stirring occasionally.
3. Lower the heat to low.
4. Stir in peanut butter, vinegar, green onion and 1 tablespoon cilantro.
5. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil.
6. Stir in evaporated milk.
7. Sprinkle with remaining cilantro before serving to your delighted family.

Curry Pumpkin Soup

If you like pumpkin soup and you like the flavor of curry, then this will be a exquisite mixture for you and yours.

Gather together these amazing ingredients:

• 2 tbsp butter
• 1 cup chopped onion
• 2 good sized garlic cloves finely chopped
• 1 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 3 cups chicken broth
• 2 cups pumpkin puree
• 1 can evaporated milk

Directions:

1. Melt butter in large saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender.
3. Stir in curry powder, salt and pepper; cook for 1 minute.
4. Add broth and pumpkin; bring to a boil.
5. Lower the heat to low; cook, stirring occasionally, for 15 to 20 minutes.
6. Stir in evaporated milk.
7. Place mixture in a food processor and blend until smooth. (if there is too much for your food processor or blender do it in batches)
8. Serve up the appetizing warm soup!

Savory Pumpkin Soup

Traditional Pumpkin Soup is healthy, low calorie and is low on the glycemic index which makes it a great choice for whatever who is watching their sugar intake.

Gather together these amazing ingredients:

• 2 tbsp light butter
• 1 small chopped
• 1 garlic clove chopped
• 1 tbsp Blue Agave Nectar
• 2 cups water
• 2 tsp low sodium chicken bouillon
• 1/4 tsp black pepper ground
• 2 cups pumpkin puree
• 1/2 cup half and half

Directions:

1. Melt butter in large saucepan over medium heat.
2. Add onion, garlic and sugar blend; cook, stirring frequently, until onion is soft.
3. Add water, bouillon and pepper; bring to a boil, stirring occasionally.
4. Lower the heat to low; cook, stirring occasionally, for 10 minutes.
5. Stir in pumpkin and half and half.
6. Cook, stirring occasionally, for 5 minutes.
7. Remove from heat and cool slightly.
8. Put soup into a food processor until smooth.
9. Return to saucepan and heat to serving temperature
10. Swirl a bit of half and half colse to in bowl as you serve.

Pumpkin Soup - 3 Recipes Using Canned Pumpkin

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Old Fashion Recipes for Preserving garden Vegetables

There is just nothing like chance a jar of yummy pickles on a cold winter day to remind you of summer and the day you picked and canned the cucumbers that are now pickles. Or how about some yummy marmalade that you made from the plentifulness of zucchini in your summer garden? Here are recipes to help you make that happen! When I was a child in Southern Indiana, we planted two or three gardens and enjoyed the fruits of our labor all winter. As a young housewife, I prolonged that tradition. If you have never tried canning, you owe it to yourself to give it a try.

Old Fashion Recipes for Preserving garden Vegetables

Old Fashion Recipes for Preserving garden Vegetables

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Old Fashion Recipes for Preserving garden Vegetables

Old Fashion Recipes for Preserving garden Vegetables

Brown Sugar Bread And Butter Pickles

1/3 cup salt
2 cups brown sugar
3 cups white sugar
3 cups apple cider vinegar
2 tbsp mustard seed
1 tbsp celery seed
1 1/2 tsp turmeric
2 lb sliced onions, separated into rings
20-25 cucumbers
8 cups ice

Scrub cucumbers and slice into thin slices. Put the cucumbers and onion rings into a large pan and pour the salt over the vegetables. Add the ice over the top and let soak for 3 hours. After the three hours, drain the water from the vegetables but do not rinse off the salt. Put the cucumbers and onions back into large pan. Mix the brown sugar, white sugar, vinegar, mustard seed, celery seed, and turmeric together. Pour the composition over the cucumbers and onions. Cook over medium-high heat until the cucumbers lose their provocative green color. Put composition into hot pint jars and seal with hot lids and rings. Be sure jars seal. You will hear a popping sound when jars seal and the town of the lid will indent slightly.

Zucchini Marmalade

6 cups grated zucchini, peeled
No. 2 can crushed pineapple with juice
1 box Sure-Jell
6 cups sugar
2 tbsp lemon juice
1 box (6-oz) apricot gelatin

Mix zucchini and sugar and let stand 10 minutes. Cook 6 minutes. Remove from the heat and add the crushed pineapple and its juice. Also add the Sure-Jell. Cook an additional one 6 minutes after beginning to boil, stirring frequently. Remove from heat and add apricot gelatin. Stir until gelatin is dissolved. Put into box and put in freezer or put in hot jelly jars and seal with lids and bands that have been boiled. Be sure jars seal; refrigerate any jars that do not seal.

Enjoy!

Old Fashion Recipes for Preserving garden Vegetables

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