Friday, January 6, 2012

DAY 7: Pumpkin Soup & Homemade Bread

  • Pumpkin Soup
  • Homemade Bread
  • Green Salad
From: Vita Mix: Whole Food Recipes

Well, we discovered that we are NOT pumpkin soup people. I've heard people say how much they like it and I have been curious. Turns out, we may be pumpkin pie people, we may enjoy a good pumpkin bread or muffin, perhaps even a few pumpkin chocolate chip cookies, but pureed pumpkin soup....Nope! So this recipe is for those of you that can't get enough of the stuff! Enjoy! 


  • 2 c. Chicken or Vegetable Broth
  • 1/2 c. unsweetened Coconut Milk
  • 3 c. canned Pumpkin
  • 1 c. Onions, sauteed
  • 3 Garlic Cloves, roasted
  • 3 T. Brown Sugar
  • 1 tsp. Paprika (optional)
  • 1/2 tsp. Cayenne Pepper (optional)
  • 1 tsp. Nutmeg
  • Salt and Freshly Ground Black Pepper, to taste
  • Place all ingredients in a Vita Mix or other blender in order listed. Secure lid. 
  • Mix on high speed. Run for 6-7 minutes. (This heats the soup in a Vita Mix. I would imagine it would do the same in other blenders.)
  • Serve Immediately

From: Kitchen Aid Cookbook

Ok, so I haven't tried it. I am not a bread person! So, I left this one to the bread critics and this baby is passing with flying colors! It is super soft and moist and one thing that I really is easy and smells DIVINE! Give it a try! 

  • 1/2 c. Low-fat Milk (use coconut milk for non-dairy)
  • 3 Tbs. Sugar
  • 2 tsp. Salt
  • 3 Tbs. Butter or Dairy Free Margarine (Safflower or Earth Balance is best)
  • 2 packages Active Dry Yeast
  • 1 1/2 c. Warm Water (105-115 degrees)
  • 5-6 All Purpose Flour
  • Place milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. 
  • Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 c. flour. Mix with a dough hook on medium-low for 2 minutes. 
  • Continuing on medium-low, add remaining flour, 1/2 cup at a time (dough should clean the sides of the bowl. Add a bit more flour if needed), and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. Knead on same speed about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
  • Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. 
  • Punch dough down and divide in half. Shape each half into a loaf and place in a greased bread pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. 
  • Bake at 400 degrees for 30 min., or until golden brown. Remove from pans immediately and cool on wire racks. 

  • Leftovers
  • On the brightside....Pumpkin Muffins for breakfast...and they are DELISH!


Lombardo Family said...

Pumpkin soup is one of the Belgians favorite soups so I ate it a lot and it quickly became my most favorite as well. That said, I've never tasted it's equal in the states anywhere nor have I been able to duplicate how they made it there. So sad.

MyR said...

I'm with you. Pumpkin soup = EW!!!


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