PUMPKINS

Here are some recipes I thought you might like if you are looking for something to do with all those left over pumpkins from Halloween?!

SPICY PUMPKIN SOUP
4 Tbsp. butter, unsalted
2 medium yellow onions, chopped
2 tsp. garlic, minced
1/4 tsp. crushed red pepper
2 tsp. ground coriander
3 15 oz. cans pumpkin or (2 cups of your own)
5 cups chicken broth
2 cups milk
1/2 cup brown sugar
1/2 cup heavy cream
Melt butter in a large saucepan over medium-high heat. Add onions & garlic & cook, stirring constantly, until softened. Add red pepper & coriander & stir on minute longer. Add pumpkin & chicken broth; stir to combine. Bring to a boil & then reduce heat. Simmer for 15 minutes. Transfer soup, in batches to a blender or food processor. Cover tightly & blend until smooth. Return soup to pan after blended. With the soup on low heat, add brown sugar & stir to combine. Slowly add the milk, stirring after each addition. Add cream. Adjust seasonings & serve hot.

SIMPLEST BUTTERNUT SQUASH SOUP
1 butternut squash (about 3lbs) or pumpkin works equally well!
3 slender or 1 1/2 larger leeks, white parts only, split lengthwise, washed, & cut into 1" long pieces
3 cups whole milk
3 cups water
salt & freshly ground pepper
fresh grated nutmeg

Optional garnish
1 tart apple, peeled, cored, & cut into tiny dice
about 1/3 cup chopped toasted hazelnuts or walnuts
about 1/2 cup creme fraiche or heavy cream

Peel squash. Remove seeds & string, then cut into 1-2" chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, & water; salt generously & bring to a boil. Lower heat to a simmer & cook for 25-35 minutes or until squash is soft enough to mash when pressed lightly with the back of a spoon.
Using a blender or food processor, puree the soup in batches until it is very smooth. It may be thick; Thin to your desired consistency with milk or water. Season to taste with salt pepper & nutmeg. Reheat if necessary (This soup is best when truly hot)
To serve, ladle the soup into bowls, spoon over the apples & nuts, and garnish with a little creme fraiche or cream.