Apple and Pumpkin Soup Recipe
Pumpkin soup can be made 1-2 days in advance. Flavors will meld and intensify. Store well covered in the refrigerator
2 tablespoons butter
1 onion, diced
2 large green apples, peeled, cored and diced
1 tablespoon all-purpose flour
4 cups chicken or vegetable stock
3 cups homemade or canned pumpkin or sweet potato puree
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup unsweetened apple juice
1/2 cup half-and-half
Salt and freshly ground black pepper to taste
1/4 cup toasted pumpkin seeds
Melt the butter in a large saucepan over low heat. Add the onions and apples and cook until soft. Add the flour and stir until flour is blended and onions and apples are coated, 2-3 minutes.
Add the stock, stirring well. Add the pumpkin puree, brown sugar and spices. Bring to a boil, reduce heat and simmer, partially covered, about 25 minutes.
Transfer the hot soup to a blender or food processor and puree until smooth. Return soup to the saucepan and stir in the juice, half-and-half and salt and pepper.
Adjust spices to taste. Add a little more juice to thin soup if necessary. Sprinkle with toasted pumpkin seeds and serve warm.
Curried Carrot Soup
Not a curry fan? Substitute with dried thyme, oregano or basil. Also use whole milk if desired
6 medium carrots, thinly sliced
2 cups vegetable stock
1 small onion, chopped
1/2 cup plain soy milk
2 teaspoons curry powder
Pinch dried pepper flakes (optional)
Combine all ingredients except the soy milk and cook over medium heat until carrots are tender. Pour into a blender and purée until smooth. Stir in the soy milk. Cook over low heat until hot.
Sweet and Spicy Carrot Soup
1 1/2 cups cold water
1/2 teaspoon salt
16 ounces frozen carrots
1 1/2 cups orange juice
1/2 teaspoon nutmeg
1 cup chicken broth
Combine the water, salt and carrots in a 2 1/2-quart saucepan; cover and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the carrots are very soft. Remove from the heat and let cool.
In a blender or food processor puree the carrots and cooking liquid. In a large bowl combine the pureed carrots with the orange juice, nutmeg, and broth, blending well. Cover the bowl and refrigerate 2 hours or until well chilled.
Serve cold with orange zest and/or chopped mint (optional)
Easy Crab Gazpacho
This refreshing crab soup is the perfect summer party soup and can be served smooth or chunky. For a smooth soup blend all ingredients (except crab) in blender until smooth. Chill. Gently fold in crab meat before serving.
Soup can also be prepared with 1/2 -1 pound chopped cooked shrimp or half crab, half shrimp.
1 cup celery, chopped
1/2 bunch Italian parsley, chopped
1/4 cup red wine vinegar
1 (32-ounce) bottle or can V-8 juice
1 cup tomatoes, chopped
3 cloves garlic, minced or pressed
1 cup bell pepper, chopped
1 cucumber, chopped
1 cup chicken broth
1/4 teaspoon salt and pepper (or to taste)
Juice of 2 lemons
Zest of 1 lemon, finely chopped
1 pound lump or backfin crab meat
Croutons or Crackers
Mix together all ingredients, then gently fold in crab meat. Chill well before serving with garnishes.
Simple Meatball Soup
1 slice bread
1/2 cup milk
1 pound ground chicken
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
3 cups chicken broth
16 ounces tomato sauce with tomato bits
1 medium onion
2 carrots, sliced thin
2 stalks celery, sliced
1/4 teaspoon allspice
1/4 teaspoon garlic powder
Place bread and milk in bowl and allow bread to absorb milk. Mash bread mixture with a fork. Add meat, salt and pepper and mix well. Form into 24 balls. Brown meat balls in oil and drain. Do not cook through.
To a large pot, add remaining ingredients and drained meatballs. Simmer uncovered for 1 hour.
Savory Sweet Potato Soup
2 tablespoons margarine
2 medium onions, chopped
2 medium carrots, diced
1 large celery stalk, diced
6 cups diced sweet potatoes (1/2")
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 cup plain soy milk or whole milk (optional)
Salt and freshly ground pepper to taste
Heat the margarine in a large pot. Add the onions, carrots and celery and saute over low heat until the onions are golden. Add the sweet potato.
Just add enough water to almost cover the vegetables. Bring to a boil. Add bay leaves, thyme and nutmeg. Simmer over moderate heat until the sweet potatoes and vegetables are tender, about 20 minutes.
Transfer the soup to a food processor until smoothly pureed. Stir puree back into the soup pot. Add a little milk at a time if using, to achieve desired consistency. Season to taste with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.
Serve hot with cornbread croutons and green onion slices