Pumpkin SOUP RECIPE? that's sweet and creamy, not bitter or salty....?!
I tried one that had onions, nutmeg, pumpkin puree, and leeks and it wasn't what i was looking for! i just want something that is somewhat sweet and tastes more like pumpkin pie/sweet squash!.!.!. am i dreaming!?Www@FoodAQ@Com
Answers:
I think this fits your dream
2 cups cooked and pureed pumpkin
2 cups plain yogurt
1 cup full fat milk
3/4 cup maple syrup
2 tablespoons Myer's dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Blend everything and serve chilled or warm it until desired temperature
Add peanut butter, or nutella if desiredWww@FoodAQ@Com
2 cups cooked and pureed pumpkin
2 cups plain yogurt
1 cup full fat milk
3/4 cup maple syrup
2 tablespoons Myer's dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Blend everything and serve chilled or warm it until desired temperature
Add peanut butter, or nutella if desiredWww@FoodAQ@Com
Creamy Pumpkin Soup
Ingredients:
1 medium onion, chopped
2 tablespoons butter or margarine
2 (14!.5 ounce) cans chicken broth
2 cups sliced peeled potatoes
2 cups canned cooked pumpkin
2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled
Directions:
In a large saucepan, saute onion in butter until tender!. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes!. Remove from the heat; cool!. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan!. Add the milk, nutmeg, salt and pepper; heat through!. Meanwhile, combine the sour cream and parsley!. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon!.Www@FoodAQ@Com
Ingredients:
1 medium onion, chopped
2 tablespoons butter or margarine
2 (14!.5 ounce) cans chicken broth
2 cups sliced peeled potatoes
2 cups canned cooked pumpkin
2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled
Directions:
In a large saucepan, saute onion in butter until tender!. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes!. Remove from the heat; cool!. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan!. Add the milk, nutmeg, salt and pepper; heat through!. Meanwhile, combine the sour cream and parsley!. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon!.Www@FoodAQ@Com
no here ya go!. Supper sweet
http://www!.youtube!.com/watch!?v=VH2yvdGM7!.!.!.Www@FoodAQ@Com
http://www!.youtube!.com/watch!?v=VH2yvdGM7!.!.!.Www@FoodAQ@Com