Live Everyday like a Holiday!: National soup month

Showing posts with label National soup month. Show all posts

How to Bake Pumpkin Bowls for serving soup in.

Pumpkin Bowl:
For a Dinner Party it's fun to serve your pumpkin soup or any flavor of soup in a cooked (baked) pumpkin bowl. This way you can eat the soup and eat the bowl too. Halloween and Thanksgiving are perfect Holidays to serve pumpkin bowls. And if your birthday is during the fall season, then by all means go pumpkin for your Birthday! The type of pumpkin you need is "small baking pumpkins" from the grocery store. Buy as many as there will be guests attending your dinner.
.......................................................................................................................

How to bake pumpkin bowls:

Wash pumpkins, cut the top off and lay it to the side.

Scoop out all the pulp.

Now oil your pumpkin inside and salt & pepper it really good.

Bake in the oven on 350 for 30 to 45 minutes. Adjust the time depending on the size of your pumpkin.

Don't forget to also bake the lids of the pumpkins. Putting the lids on the plate with the bowls of pumpkin soup is a really great presentation. Bowl, lid and soup can all be eaten. Note: your lids may cook quicker than your bowls so be prepared to take them out of the oven sooner than your bowls.
I like to glaze my baked pumpkins with coconut oil after baking.

..............................................................................................................

Go National Pumpkin Month / October
here's my youtube video about it
............................................................................................................

Go Harvest Meals!
That's it guys! It's really easy and it looks so beautiful on the table. Now if your interested in how to make pumpkin soup.... here's the link to my earlier post.

http://gonetapott.blogspot.com/2018/10/thick-pumpkin-soup-perfect-for-bread.html
Love to all, Pam

............................................................................................................

Thick Pumpkin Soup perfect for Bread Dipping

"Pumpkin soup is a soup made from a puree of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. (In my case.... I also add cream cheese to make it thick and perfect for dipping crusty bread in)

It can be served hot or cold, and is a popular Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, and in Australia. (In fact... my Australian husband is the one who first made the soup for me and I fell in love with it!) Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War."
..............................................................................................................................

In the photo above:
This is a picture of my pumpkin soup served in a baked pumpkin bowl. Keep an eye out guys because I will do a post on how to bake the pumpkin bowls too. I also saved the pumpkin seeds when I scooped it out and make some crunchy treats. I have a few recipes for pumpkin seeds if your interested in that too. LOL.
..............................................................................................................................

Remember this recipe for:

National Pumpkin Month / October / here's my youtube video about it
Halloween / October
Thanksgiving / November
National Soup Month / January
National Homemade Soup Day / February 4

..............................................................................................................................

Ingredients:

1 medium size butternut squash / pumpkin

8 oz cream cheese

yellow, red or green bell peppers

3 medium potatoes

1 large sweet onion diced

Chicken stock or water

1 stick of butter

salt and pepper

Sautee diced onions and bell peppers in the bottom of your soup pot. When soft and translucent add your diced potatoes and butternut squash. (if you bake the butternut squash first it does give a slightly different flavor / but both ways are great)

Cover with as much chicken stock and water that it takes to cover all.

Cook on medium until all the veggies are soft and falling apart.

Use an emersion blender or put in an electric blender to blend smooth.

Place soup back into the pot and add your 8oz of cream cheese.

Stir until the cream cheese has melted and blended throughout the soup.

Taste. If the soup tastes like it's to pasty... then you need to add another 8oz of cream cheese. The size of your butternut squash/pumpkin and potatoes can change the taste slightly so you can adjust it by the amount of cream cheese that you use. Add salt and pepper to taste.

Turn heat down to low and cook for another 30 minutes.

We like the soup thick, smooth and creamy.

You can always thin it down with more liquid chicken stock if you like it thinner.

................................................................................................................

Guys I really want you to try this soup. I kid you not; it's amazing! Thank you to my Australian hubby for introducing it to me many years ago.
"Live everyday like a holiday!" Pam

.........................................................................................................

Sour Cherry Soup

Source: Heather on her travels

Sour cherry soup is a slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, and served chilled. Originating in Hungarian cuisine, this soup is a summer delicacy in several European cuisines.

The dish has been adopted by the Austrians, Poles, Slovaks, and Germans. Hungarian-Americans and Hungarian-Canadians brought the soup to North America.

This Article: Sour Cherry Soup ... is posted in honor of: *National Cherry Month which is celebrated in February. *National Soup Month celebrated in January.

In Hungarian cuisine, sour cherry soup or meggyleves is a soup made from the fruits of the sour cherry tree (Prunus cerasus), and not from sweet cherries. The name is formed from meggy meaning 'sour-cherries', and leves meaning 'soup'. It is traditionally served as a dinner course, usually as either the appetizer, soup or dessert, on warm summer nights or for hot summer luncheons. The soup is cooked with whole sour cherries, including the pits. Sour cherry trees are numerous in Hungary, and the soup is a good example of the quintessentially Hungarian fusion of Eastern/Asian influences and traditional Continental European cuisine. It is customary that the soup contain fresh sour cherries, fresh cream and sometimes cloves and cinnamon. Canned regular cherries are sometimes added and sour cream is often substituted for fresh cream. A small amount of sweet white or dry red wine is also sometimes added before serving. Packets of dried meggyleves powder are also sold in Hungary.

wikipedia

Chicken Soup and Grands!® Dumplings

Chicken Soup for the Soul Day was created by Chicken Soup for the Soul Enterprises, Inc. "Chicken Soup for the Soul is a series of books, usually featuring a collection of short, inspirational stories and motivational essays."

Quite obviously, this day was created for commercial reasons. In honor of November 12 being Chicken Soup for the Soup Day we've decided to list a chicken soup & dumpling recipe by pillsbury. Remember for Soup Month too. :)

Chicken Soup and Grands!® Dumplings
Originally uploaded by Pillsbury.com

INGREDIENTS
3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 egg, beaten
Chopped fresh parsley, if desired

DIRECTIONS
1. In 4-quart Dutch oven, combine soup and broth. Bring to a boil.
2. Meanwhile, separate dough into 8 biscuits; cut each in half.
3. Dip biscuit halves in egg, coating all sides; drop into boiling soup. Cook, uncovered, 10 minutes. (Soup must be at a medium boil.) Cover; cook an additional 10 minutes or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into bowls. Top each with dumplings. Sprinkle with parsley.