CARROT PUMPKIN SOUP
Bursting with flavor, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy night.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 50m
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
- Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
- Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
- Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
- Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 120 calories, Sugar 5.6 g, Sodium 666.2 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 2.4 g, Protein 1.5 g, Cholesterol 1 mg
CURRIED PUMPKIN WITH CARAMELIZED ONIONS
Provided by Anne Burrell
Categories side-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large wide pot with olive oil and put over medium heat. Add the onions, season with salt, to taste, then cover the pot and let the onions wilt and get very soft, about 7 to 8 minutes. Remove the lid and cook until they get very brown and caramelized, do NOT rush this. Cook low and slow, about 30 to 40 minutes, stirring occasionally.
- When the onions are really brown and sweet, add the pumpkin, garam masala and crushed red pepper. Season with salt, to taste, then add 1 cup of stock. Cover and cook over medium heat until the pumpkin has softened and started to become mushy, about 20 minutes.
- Remove the lid and if the pumpkin is still a little hard add the remaining 1/2 cup of stock. Cook, stirring frequently, until the moisture reduces and the pumpkin becomes the consistency of mashed potatoes. Taste and season with salt, if needed. Transfer the pumpkin to a serving bowl and garnish with chives and pumpkin seeds.
Nutrition Facts : Calories 237 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 269 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 11 grams
BAKED PUMPKIN WITH LEMON, SAUTéED GREENS, AND TOASTED CUMIN DRESSING
Provided by Sophie Dahl
Categories Leafy Green Side Bake Vegetarian Kale Squash Pumpkin Fall Winter Chard Lemon Juice Cumin Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F/220°C. Put the pumpkin in a roasting pan with the onion and sage. Season and pour over the olive oil. Cook for around 30 minutes, or until the pumpkin is tender.
- While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil. Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving.
- Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.
- Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.
BUTTERY CARROTS 'N' ONIONS
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI
This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.
Provided by KSchirm13
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
- Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
- Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
- Bake in preheated oven until all vegetables are tender, about 35 minutes.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 36.2 g, Fat 8.7 g, Fiber 5.3 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 246.2 mg, Sugar 14.9 g
CARROTS AND ONIONS
My younger brother, David, attended cooking school years ago and this was one of the recipes he taught the whole family to make. He has since passed, but this recipe will live on forever. It's very sweet and even if you don't like carrots, which I don't, you will love this recipe.
Provided by msjill111
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place butter in medium stockpan and melt.
- add carrots and onions and bring to a boil reduce heat and cover and cook until carrots are tender, usually about 45 minutes.
- enjoy.
ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP
Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.
Provided by SteveT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
- While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
- Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
- Sprinkle with cilantro to serve.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g
SAUTEED YELLOW SQUASH WITH CARROTS AND TARRAGON
This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!!
Provided by Pianolady
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
- When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
- Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
- Sprinkle with the tarragon and toss to blend.
- Serve hot.
Nutrition Facts : Calories 132.4, Fat 9.8, SaturatedFat 4.3, Cholesterol 15.3, Sodium 704.8, Carbohydrate 10.8, Fiber 3, Sugar 5.6, Protein 2.5
SAUTEED PUMPKIN WITH CARROTS & ONIONS
Just made this up this afternoon while processing our Jack-o-lanterns for future recipes. Serving it tonight with oven-baked porkchops in mushroom soup gravy, and rice.
Provided by Susie Proplesch @NeedfulThings
Categories Vegetables
Number Of Ingredients 10
Steps:
- In a large saute' pan on high heat, add butter, water, garlic, parsley, onion and carrots. Allow to cook for 2-3 minutes. Add pumpkin (and bacon if using). Allow to cook stirring occasionally until liquid is evaporated and the veggies start to sizzle.
- Add bacon to veggies, and continue to saute' until veggies start to brown and caramelize. Salt to taste and serve.
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