ARE FRESH PUMPKINS BETTER THAN CANNED PUNPKINS??????????? TRY THIS AND SEE DAN ENJOY:

PUMPKIN-PEACON SOUP FOR THE SOUP KITCHEN by CHEF DAN:


Serves 10



INGREDIENTS

2 – 5 pound pumpkins

1/3- cup molasses

1 large egg

1 teaspoon ground cinnamon

1/4- teaspoon nutmeg

1/4- teaspoon ground ginger

1 tablespoon brown sugar

1/3 cup finely chopped pecans



DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES

1. Cut pumpkin in half and discard the stem section and stringy pulp and seeds.

2. In a large baking pan place the halves covered with olive oil and salt, face down and cover with tin foil.

3. Bake in pre-heated oven at 375 degrees for about 1-1/2 hours.

4. Once pumpkin has cooled, scoop out the flesh and put into a bowl.

5. Add molasses, egg, 1/2-teaspoon cinnamon, nutmeg, ginger, and ½ teaspoon salt

6. With an immersion blender, puree until all the ingredients are incorporated.

7. Spread the pumpkin mixture into a prepared baking dish.

8. Mix the brown sugar, pecans and the remaining 1/2- teaspoon cinnamon in a bowl.

9. Sprinkle over the pumpkin.

10. Bake until hot and beginning to brown around the edges. About 40-45 minutes.



ENJOY DAN: hallelujah












PUMPKIN-PEACON SOUP FOR THE SOUP KITCHEN by CHEF DAN:


Serves 10



INGREDIENTS

2 – 5 pound pumpkins

1/3- cup molasses

1 large egg

1 teaspoon ground cinnamon

1/4- teaspoon nutmeg

1/4- teaspoon ground ginger

1 tablespoon brown sugar

1/3 cup finely chopped pecans



DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES

1. Cut pumpkin in half and discard the stem section and stringy pulp and seeds.

2. In a large baking pan place the halves covered with olive oil and salt, face down and cover with tin foil.

3. Bake in pre-heated oven at 375 degrees for about 1-1/2 hours.

4. Once pumpkin has cooled, scoop out the flesh and put into a bowl.

5. Add molasses, egg, 1/2-teaspoon cinnamon, nutmeg, ginger, and ½ teaspoon salt

6. With an immersion blender, puree until all the ingredients are incorporated.

7. Spread the pumpkin mixture into a prepared baking dish.

8. Mix the brown sugar, pecans and the remaining 1/2- teaspoon cinnamon in a bowl.

9. Sprinkle over the pumpkin.

10. Bake until hot and beginning to brown around the edges. About 40-45 minutes.



ENJOY DAN: hallelujah

















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