Recipes

SPICY PUMPKIN SOUP

Ingredients

2 whole pumpkins

1 quart chicken or vegetable stock

1/2 cup heavy cream

Salt to taste

Sour Cream

2 tsps. chipotle powder

A dash of ancho chili powder

Pumpkin seeds or croutons

Directions

  1. Preheat oven to 300 degrees.
  2. Place pumpkins on cookie sheet, and roast until soft.
  3. Once cooled, slice in half and scoop out seeds and pulp.
  4. Scoop out flesh in a bowl and set aside.
  5. In a pot, heat pumpkin flesh with stock and chili powders until simmering.
  6. Puree using immersion blender or food processor until smooth.
  7. Add cream and blend again.
  8. Serve hot in hollowed-out pumpkin for an extra festive flair.
  9. Top with a dollop of sour cream, garnish with pumpkin seeds or croutons.

 

FGST - Finding Gems & Sharing Them

 

Original recipe compliments of Public Service of Oklahoma Tips here

Posted by Sandra Crosnoe for Finding Gems & Sharing Them

I keep trying to figure out how to share with my friends the wonder of essential oils.  OK, I’ve always loved perfumes and fragrances, but I never understood how interconnected the senses are and how powerful the stimulation of pure essential oils could be.  I have used them to enhance breathing, relax, treat warts, reduce blood pressure, for serenity, and for mood elevation.

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Sandra Crosnoe

Finding Gems & Sharing Them

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