Pumpkinasiagosoup Food

PUMPKIN SQUARES

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
• Meanwhile, combine all filling ingredients in large bowl. Beat at medium speed until smooth; pour over crust. Continue baking 20 minutes.
• Stir together 1/2 cup brown sugar and pecans in small bowl; sprinkle over filling. Continue baking 15-25 minutes or until knife inserted in center comes out clean. Cool completely.
• Store refrigerated. Garnish with sweetened whipped cream, if desired.

PUMPKIN SOUP - CLASSIC AND EASY

Steps:

• Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
• Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
• Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
• Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
• Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

PUMPKIN ASIAGO SOUP

Steps:

• In a soup pot, heat olive oil and onion on mdeium high heat. Cook, stirring, until softened, about 5 minutes.
• Gradually stir in chicken stock.
• Add pumpkin puree, cream chili powder, thyme and salt. Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.)
• To finish, bring the soup back to a simmer to heat through. Add more stock or water to thin to a desired consistency. Remove from heat.
• Stir in 1/2 cup grated Asiago just before serving. Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest. Serve immediately.

PUMPKIN SOUP

Steps:

• Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
• In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste.
• Reheat if you need to, or just go ahead and serve!