Cooking and Blogging

Cream of Pumpkin Soup

by Top Chef

pumpkin soup

There are lots of ways to use up Halloween pumpkins, and here is one delicious option. This pumpkin soup recipe includes cinnamon croutons for topping.  You can even get creative with the croutons for making this a real Halloween treat.

  • 3 tablespoons soft margarine
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 slices whole wheat bread
  • 1 cup chopped onion
  • 2 tablespoons butter, melted
  • 2 (14.5 ounce) cans chicken broth
  • 15 ounces of pumpkin puree, canned or fresh
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • 1 cup heavy whipping cream

Preheat oven to 400 degrees F. Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place buttered bread on a cookie sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into triangles, squares, or use cookie cutters to make Halloween shapes!

Then, saute onion in butter in a medium saucepan until tender. Add 1 can of broth and stir well. Bring to a boil and cover.  Next, reduce heat, and simmer mixture for 15 minutes. Transfer broth mixture into  blender or food processor, and blend until smooth.
Return mixture to saucepan or small stockpot. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream and heat through without boiling. Use a ladle and dip soup into soup bowls. Recipe source:  All Recipes.
Food Handling Tip: Remember to monitor the temperature of your refrigerator with a thermometer, especially when cooling a large amount of something that’s hot…like soup.  According to this article, the ideal temp for a fridge is between 35 and 38 F.  Did you know that your refrigerator will actually function more efficiently when it is full of food?  Check out these money-saving shopping and refrigerator tips at Green-Vaccine.

October 2, 2008   1 Comment

Chili- Make it Your Way

by Top Chef

Chili recipes are as diverse as they are plentiful.  From mild to three alarm spicy, and vegan to extra-meaty, chili is an economical and tasty way to feed a family.  Whenever I make chili, I use a large stockpot and grab some freezer containers for setting aside some easy lunches. It freezes and reheats very well. Here in the Midwest, we like to eat our chili with a peanut butter sandwich or grilled cheese.  Does anyone else do that?

Here’s a chili recipe I made last night:

  • 2 1/2 cans tomato juice
  • 3 pounds lean ground beef
  • 1 large onion, chopped
  • 1 large can chili beans (approx. 32 oz.)
  • 3 envelopes of chili seasoning

Brown the ground beef with the chopped onion and drain.  Combine beef and onions with the remaining ingredients in a large stock pot.  Simmer for 2-3 hours. There are many chili seasonings out there. We like the hot ones, but there are plenty of mild varieties.  Using a ladle, pour chili into large soup bowls. Serve with grated sharp cheddar cheese on top.

Next time, I think I’m going to try this white chicken chili recipe because I love Monterey Jack cheese.  Also, here’s a vegan chili recipe that sounds savory.

September 28, 2008   No Comments