thepiggs 2 years, 2 months ago said: Smoked Paprika Pumpkin Soup...preamble I found this recipe on Simply Delicious, just posted... http://www.elise.com/recipes/archives/006102pumpkin_soup_with_smoked_paprika.php This link has instructional pictures, which could help someone who needs a bit of help. The recipe was just posted so I obviously haven't tried it but I'm sure it will be of interest to some who don't look at the site. (I've seen some of her recipes posted here within days of being posted to her site so it will be interesting to see if someone will post it as their own, as has been done before!)
thepiggs 2 years, 2 months ago said: Smoked Paprika Pumpkin Soup Recipe Pumpkin Soup with Smoked Paprika
1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree 4 Tbsp butter 2 medium yellow onions, chopped, about 2 cups 3 garlic cloves, minced 1 Tbsp smoked paprika 1/2 teaspoon ground cumin 1 pinch cayenne pepper 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups) 4 cups chicken broth (or vegetable broth for vegetarian option) 1 cup water 1 cup milk 1/2 cup cream 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme 1 sprig fresh sage or 1/4 teaspoon ground sage Salt and freshly ground pepper to taste * Most pumpkins in the store are meant for jack-o-lanterns, not eating. Use a sugar pumpkin or a Japanese Kabocha pumpkin if you are going to cook with it. Kabocha pumpkins. If you use a Kabocha, note they are pretty hard, use a strong, sturdy knife and be careful when you cut the pumpkin. 1 To make pumpkin purée, cut a sugar or Kabocha pumpkin in half, scoop out the seeds* and stringy stuff (an ice cream scoop works well for this purpose), lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. * Don't throw away the seeds! Use them to make toasted pumpkin seeds. 2 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more. 3 Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through. 4 Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it's been through the blender. Return the soup to the saucepan. 5 With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste. Can make a day ahead. Serves 8. From Simply Recipes…10-1-07
elle 2 years, 2 months ago said: RE: Smoked Paprika Pumpkin Soup...preamble That sounds wonderful!!
And I highly recommend her Smoked Paprika Roasted Chicken, which I've made a few times. Your post with smoked paprika reminded me.
thepiggs 2 years, 2 months ago said: RE: Smoked Paprika Pumpkin Soup...preamble Yes, I've discovered smoked paprika, thanks to her recipes! It would be interesting to see just how we could incorporate smoked paprika with more squash. Maybe grilled? HMMMMMM Butternut, buttered, sprinkled with smoked paprika, grilled outdoors. HMMMMMMM Maybe with some really good wood chips.........Maybe apple or peach wood......HMMMMMMMMMM
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thepiggs 2 years, 2 months ago said:
Smoked Paprika Pumpkin Soup...preamble
I found this recipe on Simply Delicious, just posted...
http://www.elise.com/recipes/archives/006102pumpkin_soup_with_smoked_paprika.php
This link has instructional pictures, which could help someone who needs a bit of help.
The recipe was just posted so I obviously haven't tried it but I'm sure it will be of interest to some who don't look at the site.
(I've seen some of her recipes posted here within days of being posted to her site so it will be interesting to see if someone will post it as their own, as has been done before!)
thepiggs 2 years, 2 months ago said:
Smoked Paprika Pumpkin Soup Recipe
Pumpkin Soup with Smoked Paprika
1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree
4 Tbsp butter
2 medium yellow onions, chopped, about 2 cups
3 garlic cloves, minced
1 Tbsp smoked paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
4 cups chicken broth (or vegetable broth for vegetarian option)
1 cup water
1 cup milk
1/2 cup cream
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 sprig fresh sage or 1/4 teaspoon ground sage
Salt and freshly ground pepper to taste
* Most pumpkins in the store are meant for jack-o-lanterns, not eating. Use a sugar pumpkin or a Japanese Kabocha pumpkin if you are going to cook with it.
Kabocha pumpkins. If you use a Kabocha, note they are pretty hard, use a strong, sturdy knife and be careful when you cut the pumpkin.
1 To make pumpkin purée, cut a sugar or Kabocha pumpkin in half, scoop out the seeds* and stringy stuff (an ice cream scoop works well for this purpose), lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.
* Don't throw away the seeds! Use them to make toasted pumpkin seeds.
2 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more.
3 Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through.
4 Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it's been through the blender. Return the soup to the saucepan.
5 With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste.
Can make a day ahead.
Serves 8.
From Simply Recipes…10-1-07
elle 2 years, 2 months ago said:
RE: Smoked Paprika Pumpkin Soup...preamble
That sounds wonderful!!
And I highly recommend her Smoked Paprika Roasted Chicken, which I've made a few times. Your post with smoked paprika reminded me.
http://www.elise.com/recipes/archives/004354smoked_paprika_roasted_chicken.php
thepiggs 2 years, 2 months ago said:
RE: Smoked Paprika Pumpkin Soup...preamble
Yes, I've discovered smoked paprika, thanks to her recipes!
It would be interesting to see just how we could incorporate smoked paprika with more squash. Maybe grilled?
HMMMMMM
Butternut, buttered, sprinkled with smoked paprika, grilled outdoors. HMMMMMMM Maybe with some really good wood chips.........Maybe apple or peach wood......HMMMMMMMMMM