Halloween Pumpkin Soup

Perhaps one of the hardest things to do at Halloween is to get the kids to eat dinner before going out to “Trick or Treat”. The excitement level rivals Christmas Eve, they can’t stand still and trying to get them to sit at a table and eat is close to impossible. I came up with an idea many years ago to try and make dinner a little more fun for the kids and at the same time serve something palatable for my wife and myself. It did work and became a tradition until they became too grown up to allow mom & dad to go with them on their rounds.

Ingredients for Pumpkin Soup

2 approximately 4 pound pumpkins * see note at end of recipe
6 inch wide small pumpkins one for each person you are serving (optional) **see note
4 Qts Chicken Stock
1 white onion dice
2 sweet apples cored,peeled and diced
1 clove garlic minced
½ pound of bacon diced and cooked well
2 tsp ground sage (optional)
2 Tbs Olive oil
5 Tbs flour
salt & pepper
½ -1 cup heavy cream
Creme fraiche or sour cream (optional)
Chopped fresh chives
1 recipe of Scottish Scones*** see note

Directions for Pumpkin Soup

Preheat oven to 350°

Take one of the larger pumpkins and cut in half and scoop out the seeds, brush the insides with the oil and season with salt and pepper, place both halves on a baking sheet cut side down. Bake for approximately 60 minutes until the pumpkin is fully cooked and a fork pressed into the flesh goes in easily. Set baking sheet on a rack and allow the pumpkin to cool. Once it is cool enough to handle scoop out the pumpkin pulp, set it in a bowl, and set aside.

In a large stock pot (not non-stick) place the bacon and on medium heat cook until all the fat has rendered and the bacon is crisp. Remove the bacon and set aside on a paper towel to drain, leaving the fat in the pot.

Add the onion,garlic and apple to the pot and cook until the onions are softened. Once the onion is softened add the flour,sprinkling it around the pot and stir until all the raw flour is gone, then cook for one or two minutes more. Now add the chicken stock the sage and the pumpkin and with an immersion blender puree the mixture until smooth. Bring to a boil to allow to thicken slightly and stir to combine. Reduce heat and simmer for about 30 minutes. Just before serving taste and adjust the seasoning.

Add the cream and stir to combine, ladle into bowls add a dollop of creme fraiche to center of each bowl and garnish with the crisp bacon and chopped chives. Serve with fresh warm Scottish Scones with butter and your favorite jelly or jam on the side.

* If you do not have an immersion blender you can take a small amount of chicken stock and in a blender, puree the pumpkin in small batches, or use about 4 cups of canned puree of pumpkin ( not spiced).

**Optional for Halloween cut the top off the second large pumpkin and scoop out the seeds, being careful not to rupture the skin. Decorate the pumpkin and use it as a tureen to serve the soup at the table. Take the smaller pumpkins and cut tops off remove seeds, again being careful not to rupture the skin, decorate and use as bowls. Serve the Creme fraiche and chives on the side.

*** You can find the recipe for scones by using the “search my site” bar on the home page, or this link http://www.rantsravesandrecipes.com/scottish-scones/

Here are a few items to help make this recipe:
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome
Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot with Cover
~ 12 ~ Make a Pumpkin Jack-o-lantern Halloween Sticker Sheets ~ 6.5 X 4.75″ Sheets ~ 240 Stickers Total ~ New

Not exactly a pup friendly holiday, I can’t have the chocolate. I do have to bark at everyone who knocks on the door! By the end of the night I’m exhausted! I’m not a big fan of pumpkin. The only saving grace is the scones, which I do adore! 5 paws for the scones and just kudos for the cook.

Halloween Pumpkin Soup

2013-10-16 02:24:16

Yields 4

Write a review

Save Recipe

Prep Time

2 hr

Cook Time

30 min

Total Time

2 hr 30 min

Prep Time

2 hr

Cook Time

30 min

Total Time

2 hr 30 min

Ingredients

2 approximately 4 pound pumpkins * see note at end of recipe
6 inch wide small pumpkins one for each person you are serving (optional) **see note
4 Qts Chicken Stock
1 white onion dice
2 sweet apples cored,peeled and diced
1 clove garlic minced
½ pound of bacon diced and cooked well
2 tsp ground sage (optional)
2 Tbs Olive oil
5 Tbs flour
salt & pepper
½ -1 cup heavy cream
Creme fraiche or sour cream (optional)
Chopped fresh chives
1 recipe of Scottish Scones*** see note

Instructions

Preheat oven to 350°
Take one of the larger pumpkins and cut in half and scoop out the seeds, brush the insides with the oil and season with salt and pepper, place both halves on a baking sheet cut side down. Bake for approximately 60 minutes until the pumpkin is fully cooked and a fork pressed into the flesh goes in easily. Set baking sheet on a rack and allow the pumpkin to cool. Once it is cool enough to handle scoop out the pumpkin pulp, set it in a bowl, and set aside.
In a large stock pot (not non-stick) place the bacon and on medium heat cook until all the fat has rendered and the bacon is crisp. Remove the bacon and set aside on a paper towel to drain, leaving the fat in the pot.
Add the onion,garlic and apple to the pot and cook until the onions are softened. Once the onion is softened add the flour,sprinkling it around the pot and stir until all the raw flour is gone, then cook for one or two minutes more. Now add the chicken stock the sage and the pumpkin and with an immersion blender puree the mixture until smooth. Bring to a boil to allow to thicken slightly and stir to combine. Reduce heat and simmer for about 30 minutes. Just before serving taste and adjust the seasoning.
Add the cream and stir to combine, ladle into bowls add a dollop of creme fraiche to center of each bowl and garnish with the crisp bacon and chopped chives. Serve with fresh warm Scottish Scones with butter and your favorite jelly or jam on the side.

Notes

* If you do not have an immersion blender you can take a small amount of chicken stock and in a blender, puree the pumpkin in small batches, or use about 4 cups of canned puree of pumpkin ( not spiced).
**Optional for Halloween cut the top off the second large pumpkin and scoop out the seeds, being careful not to rupture the skin. Decorate the pumpkin and use it as a tureen to serve the soup at the table. Take the smaller pumpkins and cut tops off remove seeds, again being careful not to rupture the skin, decorate and use as bowls. Serve the Creme fraiche and chives on the side.
*** You can find the recipe for scones by using the “search my site” bar on the home page, or this link http://www.rantsravesandrecipes.com/scottish-scones/

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

September 20, 2013August 11, 2015

Chicken with Curry and Lemons

Being in the middle of moving we find we are trying to use up a lot of stores, so that we don”t have to move so much. The result is trying to come with recipes using what is available in the cupboard and trying not to do a lot of shopping. This is one of those recipes it came out pretty good.

Ingredients for Chicken with Curry and Lemons

3 -4 Chicken breasts
2 cups Carrots thinly sliced
2 cups olives chopped
1 lemon cut into 8 slices
1 can diced tomatoes
2 Tbs curry powder
salt and pepper
3 Tbs butter
2 Tbs Olive oil
5 Tbs flour
½ cup white wine
1 cup chicken stock
1 cup brown rice (optional)

Directions for Chicken with Curry and Lemons

Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.

Once browned remove to a plate and cover with foil.

Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.

Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.

Here are a few items to help make this recipe:
Emeril by All-Clad E9208264 Hard Anodized Nonstick 5-Quart Saute Pan with Lid Cookware, Black
Le Souk Ceramique Pasta/Salad Bowls, Set of 4, Azoura Design
Zwilling JA Henckels Four Star 3pc Set 35168100

It’s chicken…….What else can I say, a couple of the carrots too and it’s heaven. 5 paws for the effort.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Chicken with Curry and Lemons

2013-09-19 11:26:54

Write a review

Save Recipe

Ingredients

3 -4 Chicken breasts
2cups Carrots thinly sliced
2 cups olives chopped
1 lemon cut into 8 slices
1 can diced tomatoes
2 Tbs curry powder
salt and pepper
3 Tbs butter
2 Tbs Olive oil
5 Tbs flour
½ cup white wine
1 cup chicken stock
1 cup brown rice (optional)

Instructions

Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.
Once browned remove to a plate and cover with foil.
Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.
Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

September 13, 2013December 27, 2014

Bow Tie Pasta with Ham + Peas in Cream Sauce

Bow Tie Pasta with Ham + Peas

One of the great things about a baked ham is the leftovers. So many choices of what to do, so many great recipes. This one is a classic just a few ingredients simple to make, you can even do this all in one pot, so there’s less work for the scullery maid.

Ingredients for bow ties with Ham + Peas

1 12 oz or larger box of bow tie pasta
1 medium onion diced
2 cloves garlic minced
1 -2 cups frozen peas
1 – 2 cups Diced ham
2 cups cream
3 Tbs butter
3 Tbs flour
Parmesan cheese to grate over dish
salt & pepper to taste

Directions for Bow Tie Pasta with Ham+ Peas

In heavily salted water cook the pasta.

While the pasta is cooking prepare the other ingredients. Dice the onion, garlic in one bowl, the ham in another, and measure out the rest of the ingredients.

When the pasta is cooked to your preference drain in a colander. Put the pot back on the burner on medium high heat add the butter when melted add the onion and garlic and cooked until softened.

Once the onion and garlic are softened, add the flour and stir until all the raw flour is combined, continue to cook for a minute or two more.

Add the cream and whisk until sauce begins to boil and thicken. At this point add the peas and ham and cook to heat. Once the ham and peas are heated, add the pasta back into the pot, stir to combine all the ingredients. Taste and adjust the seasoning at this point.

Serve with Parmesan sprinkled lightly over the pasta.

Here are a few items to help make this recipe:
Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot with Cover
WMF Manaos / Bistro Pasta Server
Certified International Garden of Olives 5-Piece Pasta Sets

The Offical Taste Tester — The Official
Taste Tester

I’m really not a “pasta and peas pup”, more meat and potatoes so I only give this recipe 3 paws, no reflection on the cook.

BowTie Pasta with Ham + Peas in Cream Sauce

2013-09-13 19:18:17

Serves 4

Write a review

Save Recipe

Prep Time

10 min

Cook Time

30 min

Prep Time

10 min

Cook Time

30 min

Ingredients

1 12 oz or larger box of bow tie pasta
1 medium onion diced
2 cloves garlic minced
1 -2 cups frozen peas
1 - 2 cups Diced ham
2 cups cream
3 Tbs butter melted
3 Tbs flour
Parmesan cheese to grate over dish
salt & pepper to taste

Instructions

In heavily salted water cook the pasta.
While the pasta is cooking prepare the other ingredients. Dice the onion, garlic in one bowl, the ham in another, and measure out the rest of the ingredients.
When the pasta is cooked to your preference drain in a colander. Put the pot back on the burner on medium high heat add the butter when melted add the onion and garlic and cooked until softened.
Once the onion and garlic are softened add the flour and stir until all the raw flour is combined, continue to cook for a minute or two more.
Add the cream and whisk until sauce begins to boil and thicken. At this point add the peas and ham and cook to heat. Once the ham and peas are heated add the pasta back into the pot, stir to combine all the ingredients. Taste and adjust the seasoning at this point.
Serve with Parmesan sprinkled lightly over the pasta.

Notes

For easier clean up while draining the pasta use the same pot to make the sauce in.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.