Chipotle Pumpkin Soup Recipe
If canned chipotle in adobo is not available, you can use chipotle powder, start with one teaspoon and increase to taste. If chipotle powder is not available, use 1/2 teaspoon of regular chili powder, increasing to taste, and a dash of liquid smoke. Note that fresh pumpkins vary in their moisture content, so you may need to add more liquid, either water or stock, to get to the consistency you want, depending on how thick or thin you would like your soup to be.
2 Tbsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon ground cumin
1-2 chipotle peppers (canned in adobo, 1 for mild, 2 for spicy), chopped
8 cups chopped, cooked pumpkin* (1 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or 3 15-ounce cans of canned pumpkin)
4 to 6 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (use vegetable stock for vegetarian option, can sub water for some of the stock)
1 teaspoon dried oregano or 1/2 teaspoon ground oregano
2 teaspoons salt, more to taste
2 Tbsp lime juice
Toasted, shelled pumpkin seeds (pepitas)
Creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny
*To cook fresh pumpkin, use a good cooking pumpkin (i.e. sugar pumpkin, fairytale pumpkin, hubbard, or kabocha pumpkin), cut in half, scoop out the seeds, place the pumpkin cut side down on a foil-lined, rimmed baking sheet. Bake at 350°F for about an hour, or until soft. Scoop out the pumpkin flesh or cut away the skin. Let cool. Freeze for long term storage.
1 Heat oil in a large pot (8-quart) on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
2 Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
3 If you are working with raw pumpkin seeds, now would be a good time to toast them. (If your pumpkin seeds are already toasted, skip this step.) Just spread them out in an even layer in a frying pan on medium high heat. Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned. Remove to a bowl.
4 Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid the your blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.
5 Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or water to desired consistency.
Serve with toasted pumpkin seeds (pepitas), crema fresca drizzled over the top, and chopped cilantro.
Yield: Makes 2 to 2 1/2 quarts.
here is another yummy and easy soup recipe. it took 15 min to make. i served
it with corn bread....yum!
Turkey Taco Soup
1 lb ground turkey
1 medium onion, chopped
cook together until turkey is cooked.
1-8oz can tomato sauce
1-10oz can rotel tomatoes with green chillies
1-15oz can corn, drained
1-15 oz can kidney beans, drained
1-16oz can refried beans
1 pkg taco seasoning
2 1/2 c chicken broth
Simmer on med-low for 15 min or until your corn bread is done!
Top the bowls of soup with chips, green onion, sour cream, grated cheese, avacados, or whatever you like....
this recipe is from a blog called skinnytaste. you can make it healthier by using low sodium, low fat versions.
To go along with Anna's quiet pouches I found these scripture paper dolls on The Redheaded Hostess' site. She is a seminary teacher for our church and has great references for scripture study etc - that could be used for anyone. I thought these dolls would be great in one of the pouches - maybe minus the background?
Since said 16 month old is now a toddler and a bit of a handful at times, especially in situations like church I decided I needed to do something new for our church bag. The cars I had in the bag for him were not cutting it and so NOT quiet. I found this via Pinterest, and knew that would be the perfect idea.
So I gathered things we already had at home and bought 6 pouches for 97 cents a piece at walmart.
I've been anxious to make soup. I found this recipe online. It is Yummy!
Vegetable, White Bean, and Orzo Soup
1-2 t evoo
1/2 sweet onion, diced
3 carrots, diced
3 stalks celery, diced
1/2 t basil
1/4 t oregano
heat oil on medium heat and add the above ingredients and cook 5-6 min then add:
2 cloves minced garlic
cook for a minute and add:
6 c chicken broth
1 15 oz can diced tomatoes, drained
1 15 oz can cannellini beans, drained
salt and pepper to taste
cover and cook for 30 min til veggies are tender and add:
1/2 c orzo
cook 8 min and add:
1 c zuchinni, diced
1 c yellow squash, diced
2 c fresh spinach
cook for 2 more min or so
ladle it into bowls and put feta cheese on top
I used only 4 c broth, tomatoes from the garden, and two cans of beans
It has 19g protein in each serving. Better than meat, if you ask me!