Soup: The Remedy to the Winter Blues

Written by Nick -

It’s cold and flu season. It’s cold outside. It’s winter. February 2^nd is Groundhog’s day and I’m not optimistic that Punxsutawney Phil has gotten over the fear of his shadow. So, my prediction, more winter, more cold, more SOUP.

Soups are the perfect remedy for cold winter nights. Chris Recently posted the about the warm and comforting Roasted Butternut Squash Soup, which inspired me to put together this soup round-up. What’s your favorite winter soup?

Cream of Mixed Vegetable Soup

Prepare this in just minutes. It’s a great way to get some veggies and nourish your soul.

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Chicken and Wild Rice Soup

The rice adds great texture to this home-style recipe. It’s a great alternative to the classic cold remedy “Chicken Noodle Soup.”

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Baked Potato Soup

A baked potato with all the fixings – as a soup! This is one of my all-time favorite soup recipes. It’s comfort food at its finest.

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Pumpkin and Gorgonzola Soup

I love the flavors of Pumpkin and Gorgonzola. This warm wintery soup will have you feeling cozy in no time.

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Maggi Beefy Onion Soup

Nothing beats a beefy onion soup on a cold night. Serve this HOT topped with LOTS of cheese (just my opinion, but you can’t go wrong with lots of cheese).

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Pumpkin Cheesy Soup

I think the chopped pistachios topping is the real highlight of this recipe. I just love pistachios right now.

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Broccoli Cheese Soup

Broccoli and Cheddar cheese make the perfect pair. This soup is perfect as an appetizer or even as a main meal.

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Bachelor in the Kitchen: Homemade Quick and Easy Pumpkin Pizza

Written by Nick -

Pizza is REALLY good. I love all kinds of pizza. I have the “deserted island one food and one album conversation” all the time, and I’m always torn between pizza or burgers (the album is almost always Tom Petty and the Heartbreakers “Full Moon Fever,” just in case you were curious).

Any Friday night, I’m happy to throw a DIGIORNO® in the oven, but sometimes you have to make it a bit more gourmet. Usually that means I add some special cheese to a DiGiorno, or get a TOMBSTONE® Double Top Pizza, maybe a side of ranch for dipping the crust… the simple things. This time I thought it was time to try “homemade” and opted for this Quick Pumpkin Pizza.

I say homemade, but I used pre-made dough from the grocery store. You get all the satisfaction of rolling it out and making a nice thin crust in way less time. Plus, I’m not sure I’m ready for making dough from scratch and I didn’t want to risk any mishaps.

This pizza comes together so easily. The pumpkin, pesto, pine nuts and cheese really make a fantastic flavor combination. The pumpkin sauce is not something you expect in a pizza, but it really tasted great. It’s the perfect fall variety for all pizza lovers. I suggest serving it with a Strawberry and Arugula salad to complete the meal or try it as pizza bites and serve as an appetizer.

I think next time I might even mix my own dough. If you have any simple pizza dough recipes, let me know in the comments box below. Thanks!

Quick Pumpkin Pizza

Ingredients:

• 2 mini (8-inch) prepared pizza crusts
• 1/2 cup LIBBY’S® 100% Pure Pumpkin
• 1/2 cup (2 ounces) shredded Gouda or Fontina cheese (plain or smoked)
• 1/2 teaspoon finely chopped fresh garlic
• 4 to 6 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
• 8 teaspoons BUITONI Refrigerated All Natural Pesto with Basil
• 1 tablespoon toasted pine nuts

Directions:

PREHEAT oven to 450° F. Place pizza crusts on baking sheet.

COMBINE pumpkin, Gouda cheese and garlic in a small bowl; mix well. Spread mixture evenly on both pizza crusts, leaving a ½-inch border around edge.

SPRINKLE Parmesan cheese evenly over each pizza, leaving a border of pumpkin mixture showing.

DOT each pizza with one-half teaspoonfuls of pesto, dividing evenly on each pizza. Sprinkle each with pine nuts. Place other topping choices, if desired.

BAKE for 8 to 10 minutes or until cheese begins to bubble and crust starts to lightly brown.

Links:

• Quick Pumpkin Pizza
• Strawberry and Arugula salad
• DIGIORNO®
• TOMBSTONE® Double Top Pizza
• LIBBY’S® 100% Pure Pumpkin
• BUITONI

Related Pumpkin Italian Cuisine:

Cheese Ravioli with Pumpkin Sage Sauce	Pumpkin Spice Panna Cotta

Election Day: A Comforting Pumpkin Sage Pasta Recipe

Written by Chris -

Happy Tuesday!

Election Day calls for comfort food, don’t you think? I’m not sure about you, but I know I will be following all of the election coverage. I find this Pumpkin Sage Pasta to be incredibly comforting. Perhaps it’s the clingy sauce… Or how the pumpkin and sage meld together… Or maybe it’s the Gruyère cheese… This is what I know for certain; one party will be in need of comforting this evening.

Do you add pumpkin to your savory recipes? A little pumpkin goes a long way to making your favorite dishes tastier and more nutritious. It adds extra flavor, fiber and Vitamin A, while cutting down on fat and sodium.

On those busy school nights, I often add pumpkin to my tomato sauce (works great in homemade and store-bought). The pumpkin adds a little extra body to the sauce, which I love! All you need to do is stir in 3/4 to 1 cup LIBBY’S® 100% Pure Pumpkin into 3 cups (about 26 oz.) of your favorite pasta sauce.

Or…

If you are ready for a change of pace, might I suggest you give this Pumpkin Sage Pasta a try? It’s a bit more elegant and the flavors are a little more distinctive. I think you might just love it! This recipe works best with short cut pasta such as trottole, spirals, penne or bow tie; the sauce really clings to it! And it’s ready in 30 minutes! Garnish with fresh sage leaves for an extra flavor dimension and eye-catching appeal.

You can check out the recipe video here and see just how easy it is to put together.

Pumpkin Sage Pasta

Ingredients for 6 servings:

• 6 cups cooked, short-cut pasta, such as trottole, spirals, penne or bow ties, kept warm
• 2 tablespoons butter
• 2 shallots, finely chopped (about 3/4 cup)
• 2 large cloves garlic, finely chopped (about 2 tablespoons)
• 8 fresh sage leaves, plus more for garnish
• 1/4 cup dry white wine
• 1 cup water
• 3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon (season with a little sea salt if you want to go vegetarian)
• 1 can (12.5 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1 cup LIBBY’S® 100% Pure Pumpkin
• 1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese, plus more for serving
• 2 tablespoons grated Gruyère cheese
• Ground black pepper to taste

Directions:

MELT butter in large skillet over medium-high heat. Add shallots; cook, stirring occasionally, for 3 to 5 minutes. Add garlic and sage leaves; cook, stirring frequently, for about 1 minute. Stir in wine; cook for 2 minutes or until reduced slightly. Stir in water and bouillon; cook for 2 to 3 minutes to infuse flavors. With tongs, remove and discard sage leaves.

STIR evaporated milk and pumpkin into skillet; heat through. Stir in Parmesan cheese and Gruyère cheese until melted. Add cooked pasta to skillet; stir to coat and heat through. Season with pepper. Sprinkle with additional Parmesan cheese. Garnish with fresh sage leaves, if desired.

Links:

• Pumpkin Sage Pasta
• MAGGI Instant Chicken Flavor Bouillon
• NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• LIBBY’S® 100% Pure Pumpkin
• BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Related recipes:

Ravioli Pumpkin Casserole	Baked Ziti with Pumpkin & Sausage

Pumpkin Post: Spiderweb Pumpkin Curry Soup

Written by Liz -

I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Here are some of my favorite soups & chilis:

Thai-Style Pumpkin Soup (Pictured above)

Pumpkin Chili Mexicana

White Chicken Chili

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Spiderweb Pumpkin Curry Soup
(Pictured at the top of the post)

Ingredients for 4 Servings:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 1/2 teaspoons curry powder
• 1/8 to 1/4 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper
• 3 cups water
• 2 to 3 MAGGI Chicken Flavor Bouillon Cubes
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 1/4 cup light sour cream

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

Links:

• NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• LIBBY’S® 100% Pure Pumpkin
• MAGGI Chicken Flavor Bouillon Cubes

More Pumpkin Recipes:

Pick-Me-Up Pumpkin Latte	Easy Pumpkin-Pasta Bake

Pumpkin Spice Panna Cotta

Written by Paula -

Please enjoy today’s guest post by Paula of Bell’alimento.

Panna Cotta is one of my favorite desserts. It’s my go to entertaining dessert because it’s SO easy and can be made WELL in advance of your event. I’m on a mission to let people know how ridiculously easy this classic Italian dessert it to make at home. It’s not just a restaurant dessert. Nope. You can pull this little beauty together in less than 15 minutes active working time and for WAY less than what it will set you back in those fancy schmancy restaurants.

Panna Cotta is Italian for cooked cream. You can take a very basic vanilla panna cotta recipe and turn it into just about any flavor your heart desires. The flavor possibilities are truly limitless. Not to mention the presentation possibilities. If the idea of un-molding panna cotta scares you more than creepy Halloween costumes, then no worries.  Just serve it in pretty glasses. Crisis averted.

Speaking of Halloween and all things pumpkin, we’ve put together sugar and spice and everything nice to make this Pumpkin Spice Panna Cotta. We love it and think you will, too.

We’ve substituted half of the cream with 1 cup Sugar Free Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer! See, you can use creamer for more than your coffee!

Next time you’re looking for a quick and easy dessert perfect for fall, try Our Pumpkin Spice Panna Cotta.

Pumpkin Spice Panna Cotta

Ingredients for 6 Servings:

• Nonstick cooking spray
• 1 envelope (7 grams) unflavored gelatin
• 3 tablespoons ice cold water
• 1 cup Sugar Free Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
• 1 cup whipping cream
• 1/2 cup LIBBY’S® 100% Pure Pumpkin
• Orange slices (optional)
• Crushed gingersnap cookies (optional)

Directions:

SPRAY six 4-ounce ramekins or custard cups with nonstick cooking spray.

SPRINKLE gelatin over water in a small bowl; let stand for about 5 minutes or until softened.

WHISK Coffee-mate, cream and pumpkin in a 2-quart saucepan; cook over medium-low heat, whisking constantly, until warm. When warm, add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.

POUR mixture into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.

SERVE in ramekins topped with orange slices and crushed cookies. Or, to unmold, run a small knife around inside of each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen.

NESTLÉ COFFEE-MATE Holiday Flavors are available late September through early January each year.

Links:

• Pumpkin Spice Panna Cotta
• Paula’s Blog
• LIBBY’S® 100% Pure Pumpkin
• Sugar Free Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer

Related Recipes:

White Chocolate Caramel Panna Cotta

Simple Tiramisu

Healthier Doughnuts: Baked Pumpkin Doughnut Holes Recipe

Written by Chris -

Let’s face it; doughnuts taste great! But I really haven’t met a healthy or healthier doughnut I’ve liked — until these Baked Pumpkin Doughnut Holes. My kids’ love for pumpkin bread helped inspire this recipe.

Last Halloween, I brought Baked Pumpkin Doughnut Holes to their classrooms for their Fall Harvest party. To my surprise (well, not really — it was sweet season after all), there were bakery doughnuts there, too. My immediate thought was that my doughnuts had no chance. I fully expected the container to come home full, or at least half full.

Guess what? Every single doughnut got eaten! Every. Single. One. I was so happy! I’m not one to squash indulgence; it has its place every now and again. But when there is an equally good tasting, healthier alternative, I say go for it.

Baked Pumpkin Doughnut Holes

Ingredients for 36 doughnut holes:

• Nonstick cooking spray
• 1 3/4 cups white whole-wheat flour or 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup canola oil
• 1 cup packed light brown sugar
• 1 cup LIBBY’S® 100% Pure Pumpkin
• 1 cup Baker’s sugar (ultrafine pure cane sugar)
• 1 tablespoon ground cinnamon
• 2 to 4 tablespoons butter (melted (optional)

Directions:

PREHEAT oven to 425° F. Lightly spray mini muffin tins with nonstick cooking spray.

WHISK flour, baking powder, 1 ½ teaspoons cinnamon and salt in large mixer bowl until combined.

WHISK eggs, oil, brown sugar and pumpkin in medium mixing bowl until well combined. Pour pumpkin mixture into flour mixture; stir until just combined. Fill each mini muffin cup with about 1 rounded tablespoon batter. A small cookie scoop works perfectly for scooping, as shown above!

BAKE for 9 to 10 minutes or until wooden pick inserted in center comes out clean (tops should be golden brown). Cool in pan on wire rack until cool enough to handle.

COMBINE Baker’s sugar and 1 tablespoon cinnamon in a pie plate or shallow bowl (or even a zip-top bag works well!). Brush or dip tops (or all sides) of doughnut holes in melted butter to lightly coat; roll in cinnamon-sugar mixture as shown above. There will be about ½ cup cinnamon-sugar mixture left which can be discarded. (For less fat and calories, skip the butter and just roll in cinnamon-sugar.)

ENJOY warm or at room temperature.

Happy Halloween!

Links:

• Baked Pumpkin Doughnut Holes
• See Libby’s promotions

Related recipes:

Chocolate Chip Cookie Frankensteins

Halloween Dipped Marshmallow Pops