Our first taste of Pumpkin Soup was at a tea room outside of Gatlinburg, TN.  We left hooked on the soup and on tea rooms!  We usually enjoy this soup on Friday evening and have the added bonus of leftovers for the weekend. 

     Hope you enjoy!

Warm Pumpkin Soup

1/4 cup butter
1 large onion, finely chopped 
2 cloves garlic, minced
1 teaspoon curry powder
1 quart chicken broth
4 cups pumpkin (or 2 cans)
1 quart whole milk or light cream
salt
sour cream
nutmeg
 
     In a large stock pot, melt the butter.  Add onion and garlic;  saute until tender.  Add curry powder. 
     Whisk in chicken broth, pumpkin, and milk or light cream, stirring until smooth.   Add salt to taste.  Heat thoroughly and  until soup is thickened.
     To serve, pour soup into bowls. You may garnish with a dollop of sour cream and a dash of nutmeg.

Broccoli Cauliflower Salad

 

1 head broccoli
1 head cauliflower
1/2 pound turkey bacon
1 cup grated cheddar cheese
     Cook and drain bacon.  Crumble into small pieces and set aside.
     Cut broccoli and cauliflower into bite-sized pieces.  In a large salad bowl, mix broccoli, cauliflower, bacon and grated cheddar cheese. 
     Fold dressing into salad.  Chill for 1 hour; stir well before serving.
 
Dressing
 
1 cup mayonnaise (non-hydrogenated please :-) )
1/2 cup natural cane sugar or 1/4 cup honey
2 tablespoons apple cider vinegar
     Whisk together the ingredients until smooth and well blended.

 

Whole Wheat Butter Crescent Rolls

 
2 1/2 teaspoons instant yeast
1/2 cup warm water
1/2 cup milk
1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon salt
1 egg, beaten
3/12 – 4 cups freshly milled whole wheat flour (we like prairie gold)
1 egg, beaten (optional)
     In a small saucepan, warm milk until it bubbles.  Remove from heat.  Mix in butter, sugar, and salt; desolve.
     In your bread mixer, combine the milk mixture and yeast.  Running your mixer on low, stir in the egg. 
     Add in flour, 1 cup at a time until dough pulls together, about 5 minutes.  Cover with tea towel and let rise until doubled. 
     Knead dough 1 minute. Divide in half.  Turn out onto floured surface and let rest for 10 minutes.
     Roll each dough half into 12″ circle.  Cut each circle into 6 wedged. (A pizza cutter works well for this)  Roll each wedge up beginning at the wide end rolling to the point.  Place on baking sheet.  Cover and let rise until doubled, about 30 minutes.  Rolls may be brushed with beaten egg.
     Preheat oven to 400 degrees.  Bake rolls until golden brown, about 15 minutes.

 

These rolls are a great way to break into eating whole wheat.  My niece, who would never eat anything whole wheat, loved these.  Children really enjoy making them, too. 

We usually have these for Thanksgiving dinner.  They are great with chicken salad as well.  I have also made mini versions for serving at a party.

Blessings,

Mominsc (1) 

Marcie