Pumpkin Soup

Pumpkin Soup

INGREDIENTS:

• 7 - 8 pounds pumpkin
• 42 ounce vegeitable broth
• 1 carrot, chopped
• 2 teaspoons grated fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 2 tablespoons sugar
• 1 cup croutons (If desired)
• Salt and pepper to taste

DIRECTIONS:

• Slice off the top fourth of the pumpkin with a large sharp knife; set aside.
• Scoop out seeds and stringy pulp. 
• Replace top of pumpkin(s). 
• Place pumpkin on a 15x10x1-inch baking pan. 
• Bake in a 375 °F for 50 to 60 minutes or until flesh can be scooped out easily. (Pumpkin will not be tender at this point.) 
• Cool slightly for easier handling. 
• Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls. 
• Cut flesh into chunks (you should have about 4 cups). Do not remove any flesh from bottom of shell. Discard pumpkin top.
• Combine the 4 cups pumpkin flesh, broth, carrot, ginger, curry powder, and cumin in a large pot. 
• Bring to boiling; reduce heat. 
• Cover; simmer for 10 to 12 minutes or until vegetables are tender. 
• Blend or process mixture, a third at a time, in a blender or food processor until smooth. 
• Place pumpkin shell in a 3-quart casserole. Pour soup into shell. 
• Bake, uncovered, in a 375 degree F. oven for 20 minutes.
• Cook onion and sugar in reserved drippings until onion is tender. 

***Makes 8 to 10 side-dish servings (about 8 cups).****

***If desired, discard pumpkin shell. Cover and chill precooked pumpkin up to 24 hours. Continue as above except do not bake in shell.***

Until next time, when we can chit-chat again! T.

Mini Crab Cakes

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• 8 ounces cream cheese at room temperature
• 3/4 cup finely grated Parmesan cheese (divided)
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon finely grated orange peel
• 1/2 teaspoon finely grated lemon peel
• 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
• 1/4 teaspoon coarse kosher salt
• Pinch of cayenne pepper
• 6 ounces fresh lump crab meat, picked over, patted dry, coarsely shredded
• 1 cup breadcrumbs
• 1/4 cup (1/2 stick) unsalted butter, melted
• Fresh chives or green onions, cut into pieces

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With a mixer, beat cream cheese until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crab meat. (DO AHEAD: Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss breadcrumbs, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon breadcrumbs mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of breadcrumbs mixture over each (some may be left over).

Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.

Arrange crab cakes on serving platter; sprinkle with chives.

Special equipment: 2 mini muffin pans



Until next time, when we can chit-chat again! 
T.