I like pumpkin, I have many recipes utilizing pumpkin.
I have a great recipe for Pumpkin Soup that I've been making since 1976.
I re posted the recipe at the end of this biscuit recipe.
I would serve these biscuits with the soup.
I'll make these biscuits for this year's Thanksgiving dinner.
Pumpkin Biscuits:
1 1/4 C flour
2 TBS + 1tsp sugar
1 TBS + 1tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 C canned pumpkin puree
1/4 C butter, melted
Serve warm with Honey Butter, recipe to follow.
Large Bowl, sift together:
flour
sugar
baking powder
salt
nutmeg
cinnamon
Add:
pumpkin
nutter
Mix Well
Place dough on a floured surface
Knead until smooth
Roll out to 1/2" thick
Cut biscuits with a 2" round biscuit cutter
Place on a sheet pan
Bake at 400 degrees 10 to 12 minutes
Honey Butter:
1 C butter, softened
1/4 C honey
Whisk together until smooth
Enjoy!
Peace in the Kitchen!
Here's my recipe for Pumpkin Soup:
1976, from my Best of the Best Recipes
I've made this Soup many times. I prepare it for Thanksgiving
It's a Cream of Pumpkin Soup (made, baked and served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup.
1- ( 7 - 8 lb.) Pumpkin ( Cut a circle around the top and keep the stem on)
4 Cups of Croutons
1 1/4 C Grated Swiss or Emmenthal Cheese
4 C Half and Half
Salt
Fresh Ground Pepper
Ground Nutmeg, a good pinch
As mentioned above, cut off the top of the Pumpkin and reserve for an attractive cover when serving this Soup.
Scrape out the pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the pumpkin
Fill the shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese
Season the Half and Half with Salt, Pepper and Nutmeg
Pour the mixture into the Pumpkin
Replace the top of the Pumpkin
Place it in a Roasting Pan
Bake in a pre-heated 350 degree Oven for 2 hours.
Stir occasionally
Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table
Ladle into Soup Plates
Enjoy!
Peace in the Kitchen!
No comments:
Post a Comment