Archive for October, 2014

pumpkin soup

pumpkin soup

Pumpkins are fun to carve. But they are even more fun to eat because of their super nutrient-rich value. They contain vital antioxidants like beta carotene; Vitamins A, C, B and E; and minerals niacin, copper, calcium, potassium and phosphorus.

Many varieties of pumpkins are available at your local farmers’ markets.  You can find hundreds of recipes on line, so stock up on your favorites and start using them in your cooking and baking. They store well in a cool dark place, so there is no need to worry that they will go bad.

For this soup I used the traditional orange pumpkin, but you can easily substitute it for any variety you like.


1 tbsp olive oil
1/2 cup chopped onion
1/2 clove garlic, minced
1/4 teaspoon chopped fresh thyme
3 cups chicken stock
2 cups pumpkin puree
1/2 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/4 cup heavy whipping cream
2-1/2 whole black peppercorns

Heat oil in pan and stir fry onions and garlic until soft

Add stock, salt, pumpkin, thyme, and peppercorns

Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered

Puree the soup in small batches using a food processor or blender

Return to pan, and bring to a boil again

Reduce heat to low, and simmer for another 30 minutes, uncovered

Stir in heavy cream

Pour into soup bowls and garnish with fresh parsley

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pumpkin pie

Thank you to for this delicious pie!

“Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can’t go wrong!”


1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.
Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.
In a large glass or metal bowl, whip egg whites until soft peaks form.
Gently fold into pumpkin mixture.
Pour filling into pie shell.
Bake for 15 minutes in the preheated oven.

While the pie is baking, prepare the streusel topping:
In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon.
Blend in the cold butter with a fork or pastry blender until the mixture is crumbly.
Mix in the chopped nuts.
Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

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slow roast leg of lamb

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leg of lamb1


leg of lamb2


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