I baked a lot of sugar cookies over the summer for my church’s annual Vacation Bible School. One woman at my church is “famous” for her sugar cookies that are served each year at VBS. In June, she asked me to take over the sugar cookie baking, and I gladly accepted. She insisted that I use her sugar cookie recipe, and I was more than happy to! (more…)
I told everyone that I had made pumpkin soup but I didn’t post the recipe because I wasn’t sure if anyone would be interested. I was wrong 😉 here is the recipe for real! (It will also be posted to my recipe pages)
2 pounds pumpkin
3 cups vegetable or chicken broth
1 large onion, chopped
1 large apple, cored and chopped
2 crushed garlic cloves
1 inch grated ginger
1 teaspoon curry powder
Salt, pepper and cinnamon to taste
Carefully cut pumpkin in half. Remove seeds and cook in the microwave for 20 minutes or in a 400 ° F oven for 45 minutes or until you can easily scoop out the soft flesh.
In a large sauce pan, heat 1/4 cup of broth over medium, add chopped onion, apple, garlic, and herbs and spices. Cook until onions and apples are soft and then add the remainder of the broth. Add pumpkin to the sauce pan. Simmer for 10 minutes. Working in batches, purée the soup in a blender or food processor. Return puree to sauce pan, taste and adjust seasoning according to personal preferences. Serve and enjoy!