Creamy Pumpkin Soup

Creamy Pumpkin Soup

Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 6

INGREDIENTS:

1 medium onion, chopped (or 1 Tablespoon dried onion flakes) 2 tablespoons butter or margarine 2 (14.5 ounce) cans chicken broth 2 cups sliced peeled potatoes 2 cups canned cooked pumpkin 2 cups milk

1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 teaspoon salt 1/4 teaspoon pepper 1 cup sour cream 1 tablespoon chopped fresh parsley 3 bacon strips, cooked and crumbled

DIRECTIONS:

1.

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, ginger, cloves, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

Joe Johnson's Butternut Squash soup

makes about 1 gallon soup
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3 medium butternut squash

4 oz (1 stick) butter
1 medium yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped

3 granny smith apples, peeled cored chopped
2 quarts vegetable or chicken broth
3 Tbsp molasses (optional)

1 qt half & half
8 fresh sage leaves*
salt and pepper to taste,
garnish (sour cream, chives, sharp cheddar cheese, etc.)
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Roasting the Squash

Preheat Oven to 400°F

Carefully slice squash in half length-wise. Spray or brush with oil, lay on sheet pan and bake for about 1 hour until skin turns brown and blistered.

Let cool completely, then peel off the skins, and chop.

Making the Soup

Preheat stock pot on medium heat

Melt butter and sauté onion, carrots, celery until translucent.

Add the apples, cook slightly (about 1 minute) Add soup broth, squash chunks, molasses

Let simmer on medium heat for about 1 hour 15 minutes

Purée the soup with an immersion blender or with a standing blender


Return to medium low heat. Stir in the half & half, let warm up but do not let it boil

Add fresh sage, salt and pepper to taste

Garnish as desired


Stores great for leftovers

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*if using fresh sage leaves add towards the end of
cooking the soup. If using dried sage (1 Tbsp) add at the
beginning while sautéeing vegetables.

Cheesy Potato Soup

4 Tablespoons butter

1 teaspoon salt

4 Tablespoons flour

2 1/2 cup milk

2 beaten egg yolks

3 large potatoes, peeled and diced

2 bouillon cubes

6 strips bacon, cooked and crumbled

1/2 onion diced (or 2 Tablespoons onion flakes)

1/2 cup Jack cheese, grated

2 teaspoons parsley

1/2 teaspoon garlic powder

salt to taste

In large pot cook potatoes in water and bouillon for about 20 minutes. While potatoes are cooking, cook bacon and diced onion in frying pan. Drain well. Drain most of the water off potatoes.

For white sauce: In sauce pan, melt margarine. Add flour and salt and mix well. Keep stiring. Add milk all at once and mix continually with wire wisk until lumps are gone. Cook and stir until thickened and bubbly. Gradually stir 1/2 cup hot mixture into beaten egg yolks (move by spoonfuls). Return all mixture to saucepan. Stir and cook over medium heat just until it returns to a boil.

In large pot, add potatoes, white sauce, bacon and onions, cheese, pepper, parsley, and garlic powder. Stir over low heat until cheese has melted and everything has blended. You may need to add more milk if mixture is too thick.