Pumpkin!

[Kathianne]

Ok, I'm a bit of an overboard fall person regarding foods. I love pumpkin and squash in general.

First time ever, I made my own pumpkin puree from pie pumpkins. It made a lot more than I thought from my readings, must have 7-8 cups from about 3.5 pound of pumpkin.

Was easy peasy, at least with a food processor.

[Gunny]

Ok, I'm a bit of an overboard fall person regarding foods. I love pumpkin and squash in general.

First time ever, I made my own pumpkin puree from pie pumpkins. It made a lot more than I thought from my readings, must have 7-8 cups from about 3.5 pound of pumpkin.

Was easy peasy, at least with a food processor.

The family's invading one of the local pumpkin patches tomorrow. They always bring home these pumpkins that sit around and rot. They don't use them for food.

I'm the only one in the house that will eat squash. I prefer yellow squash, fried with onions. No, I'm not going to the nutritional value on that one I also like butternut and zucchini.

[Kathianne]

The family's invading one of the local pumpkin patches tomorrow. They always bring home these pumpkins that sit around and rot. They don't use them for food.

I'm the only one in the house that will eat squash. I prefer yellow squash, fried with onions. No, I'm not going to the nutritional value on that one I also like butternut and zucchini.

I love butternut for soups and pasta sauce. I made a really good panang curry yesterday which had yellow squash in it too, along with a ton of other veggies.

[SassyLady]

The only squash I like is the spaghetti squash.

[Kathianne]

The only squash I like is the spaghetti squash.

That's probably the only one I do not care for, texture!

I guess when I look at quick breads, I basically like whatever vegetable is used! LOL! I'm always about the sweets!

[Gunny]

I love butternut for soups and pasta sauce. I made a really good panang curry yesterday which had yellow squash in it too, along with a ton of other veggies.

Baked is the only way I've ever had it. Lots of butter. Complicated food prep to me is applying a rub to a brisket

[Kathianne]

Baked is the only way I've ever had it. Lots of butter. Complicated food prep to me is applying a rub to a brisket

if you have a stick blender, or food processor or blender-all is super easy. If not, can use a potato masher, just not as smooth.

I use a more complex recipe-I like more warm spices for fall-cinnamon, cumin, nutmeg...

But this is very good, was the first one I used and very, very straightforward and easy.

https://www.yummyhealthyeasy.com/eas...t-squash-soup/

Easy Butternut Squash Soup

This is the BEST EVER Easy Butternut Squash Soup! Only a few ingredients to make this incredible soup. This is one of our favorite soups to make on a cold day!






5 from 87 votes



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Course: Dinner

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Calories: 135kcal
Author: Jenn

Ingredients

• ½ Tbsp. olive oil
• 2 garlic cloves minced
• 1 onion diced
• 1 butternut squash peeled and diced into cubes
• 32 ounces vegetable broth
• 1-2 tsp. salt

Instructions

• In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
  
• Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
  
• Carefully pour entire contents of pot into blender (I use my Vitamix). Add salt.
  
• Carefully blend until smooth. Serve in bowls with thyme if desired. Enjoy!

Notes

Nutrition facts generated from saymmm.com, Yummy Healthy Easy makes no representation or warranty as to the accuracy of this information.

Nutrition

Calories: 135kcal | Carbohydrates: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 884mg | Fiber: 3g | Sugar: 4g

[SassyLady]

That's probably the only one I do not care for, texture!

I guess when I look at quick breads, I basically like whatever vegetable is used! LOL! I'm always about the sweets!

I love the crunchiness. I can't stand the zucchini and yellow squash because they are mushy and slimely.

I can eat butternut squash. I put frozen pieces in my smoothies.

[Kathianne]

Ok, I'm a bit of an overboard fall person regarding foods. I love pumpkin and squash in general.

First time ever, I made my own pumpkin puree from pie pumpkins. It made a lot more than I thought from my readings, must have 7-8 cups from about 3.5 pound of pumpkin.

Was easy peasy, at least with a food processor.

Back to pumpkin! This was soooo good, going to have to make it again, once I clear out some other soups already in freezer:

https://www.gimmesomeoven.com/pumpkin-wild-rice-soup/

I do add a bunch more veggies!

Pumpkin Wild Rice Soup

• [COLOR=inherit !important]Author:

• [COLOR=inherit !important]Ali[/COLOR]
• [COLOR=inherit !important] Prep Time:[/COLOR] [COLOR=inherit !important]15 mins[/COLOR]
• [COLOR=inherit !important] Cook Time:[/COLOR] [COLOR=inherit !important]45 mins[/COLOR]
• [COLOR=inherit !important] Total Time:[/COLOR] [COLOR=inherit !important]1 hour[/COLOR]
• [COLOR=inherit !important] Yield:[/COLOR] [COLOR=inherit !important]6 to 8 servings [COLOR=#545454 !important]1x[/COLOR][/COLOR]

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Description

[COLOR=inherit !important]This delicious pumpkin wild rice soup recipe is loaded up with feel-good ingredients and easy to make on the stovetop or Instant Pot (see instructions below).


Ingredients


Scale1x2x3x

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• 1 tablespoon olive oil
• 2 large carrots, diced
• 2 ribs celery, diced
• 1 medium white onion, diced
• 8 ounces baby bella mushrooms, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup pumpkin purée
• 1 cup uncooked wild rice, rinsed and drained
• 1 sprig fresh sage
• 1 bay leaf
• 1 (15-ounce) can coconut milk
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 large handfuls fresh kale, finely chopped with tough stems removed
• fine sea salt and freshly-ground black pepper

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Instructions


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1. Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the carrots, celery and onion and sauté, stirring occasionally, for 5 minutes. Add the mushrooms and garlic and sauté, stirring occasionally, for 4 minutes.
2. Simmer. Add the vegetable broth, pumpkin puree, wild rice, sage, bay leaf and stir to combine. Continue cooking until the soup reaches a simmer. Cover, reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), and cook for 30 minutes or until the rice is tender, stirring occasionally so that the rice doesn’t stick to the bottom of the pot.
3. Season. Remove and discard the bay leaf and sage. Add the coconut milk, chickpeas, kale, and stir to combine. Taste and season with salt and pepper as needed. You’re also welcome to add in more pumpkin purée if you prefer.
4. Serve. Serve warm and enjoy!

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Notes

[COLOR=inherit !important]Instant Pot Instructions: Combine the carrots, celery, onion, mushrooms, garlic, vegetable broth, pumpkin purée, wild rice and bay leaf in the bowl of an Instant Pot. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes, then carefully open the vent and quick release the remaining pressure. Remove lid and discard the sage and bay leaf. Add the coconut milk, chickpeas, kale, and stir to combine. Taste and season with salt and pepper as needed.
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