Tag Archives: Soup

Pumpkin Crab Soup

Pumpkin Crab Soup #PumpkinWeek

This may not be what you thought of when you thought #PumpkinWeek, huh? I bet you thought it was all cinnamon and sugar and muffins and cakes! Well, I have news for you: It’s also soup with crab in it! Not everyone’s cup of tea, I know, but it is mine, and I am happy to share it with you today along with all the other great pumpkin recipes from my fellow pumpkin-lover-bloggers!

Pumpkin Week 2017

This is so easy too- just a few, easy to find ingredients, and literally 20 minutes and you are in business! Not too shabby either, this is a recipe apparently from Oscar de la Renta (the fashion designer) who won the prize at a gourmet gala- great as an appetizer for a crowd for dinner, or a main with a nice salad. I know this because that’s what the recipe said in one of favorite cookbooks, The New York Cookbook by Molly O’Neill (affiliate link)- it’s an awesome book/cookbook detailing the history of NYC food- totally fun in a lot of ways. I changed it up a bit by omitting the coriander, since I was all out, adding a bit more sugar, and also by adding milk instead of yogurt at the end to finish the soup. Just a preference thing. No matter how you make it though, it all pumpkin goodness and very tasty too.

Pumpkin Crab Soup

Pumpkin Crab Soup

Here’s what you need:

2 TBSP. curry powder
1/2 tsp. ground cinnamon
1 tsp. brown sugar
1 tsp. salt
2 TBSP. olive oil
5 minced scallions
2 cans of pureed pumpkin (15 oz. each)
1 tsp. dry mustard
6 cups chicken broth
1 can corn kernels
1 lb. lump crabmeat
3/4 cup whole milk

Here’s what to do:

  • In a small bowl, mix the curry, cinnamon, sugar, and salt. Set aside.
  • In a large soup pot, add the olive oil and heat to medium. Add the scallions and cook for one minute.
  • Add the spices from the bowl and cook another minute.
  • Mix the dry mustard into the pumpkin puree and add to the pot with the broth. Season with salt and pepper. Simmer gently for 30 minutes.
  • Add the crabmeat and corn to heat through. Stir in the milk, and serve. Garnish with parsley

*This makes a lot of soup! You can cut it in half to easily feed 4 people. Also, if you can’t find lump crabmeat in your seafood section of your grocery that is one pound, cut the recipe in half, as the smaller containers are often available and less costly.

Pumpkin Crab Soup

Pumpkin Crab Soup #PumpkinWeek

Ingredients

  • 2 TBSP. curry powder
  • 1/2 tsp. ground cinnamon
  • 1 tsp. brown sugar
  • 1 tsp. salt
  • 2 TBSP. olive oil
  • 5 minced scallions
  • 2 cans of pureed pumpkin (15 oz. each)
  • 1 tsp. dry mustard
  • 6 cups chicken broth
  • 1 can corn kernels
  • 1 lb. lump crabmeat
  • 3/4 cup whole milk

Instructions

  1. In a small bowl, mix the curry, cinnamon, sugar, and salt. Set aside.
  2. In a large soup pot, add the olive oil and heat to medium. Add the scallions and cook for one minute.
  3. Add the spices from the bowl and cook another minute.
  4. Mix the dry mustard into the pumpkin puree and add to the pot with the broth. Season with salt and pepper. Simmer gently for 30 minutes.
  5. Add the crabmeat and corn to heat through. Stir in the milk, and serve. Garnish with parsley.

Notes

Recipe adapted from The New York Cookbook, by Molly O'Neill.

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And this concludes my week of #PumpkinWeek! I hope you loved it as much as I did.


Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

“Grown Up” Potter Pumpkin Juice from The Crumby Kitchen
Hot’N’Spicy Pumpkin Margarita from Culinary Adventures with Camilla

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline’s Cooking
Thai Pumpkin Curry from Palatable Pastime

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook
Easy Pumpkin Ice Cream from Forking Up
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee
Homemade Pumpkin Pie Pecan Fudge from Love and Confections
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures
Pumpkin Cream Horns from Mildly Meandering
Pumpkin Milkshake from Family Around The Table
Pumpkin Pancakes with Apple Cider Syrup from The Chef Next Door
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet
Pumpkin Spiced Banana Bread from Daily Dish Recipes
Pumpkin Tiramisu from The Redhead Baker

Other Pumpkin Recipe:

Pumpkin Dog Biscuits from Feeding Big

Pumpkin Crab Soup

Cheesy Cauliflower Soup #SundaySupper

Cheesy Cauliflower Soup

Do you love cauliflower? I love it as an alternative to potatoes if I am trying to keep my carbs down. I roast them as a side dish at least once a week with broccoli or other veggies-  Today the Sunday Supper bloggers are sharing their best cauliflower recipes to tempt us with plenty of ideas for making this healthy veggie. Thanks to  Caroline from Caroline’s Cooking  for hosting today’s great lineup for us! I decided to make soup, since I am sort of in soup-mode with my Weeknight Chicken Soup from yesterday and on Thursday I made my favorite Beef Stew.   I am freezer-stocked and ready for the cold weather!

This cheesy cauliflower soup is so comforting and cheesy, but lower in carbs than my Baked Potato Soup. It has the same, creamy and delicious flavor though, is totally vegetarian for Meatless Monday, and is simple enough that you can make it in 30 minutes!

Cheesy Cauliflower Soup


Cheesy Cauliflower Soup

Ingredients:

1 onion
2 carrots
2 celery stalks
1/2 a shallot, diced fine
1/2 head of fresh cauliflower, separated into small chunks
1 carton (32oz) vegetable broth
1/3 cup flour
1/8 tsp. pepper
1/8 tsp. salt
1/4 tsp. of italian seasoning (or choice of oregano, thyme or basil)
1 1/2 cups low-fat milk
3 ounces of shredded cheddar cheese

What you do:

  • Chop the onion, carrots, and celery to small bite sized pieces. In a large pot, heat 1 Tbsp. oil to medium heat. Add the onion, carrot, celery and shallot and cook for 4-5 minutes. Add the cauliflower florets. Continue to cook for 4 minutes more.
  • Add the vegetable broth and cover continuing to cook for 15 minutes until the carrots and cauliflower are very soft.
  • Using your immersion blender or regular blender (in batches, be careful!) rough puree the soup. (Add back to the pot, if you removed it).
  • In a separate bowl, mix the flour and seasonings. Slowly whisk in the milk mixture to this until it’s smooth. Add this to the soup and let it simmer until the soup gets thick- about 5-6 minutes. Turn off the heat and add the cheese. Stir until melted.
  • Serve!

Cheesy Cauliflower Soup

Creative Cauliflower Recipes #SundaySupper

O.M.G. these recipes look amazing!

Creative Cauliflower Starters and Sides

Make My Cauliflower a Main Dish

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cheesy Cauliflower Soup

Weeknight Chicken Noodle Soup #SoupSwappers

Weeknight Chicken Noodle Soup

This recipe is a love-letter to anyone who wants chicken noodle soup when they’re sick and no one knows how to make it for them….this is your guy! Either you make and freeze it for that “emergency stash” of chicken soup, or your loved one can make this because guess what my friends? This is that easy!

Not just for sick people, this is a great FAST meal! I use 2 canned chicken soup products because, ONE it makes it taste really good and gives it a creaminess that is wonderful, and TWO, this is a busy night meal- not a purist’s recipe night! You busy moms and dads get it!

Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle Soup

What you need:

1 tsp. olive oil
2 carrots, diced small
2 stalks of celery, chopped to small pieces
2 garlic cloves, pressed or minced
1 onion, diced medium
48 ounces (6 cups or about 3 cans) of chicken stock
1 can of condensed cream of mushroom soup- or make homemade
1 can of golden mushroom soup
2 cups of leftover cooked chicken, chopped OR meat from 1 rotisserie chicken

Here’s what to do:

In a large stock pot, add the oil and heat to medium. Add the carrots, celery, garlic and onion. Season with a sprinkle of salt and pepper and cook until the onion is translucent but not browned. Add the chicken stock, 2 cans of soup and leftover chicken. Continue to simmer until heated through, about 20-30 minutes until the carrots are soft. While this is cooking, I boil a pot of water and make the noodles according to the package directions.

To serve, put a pile of noodles in the bowl and top with the soup. Ta Da!

Weeknight Chicken Noodle Soup

**If you are storing this, store the noodles separately so they don’t get mushy in the soup. This freezes super well too, to make it an even easier meal for a busy weeknight!

For more busy weeknight soups, check out the other Saturday Soup Swapper blogger recipes:

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Weeknight Chicken Noodle Soup