CAN YOU EAT MINI PUMPKINS RECIPES

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PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP



Pumpkin Soup Recipe - How to Make Pumpkin Soup image

This easy pumpkin soup recipe is Tummy, creamy, and so velvety-smooth. Make it this fall, for Thanksgiving, or even an easy weeknight dinner.

Provided by Ree Drummond

Categories     autumn    Thanksgiving    comfort food    dinner    main dish    soup

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 7

2

whole pie pumpkins

1 qt.

vegetable or chicken stock

1/2 c.

heavy cream

1/3 c.

maple syrup

dash of nutmeg

salt to taste

Extra cream and toasted pumpkin seeds, for serving

Steps:

  • Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
  • In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste. 
  • Reheat if you need to, or just go ahead and serve!

GERMAN CHOCOLATE COOKIES | READY SET EAT



German Chocolate Cookies | Ready Set Eat image

An easy German chocolate cookie recipe topped with coconut pecan frosting and drizzled with chocolate

Provided by ReadySetEat

Total Time 60 minutes

Prep Time 40 minutes

Yield 24

Number Of Ingredients 13

PAM® Original No-Stick Cooking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature German Chocolate Cake Mix
1/2 cup unsalted butter, softened
2 eggs
FROSTING:
1/2 cup unsalted butter
1-1/3 cups firmly packed light brown sugar
1 cup sweetened flaked coconut
1 cup chopped pecans
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Arrange oven racks in upper and lower third of oven. Preheat oven to 350°F. Spray two baking sheets with cooking spray.
  • Beat cake mix, butter and eggs in large bowl with an electric mixer on medium speed until well blended, about 2 minutes. Divide dough into 24 equal pieces and place on baking sheets. Bake 14 to 16 minutes, turning and rotating pans halfway through. Cool on baking sheets 1 minute before removing to rack to cool completely.
  • Melt butter in a large saucepan over medium heat. Stir in brown sugar, coconut, pecans, milk, vanilla and salt; bring to a boil. Remove from heat and cool until thickened.
  • Frost cookies evenly with cooled frosting. Place chocolate chips in small microwave-safe bowl and microwave 30 seconds. Stir until melted. Drizzle frosted cookies with melted chocolate.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 283 calories

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