Is everyone getting their brining supplies this weekend?
So. Who's roasting and who's frying their turkeys on Thursday? Other cooking suggestions also welcome.
Also, I thought it might be fun if some of us posted our favorite Thanksgiving starters, side dishes, or desserts.
I have several cooks in my family, but this year, I will be in charge of pumpkin soup.
Ingredients:
3 tablespoons butter
1 cup onion
2 cans (32 ounces) pure pumpkin
2 cans or one 32 ounce carton chicken broth
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream, half-and-half or fat-free half-and-half
1. Sautee onions in butter until soft.
2. Add one can or 15 ounces of chicken broth. Stir and bring to a boil.
3. Cover and simmer for 10 minutes.
4. Add remaining broth, pumpkin, salt, ginger, cinnamon, ginger and pepper.
5. Using a hand blender, puree mixture, then bring back to a boil.
6. Cover and reduce heat; simmer for 10 minutes.
7. Stir in cream or half-and-half and heat until warm.
Also, I thought it might be fun if some of us posted our favorite Thanksgiving starters, side dishes, or desserts.
I have several cooks in my family, but this year, I will be in charge of pumpkin soup.
Ingredients:
3 tablespoons butter
1 cup onion
2 cans (32 ounces) pure pumpkin
2 cans or one 32 ounce carton chicken broth
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream, half-and-half or fat-free half-and-half
1. Sautee onions in butter until soft.
2. Add one can or 15 ounces of chicken broth. Stir and bring to a boil.
3. Cover and simmer for 10 minutes.
4. Add remaining broth, pumpkin, salt, ginger, cinnamon, ginger and pepper.
5. Using a hand blender, puree mixture, then bring back to a boil.
6. Cover and reduce heat; simmer for 10 minutes.
7. Stir in cream or half-and-half and heat until warm.