Pumkin Soup

I've found some great recipes on allrecipes.com You can search for what kind of food you're wanting and it will give you several recipes plus member reviews.

Heres an easy and delicious one. Enjoy!

Ingredients
2 tablespoons butter
1 cup chopped onion
1 teaspoon dried thyme
1 can stewed tomatoes
1 can pumpkin puree, unsweetened
4 cups low sodium canned chicken stock, warmed
Fresh grated nutmeg
Salt
Pepper
1/2 cup heavy cream
2 scallions, thinly sliced
Directions
In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallion

Hello.
This is recipe for risotto that I found on the Annabel Karmel web site under the 9-12 month old section. She's an amazing person who has lots of advice and recipes for babies, children and families. The recipe is called butternut squash risotto, but as the recipe suggests, I made it with pumpkin. My 9 month old and I LOVE it. Here's the link:
http://www.annabelkarmel.com/recipes/babies-9-12-months/b...

Bon Appetite

T. - what a great question! I am going to copy some of the recipes already submitted. Here is my kids' favorite pumpkin muffin recipe (I made different kinds and they voted):

Pumpkin Muffins

1 cup pumpkin puree
6 T. unsweetened applesauce
2 T. canola oil
1 egg
1/2 cup sugar
1/2 tsp. each - baking soda, baking powder, cinnamon and nutmeg
3/4 c. whole wheat flour

Mix well with a wooden spoon pumpkin, applesauce, oil, egg and sugar. Stir in remaining ingredients. Divide into 12+ muffin cups sprayed with Pam or lined with muffin cups (can also use the mini muffin cups). Bake at 350 degrees for 20 minutes. Enjoy!

Just made this butternut squash soup last night and it was delicious: http://www.seriouseats.com/recipes/2009/10/the-crisper-wh...

These pumpkin whoopie pies are amazing: http://www.marthastewart.com/recipe/pumpkin-whoopie-pies

And everyone loves these pumpkin chocolate chip cookies:

1 cup pumpkin (canned or fresh after it's been cooked etc)
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups flour
2 teas baking powder
2 teas cinnamon
1 teas nutmeg
1/2 teas salt
1 teas baking soda
1 teas milk
1 tablespoon vanilla
1 cup chocolate chips

Pre-heat oven to 350, grease cookie sheets.

1. combine pumpkin, sugar, oil and egg in a large bowl. In separate bowl stir flour, baking powder, cinnamon, salt and nutmeg. In small bowl dissolve baking soda in milk, add milk mixture to dry ingredient bowl and mix well. Add Dry ingredient mix to wet ingredients and mix well.

2. chocolate chips and vanilla.

3. Drop by spoonful on greased cookie sheets. Bake at 350 for approximately 10 mins or until edges are slightly brown. Should be a cake like cookie- that springs back when done

This is the best squash soup! You can also use pumpkin.

Butternut Squash and Apple Soup

Sauté in 3 T butter:
1 onion, chopped
1 garlic clove, minced
1-inch fresh ginger root, grated

Add with next ingredients and simmer together about 40 minutes:
3 lbs. butternut squash (chopped and peeled)- I cut in half and cook, cut-side down, in 1 inch water in microwave for 15 minutes (you can also use 4 lbs pumpkin!)
2 tart apples (peeled and chopped)
1 qt. chicken stock

Let mixture cool slightly and then blend with hand mixer or in blender.

Then add:
1/4 c. apple juice
8 to 14 ozs. more chicken stock

I always top with this crouton recipe, but you could also serve with baked pumpkin seeds.

Garlic Croutons

Makes about 2 1/2 cups
2 cloves garlic , minced to paste or pressed through garlic press
1/4 teaspoon table salt
1 1/2 tablespoons extra-virgin olive oil
6 slices white sandwich bread (good-quality, 6 ounces), cut into 1/2-inch cubes (1 1/2 cups)

Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)

Note: I also use a little butter and parsley with the oil to toss and coat them.

I don't see my favorite recipe listed so here it is:
http://allrecipes.com/Recipe/Roasted-and-Curried-Butternu...

Roasted & Curried. I followed some reviewers' suggestion of subbing in cilantro for the parsley. Made this for a Thanksgiving dinner with some (international) foodies whilst living in Germany and it got raves. I'll bet it'd work w/pumpkin even though the flavor would be slightly different.

Here's another recipe I'm interested in...haven't tried it yet but it looks yummy.
http://www.epicurious.com/recipes/food/views/Butternut-Sq...

Happy cooking!

I love this recipe! It's pretty easy, very healthy, and super yummy, especially if you like ginger.

Butternut Squash Soup (makes about 6 cups)

1 med. butternut squash (about 2 1/4 lbs)
nonstick vegetable oil spray
1 med. onion, chopped (about 1 cup)
1 Tbl freshly grated ginger, optional
1 Tbl butter
3 cups chicken broth
1-2 cups water, or as needed
salt and pepper to taste

Cut the squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves cut side down in a roasting pan that has been sprayed with the nonstick vegetable oil spray. Bake the squash at 400’F for 40 to 45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.

While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan.

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve desired consistency, and salt and pepper to taste. Return the soup to the saucepan and heat it over moderate heat.

Garnish each portion with a heaping teaspoon of sour cream and a few apple slices, if desired.

My husband makes a killer pumpkin stew. He throws it together just like any other stew but in a hollowed out (and washed off) pumpkin. Then the pumpkin goes into a casserole pan, and into the oven for an hour?? at 350? *I'd make sure it's done all the way through* It's delicious and usually the pumpkin softens so you'll get bits of pumpkin in the stew.

http://allrecipes.com/Recipe/Pumpkin-Soup-2/Detail.aspx This is the recipe that I used. For the ingredients. I wanted more pumpkin so I added more. I already had it pureed, skipped that step. I used fresh ground pepper instead of peppercorns, added more broth, added more cream. I just played w/it until it was absolutely amazing-that's my best advice, start w/a recipe & tweak it to make it your own.
We decided this recipe (my way) would make a great chowder base, maybe throw in some salad shrimp.

Every year after carving pumpkins I cut up some of the "guts" and make soup. I don't go off a recipe so I don't have any measurements for you, but it's VERY simple....

I dice up the pumpkin into small pieces and then either saute it with butter, salt, pepper and cumin or let it roast in the oven with the butter, etc. until it's soft and mushy. Then I puree it in the blender, put it into a pot over medium heat and add heavy cream or milk....or a combo of both until I like the consistency. I bring it up to a simmer and then taste it. From there I add more butter/salt/pepper/cumin until it tastes right. I like to garnish it with roasted pumpkin seeds or some crispy bacon....up to you. Hope this helps. Enjoy!

My husband (not a soup fan) loves this chili. The recipe is from Better Homes and Gardens and only takes about 20 minutes! Super, super easy, and so much flavor!

1 lb sage sausage (or any sausage- I use Italian)
12 oz frozen squash puree (I just mash up some butternut)
1 cup salsa (any flavor you prefer)
1 can white beans, drained
1 cup water

Brown sausage in large pot. Add all other ingredients. Simmer 10 minutes. Enjoy!

The original recipe called for sage sausage, chipotle salsa, and a garnish of goat cheese, but it's delicious with easier-to-find ingredients too.