This year our pumpkin patch is truly worthy of a visit from the Great Pumpkin himself. We have been very blessed with beautiful perfectly sized pie pumpkins.
While most think of baked goods when it comes to pumpkins, there is a hidden gem that a waits. Pumpkin Soup. Here is my recipe.
- 1 tsp Coconut oil
- 1 large onion coarsely chopped
- 4 cloves of garlic diced
- 1/4 cup of brown sugar
- 1 tsp of cinnamon (I like cinnamon so I use more like 2 tsp)
- 1 tsp of fresh crushed ginger (Again, I tend to be heavy handed on the fresh ginger root. You can also used ground powdered ginger.)
- 2 cups of chicken broth
- 2 cups of water
- 1/2 cup of heavy cream (you can also use a heavy coconut cream, this does change the flavor a bit.)
- 1 four pound pumpkin
- pinch of salt
- grind of pepper
- Immersion Blender
- Dutch Oven
- Sharp Large Knife
- Sturdy large spoon (for scooping out pumpkin guts)
- Halve your pumpkin, scrape out “guts” (save your seeds for roasted pumpkin seeds if you like).
- Peel your pumpkin:
- TIP: Peeling a pumpkin is hard work. If you have a microwave you can “cheat”. Quarter your pumpkin halves. Place on a microwave safe platter, cover with a microwave save cover and use your potato setting for 2 potatoes. Repeat for the other half.
- Remove from microwave and cool. At this point you can just peel off the rind of the pumpkin. Easy peasey.
- Chop your pumpkin in cubes and set to the side.
- In your Dutch Oven, on medium heat; add in your coconut oil, garlic and onion and saute until golden.
- Add in your pumpkin cubes, broth and water.
- Bring to a steady boil for about 5 minutes.
- Reduce heat and add in Ginger, Cinnamon, Brown Sugar and stir until well mixed and the sugar is dissolved.
- Simmer until pumpkin is fork tender. So you can easily pierce with a fork.
- Remove from heat.
- With your Immersion blender, blend until the contents are smooth.
- Fold in your cream until well mixed. DO NOT return to heat.
- Add in a pinch of salt and pepper to taste.
- Serve in Bowls with a drizzle of cream.
Side Note: My husband likes to add a touch of heat to this soup. As a suggestion use a sauce or Pepper that has a Citrus overtone, such as a Lemon Drop Pepper.
If you love cabbage rolls, but just don’t have the time to do all the assembling required, this soup is perfect!
- 1 large onion diced
- 3-5 cloves of garlic diced
- 1/2 lb sausage
- 1/2 lb ground beef (we use venison)
- 1 medium cabbage sliced in thickistrips and squares
- 1 quart diced tomatoes
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 pint vegetable broth (or 2 cups V8)
- 1 tsp paprika
- 1 tsp thyme
- 1 tablespoon Worcester sauce
- 1 bay leaf
- Salt & pepper to taste
- 1 cup of cooked rice
- In a large skillet, Brown onion and garlic in a tablespoon of lard.
- Add in beef and pork brown.
- Drain off grease.
- Place above ingredients into a large crockpot.
- In the skillet wilt the chopped cabbage until softened about 3 min.
- Put in crockpot.
- Add all remaining ingredients into the crockpot EXCEPT the rice.
- Stir and place on high for 2-4 hrs.
- About 45 min before serving add in your cooked rice stir, put on warm.
Until next time,
Mrs. Kay Lynn Rice
Meal-Prepping and filling your pantry doesn’t have to be a daunting task. Utilizing dehydrated veggies and herbs works great to have a quick grab and prepared home cooked meal. These also have a great shelf life to have on hand during emergency and disaster situations.
Today I am sharing a fun kid friendly recipe. Alphabet Soup. And it tastes so much better than store bought condensed.
First to prepare your jars.
- 1 half pint canning jar with a tight lid.
- 1 cup alphabet pasta
- 2 tablespoons dried vegetable flakes
- 1 teaspoon chicken bouillon granuals or powder
- 1/8 tsp black pepper
Directions for jars.
- Make sure your jar and lids are clean and dry!
- Layer 1/2 cup of pasta, then 1 tablespoon of dehydrated veggies, then the boullion and Pepper.
- Layer the second tablespoon of veggies then the second half cup of pasta.
- The layering just makes it “pretty”.
- Tightly screw on your lid and label.
- Alphabet Soup Mix
- Add 4 cups water + 1/2 cup of tomato pasta sauce.
When you are ready to use.
- Place water, pasta sauce and contents of jar in a large sauce pan.
- Bring to a boil on high heat.
- Reduce heat and simmer for 10 minutes, uncovered, or until pasta and veggies are tender.
Place in a cool place to store that isn’t prone to high humidity, your pantry.
Until next time!
Kay L Rice
The one thing I absolutely love about Autumn and Winter is that it is SOUP SEASON!
I can have soup every dinner and lunch and not get tired of it. Luckily my husband enjoys it as well.
This is a favorite of mine because of the intense flavors and warmth.
These ingredients are in measurements that may or not be common to you as I home can everything in while it’s in season (except the cactus, I buy it from the Mexican grocery).
- 1 sweet onion diced
- 5 cloves of garlic diced
- 1 quart of chicken broth
- 1 tbsp lard
- 2 jalapeno peppers diced
- 1 pint of camned pork (you can also fry up 1/2 pound of fresh pork roast)
- 1 half pint of tomatoes with jalapeno peppers
- 1 quart of halved or whole tomatillos
- 1 tsp ground cumin
- 2 tbsp of lime juice
- 1 quart of canned napolitos (cactus) drained
- 1 pint of white kidney beans
- Fresh cilantro diced
- 1 pint of hominy
- 1 pint of yellow corn
- 4 tbsp of corn flour
- 2 quarts of water
- In a very large soup pot, melt your lard.
- Add your onion, garlic and diced jalapeno peppers.
- Cook until just a little “limp”.
- Add in your hominy and corn.
- Cook for about 5 minutes, stirring with the onion mix.
- Add in your (cooked) pork.
- Cook for about 5 minutes stirring into the mix.
- Now add everything else EXCEPT the corn flour and cilantro.
- Cook soup on a low simmer for 2 to three hours.
- Taking about a cup of the broth out in a bowl, mix in your corn flour to make a roe (paste).
- Stir the corn paste into the soup.
- Let cook for another hour, stirring often so your paste doesn’t turn into corn marbles, if they do, just call them dumplings.
- Just before serving stir in a handful of cilantro.
- Serve and sprinkle a bit of fresh cilantro on top in the bowl for extra flavor.
I hope you enjoy this as much as we do.
Until next time,
Mrs. Kay L Rice 🌶️
After making this soup many times at home I decided to share it with my Women’s Bible Group one evening. As it turns out, it was very well liked. Since I was asked to share my recipe, here it is!
This is an amazing white and red bean soup with such an amazing savory broth and pasta that it can not help but give you that warm home feeling!
- 1 pound ground turkey
- 1 small onion diced small (1 cup)
- 1 large carrot diced (1 cup)
- 3 stalks celery, chopped (1 cup)
- 3 cloves of garlic, minced
- 2 14-ounce cans of diced tomatoes
- 1 15-ounce can of red kidney beans with liquid
- 1 15-ounce can great northern white beans with liquid
- 1 15-ounce can of tomato sauce
- 1 12-ounce can V-8 sauce
- NOTE: Instead of the tomato sauce, tomatoes and V-8 I use my own Italian Soup Stock
- 1 tablespoon of white vinegar
- 1 1/2 teaspoons of salt
- 1 teaspoon of FRESH oregano
- 1 teaspoon FRESH basil
- 1/2 teaspoon ground pepper
- 1/2 teaspoon of FRESH thyme
- 1/2 pound (1/2 a box) of Ditalini pasta
- Brown your ground turkey in a large saucepan or pot over medium heat.
- Drain off most of the fat.
- Add onion, carrot, celery and garlic and saute for approximately 10 minutes with the meat.
- Put all the items in your crock pot.
- Add in the remaining ingredients, except the pasta.
- Turn your crockpot on low and cook for 6ish hours.
- About 45 min before serving, boil and drain your pasta until a touch less than done.
- Add your pasta to your crockpot and continue to cook on warm for the remainder of the 45 minutes.
I hope you enjoy this recipe! Please let me know if you enjoyed the recipe and if you added your own touches to improve.
Until next time,
Mrs. Kay L. Rice