201287 quick easy black pumpkin squash soup Recipes

onions, chopped, butter, melted, chicken stock (canned chicken broth can be substituted), garbanzo beans (chick-peas), potato, peeled and diced, carrot, sliced, frozen lima beans, celery, sliced, pumpkin, salt, ground nutmeg, white pepper, whipping cream

pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 oz) can freshly roasted butternut squash (using roasted squash really enhances the flavor), homemade vegetable broth, red potato, diced, green bell pepper, seeded , membrane removed, diced (okay to use another color), celery, diced, red onion, peeled and diced (my addition), smooth cashew butter or 3 tbsp pumpkin seed butter, firm but ripe banana, sliced into small pieces, apple, peeled, seeded and diced, salt, ground red pepper, to taste (paprika or cayenne), fresh cilantro leaves, roasted pumpkin seeds, pumpkin seed pesto sauce (read *note)

olive oil, garlic, minced, chopped onion, fresh sage, chopped (or 1tsp. ground dry sage), salt, ground black pepper, fat-free chicken broth, butternut squash (peeled, seeded, cubed ), parmesan cheese (garnish )

oil, bacon, diced and lightly fried, leek, white and light green parts, trimmed, rinsed and sliced (about 250 g), onion, peeled and sliced, garlic cloves, crushed, butternut pumpkin, peeled and chopped (squash), chicken stock (or vegetable), lima beans, drained and rinsed (butter, or cannellini), dried tarragon leaves, dried thyme (optional), dried chili pepper flakes, parsley (chopped ), whipping cream (optional), salt , to taste, pepper , to taste, sour cream (to garnish ), parsley (to garnish ) or coriander (cilantro, to garnish)

pie pumpkin (about 3 1/2 lb.), acorn squash (about 2 lb.), butter, divided, honey, divided, salt, divided, sweet onion, chopped, chopped fresh thyme, chicken broth, half-and-half, cider vinegar, ground ginger, ground nutmeg, freshly ground pepper to taste

reduced-sodium chicken broth, pumpkin, leeks, sliced (white part and some of the green), ground sage, ground nutmeg, salt, black pepper, fat-free half-and-half, parmesan cheese, shredded (optional)

butter or 1/4 cup margarine, onion, chopped, garlic clove, finely chopped, brown sugar, chicken broth, water, salt (optional), ground black pepper, pumpkin puree, evaporated milk, ground cinnamon

butter, sugar pumpkin - peeled, seeded , and cut into matchbox-size pieces, brown sugar, yellow curry powder, chicken broth, pumpkin seed oil, sour cream, toasted pumpkin seeds

butternut squash or 1 large, chili peppers, garlic cloves, olive oil, stock

unsalted butter, shallots, finely chopped, frozen winter squash puree, thawed, chicken stock, olive oil, raw green (hulled) pumpkin seeds, ground cumin, cayenne pepper, grated fresh lime zest, fresh lime juice

canned cooked pumpkin or squash- plain, your own precooked and pureed pumpkin or butternut or acorn sqaush, chicken broth or vegetable broth for vegetarians, maple syrup, curry powder or more to taste, cinnamon, nutmeg , salt and ginger, cream, garnish: toasted pumpkin seeds or a dollop of sour cream

pumpkin, not the large can, not the pumpkin pie filling in can, instant vanilla pudding, milk, pumpkin pie spice, vanilla extract, lightly sweetened whipped cream or 4 cups cool whip (i prefer whipped cream, toasted pecans , optional, pumpkin pie spice for sprinkling top of whipped cream topping

pumpkin squash or butternut squash, peeled, seeds removed and diced into 1/4-inch to 1/2-inch chunks, potatoes, peeled and cut into 1 inch chunks, grapeseed oil (as needed to saute the onion and rissole cakes, respectively), white onion, diced small, salt and freshly ground black pepper, vanilla white chocolate chips (recommended : hershey s premier white chips), scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices, fresh cranberries, asparagus spears , tough ends snapped off, salt, butter, divided, onion, chopped, chicken stock, white balsamic vinegar, low-sodium soy sauce, potato, peeled and diced into 1/2-inch pieces (as a thickener), vanilla white chocolate chips (recommended : hershey s premier white chips), salt and freshly ground black pepper, boneless chicken breasts, salt and freshly ground black pepper, lime peel powder or dehydrated lime peel pulverized into a powder with a mortar and pestle, grapeseed oil, minced fresh fennel fronds

pumpkin or butternut squash, acorn squash (about 1 3/4 lb), unsalted butter, kosher salt, freshly ground white pepper, ground nutmeg, white onion (about 4 oz), peeled, trimmed, and finely diced, ground ginger, ground cardamom, chicken stock or vegetable stock, heavy cream, fresh rosemary, recipe cranberry relish , recipe follows, recipe cardamom cream , recipe follows, recipe spiced caramelized pecans , recipe follows, pumpkin seed oil, fresh cranberries, sugar, verjus or 3 tbsp lemon juice, peanut oil, pecan halves, kosher salt, cayenne pepper, sugar, heavy cream, black cardamom seeds

yellow cake mix, divided, canned pumpkin, sour cream, eggs, granulated sugar, water, pumpkin pie spice, divided, brown sugar

sugar, vegetable oil, eggs, pack pumpkin, yellow cake mix, pumpkin pie spice, vanilla frosting, vanilla, cream cheese, softened

butter or 1/2 cup margarine, pumpkin quick bread mix, shredded carrot, chopped walnuts, egg, cream cheese frosting

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.