Thai Roasted Pumpkin Soup Recipe

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Preparation Time: 25 Minutes

Yields: Serves 6

Pumpkin Soup Recipe Ingredients:

1 ½ Kg peeled and roughly chopped pumpkin or winter squash.

4 tablespoon vegetable/olive oil

1 onion, chopped

1 tablespoon grated ginger

1 slightly bashed lemongrass

1 can (400 ml) coconut milk

3-4 tablespoon red curry paste

3 cups vegetable or chicken stock

½ tablespoon lemon juice

½ tablespoon salt and pepper

1 sliced red chili (optional)

Spicy Pumpkin Soup Directions:

1. Preheat oven to 180 C. Toss pumpkin on a baking tray and coat with little oil and seasoning. Roast until tender and golden (approx 25-30 minutes). Remove from the oven and allow it to cool.

2. Meanwhile, heat the remaining oil in a saucepan with ginger, onion, and lemongrass. Gently cook for 5-7 minutes until softened. Stir in the curry paste, roasted pumpkin, stock, and coconut milk (set aside 3 tablespoon of coconut milk). Allow to simmer for 5-10 minutes and then fish out the lemongrass.

3. Let it cool for few minutes, and then whizz to puree with a hand blender or in an electric blender in batches.

4. Return to the saucepan to heat. Add salt, pepper, lime juice, and sugar to taste. Sprinkle the reaming coconut milk and serve with scattered red chili, if you like.

5. Easy to prepare, this sweet and spicy Thai pumpkin soup will surely make a satisfying, warming autumn meal or a delicious appetizer for your crisp autumn bash.

Looking for more pumpkin recipes? Check out these:

Our 35 Pumpkin Recipes will have you craving more recipes with pumpkin!

What are your favorite pumpkin recipes for the fall?

Take a look at these ideas from around the web.

For healthier pumpkin dishes look to All Recipes Healthy Pumpkin Dishes

Don’t have fresh pumpkins on hand? These 50 Canned Pumpkin Recipe Ideas are good to try.

What favorite pumpkin recipes will you try this season? Make sure you don’t forget our pumpkin roll recipe for dessert!

How to Make Buttermilk Glazed Cinnamon Rolls 

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Cinnamon Roll Recipe Ingredients:

Granulated sugar

Brown sugar

Cinnamon

Butter

Salt

Cloves

Flour

Melted butter and buttermilk

Confectioners’ sugar

Cream cheese

Homemade Cinnamon Rolls Directions:

1. Start by preparing the filling. This is a mixture of granulated sugar, brown sugar, cinnamon, butter, salt, and cloves
2. In a separate mixing bowl, whisk the dough’s dry ingredients together. Remember to use the measuring cup when measuring the flour. Spoon off the top as excessive flour will give you dry buns.
3. Add in the liquids: melted butter and buttermilk. Use a wooden spoon to stir. Ensure the liquids are absorbed completely. The dough should have a shabby look.
4. Dust your work surface with flour and place your dough. Knead the dough while dusting lightly with flour until it is smooth.
5. Pat the dough into a rectangle and then roll it to about 12×9 inches rectangle.
6. Place the filling and press it into the dough. Roll this to make a log.
7. Seal the dough by pinching it.
8. Cut the log into 8-9 pieces.
9. Flatten the rolls lightly using your hands. This will pack the filling into place. Place them into a 9-inch baking pan. Make sure the pan is lined properly with an aluminum buttered foil. Use melted butter to lightly brush the rolls.
10. Place in the oven for about 25 minutes. Remove the buns when they turn golden brown. To transfer the rolls, use the foil overhang and place them on a cooling rack. Leave the buns for five minutes before pulling them apart.
11. Prepare the buttermilk glaze: Mix the confectioners’ sugar, cream cheese and buttermilk. Trickle the mixture over the buns.

Serve the buns while still warm. You can also store them in a container (airtight) and reheat when you want to serve them. Now that you have your cinnamon buns glazed with buttermilk, it’s time to grab a cup of your favorite morning coffee, heavenly!

Want more homemade cinnamon rolls ideas?

We love this simple cinnamon buns recipe from Paula Dean.

This cinnamon bun recipe looks delicious from Add a Pinch will have your home smelling delicious.

When are you making this fall breakfast recipe?

For more breakfast ideas on Stagetecture, click here.

Fall Baking: Maple Wheat Bread Recipe

Image via: Tea Spoon of Spice

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Total time: Preparation 30 minutes + rising bake 20 minutes + cooling

Yields: 3 loaves (12 slices each)

Ingredients

2 tablespoons active dry yeast

2 cups warm water (110 degrees to 115 degrees)

1 egg

½ cup canola oil

½ cup maple syrup

2 teaspoons salt

3 cups whole wheat flour

2 ½ to 3 cups all purpose flour

2 tablespoons melted butter

Procedure

Image via: Go Dairy Free

1. In a large bowl, dissolve yeast in warm water. Add oil, egg, syrup, salt, whole wheat flour, and 1 cup all purpose flour. Beat until smooth on medium speed. Stir in enough all-purpose flours in order form soft dough.
2. Turn it onto a floured surface and knead until elastic and smooth, about 6 to 8 minutes. Put in a greased bowl, turning once to grease the top part. Cover and let it rise in a warm place until doubled, approximately 1 hour.
3. Punch the dough down and shape into loaves. Place in three greased 8*4 inch loaf pans. Cover and let it rise until nearly doubled, approximately for about 40 to 45 minutes.
4. Bake at 350 degrees for 18 to 22 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter.

The best part about this maple wheat bread is that it freezes well for up-to six weeks allowing you to get a head start on your fall baking. Use it for sandwiches or try it out with honey or maple butter. We bet you will not be able to get enough of it!

For more fall baking recipes on Stagetecture, click here.

Fresh, crisp fall is in the air and the need for something sweet is on the mind!  So let’s sweeten up the scene with a warm luscious caramel apple cake that will leave your mouth desiring more!  Apples are a common, traditional fruit used within the desserts that we have baked for years.  And let’s keep on with the tradition.  The recipe is simple to make and even wonderful to taste.  So for this fall season try out the warm caramel apple cake recipe and you will not be disappointed!

Warm Caramel Apple Cake

Image via:  Betty Crocker

Prep Time:  30 min

Total Time:  1hr. 25 min

Servings: 15

Ingredients

For The Cake

½ cup of Margarine or Butter
¼ cup of Whipping Cream
1 cup of Packed Brown Sugar
½ cup of Chopped Pecans
2 Large Cooking Apples (Peeled, cored and thinly sliced- about 2 1/3 cups)
1 box of Betty Crocker ® Super Moist ® Yellow Cake Mix
1 1/4 cups of Water
1/3 cup of Vegetable Oil
3 Eggs
¼ teaspoon of Apple Pie Spice

For the Topping

2/3 cup of Betty Crocker ® Whipped Fluffy White Frosting
½ cup of Frozen (thawed) Whipped Topping

*Caramel Topping if desires

Image via: Tutu Divine

Directions

1. Heat the oven for 350 degrees F.  In a 1-quart heavy saucepan, cook the butter, whipping cream and brown sugar over low heat; make sure to stir it occasionally until the butter has melted.  Pour the mixture into a 13 X 9-inch pan.  Then sprinkle it with pecans and top it off with the sliced apples.
2. Next, take out a large bowl and beat the cake mix, water, oil, eggs and apple pie spice with an electric mixer on low speed until moistened, then on a medium speed for 2 minutes.  Scrape the bowl occasionally as well.  Then carefully spoon the batter over the apple mixture.
3. Set the new mixture in the oven and bake for 41-47 minutes or when stuck in the center with a toothpick and pulled out the toothpick is clean.  When everything has baked and come out right then set the pan on a cooling rack to cool for 10 min.  Then loosen the sides of the cake from the pan.  Place a heatproof serving platter upside down on the pan; carefully turn the platter and pan over.
4. Let the pan remain over the cake for about 1 min so the caramel can drizzle over the cake pan.  In a small bowl, mix the frosting and whipped topping.  Serve the warm cake topped with frosting mixture and drizzled with caramel topping.  Store it in the refrigerator covered.

For more desserts on Stagetecture, click here.

It’s the autumn season again! What have you prepared for this weekend family gathering or just a simple family dinner? If you need a starter soup recipe that will capture the taste of your loved ones, try this Autumn Harvest Orange Spiced Carrot Soup recipe. This soup recipe is not only delicious but filled with nutritious ingredients. This should be a great dish for any member of the family or even your guests.

The Autumn Harvest Orange Spiced Carrot Soup recipe is also a great option for those who are not really confident with their cooking skills. This carrot soup recipe is so easy to make and doesn’t require years of experience as a chef. You just need to have a few ingredients, cooking utensils and a little bit of efforts in the preparations.

Autumn Harvest Orange Spiced Carrot Soup

Image via: Season with Spice

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Ingredients:

• 2-3 tbsp olive oil
• 1 red onion finely diced
• 2 cloves garlic minced
• 1 whole chili finely chopped
• 1 5cm piece of ginger grated
• Zest of 2 oranges
• 8 medium sized carrots, chopped into even chunks
• 1/4 cup dried lentils (optional)
• 4 cups chicken or veggie stock
• 2 tbsp honey
• Juice of half an orange
• Salt and pepper to season
• Chopped coriander for garnish

Procedure

1. Heat the olive oil in a medium to large pot and lightly sauté the onion, garlic, chili, ginger and zest until translucent (approx 2-3 minutes).
2. Add the carrots and lentils if using and stir to combine for another minute. Add the stock and cook for 40 minutes or until the carrots are tender.
3. Blend the soup using a hand blender or food processor until smooth and creamy. Add the honey, juice and seasoning and cook on the heat for a further 5 minutes
4. Garnish with freshly chopped coriander and serve immediately.

That’s easy! You can serve up to 8 serving bowls of the sumptuous Autumn Harvest Orange Spiced Carrot Soup recipe using the whole ingredients. Serve it while it’s hot.

For more recipes on Stagetecture, click here.

]]> https://stagetecture.com/autumn-harvest-orange-spiced-carrot-soup-recipe-2/feed/ 1 55492 https://stagetecture.com/autumn-inspired-pumpkin-curry-recipe/ https://stagetecture.com/autumn-inspired-pumpkin-curry-recipe/#comments Sat, 12 Oct 2013 00:00:37 +0000 https://stagetecture.com/?p=55332 Entry #2895, October 11, 2013

Now that Autumn is here, what autumn-inspired recipes are you craving? It’s always a good idea to have some recipe up your sleeve that you can prepare simply and quickly when you have got friends or family coming over to supper after work. This-pumpkin curry is that some recipe. Let’s learn how to make this light yet warming supper dish.

Autumn-Inspired Pumpkin Curry Recipe

Image via: Fig and Cherry

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Preparation time: 45 minutes

Yields: 8 servings

Ingredients:

2 tablespoons olive oil

1-teaspoon cumin seeds

1 stick cinnamon

5 crushed garlic cloves

1 small finely chopped onion

1 kg peeled, chopped pumpkin

1 red chili, finely chopped

½-teaspoon ground coriander

Image credit: Gabrielle & Caprice Watkins

Procedure:

1. In a large saucepan, heat oil over medium heat. Add cinnamon and cumin. Stir for 2 minutes or until it becomes fragrant and begins to pop.

2. Add onion and stir until softened.

3. Add coriander, chili, and garlic and stir for 1 minute.

4. Add pumpkin and season with salt. Stir to mix. Reduce heat to low.

5. Cover the saucepan with lid and cook for another 20-25 minutes or until pumpkin gets tender. Stir occasionally.

6. Before serving, squeeze few drops of lemon if preferred.

Let this tongue tingling, pumpkin curry recipe warm your heart and soul this fall. Combine it with naan bread or boiled rice, for a heart satisfying supper.

For more recipes on Stagetecture, click here.

With fall on its way and holidays knocking on our doors, it’s likely that you would want to make this Pumpkin Pie Dip recipe. Not only, do they taste great, they are very quick and easy to make. We point you three fall themed dips and sauces that really stand out and can be made ahead for a stress free entertaining.

Perfect Autumn Dessert: Pumpkin Pie Dip

Image credit: Rachel Cooks

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Preparation Time: 10 minutes

Yields: 30 servings

Ingredients:

8 ounces softened cream cheese

2 cups powdered sugar

1-cup pumpkin canned

1-teaspoon ground cinnamon

1-teaspoon pumpkin pie spice

½-cup sour cream

½-teaspoon ground ginger

Green apples or gingersnap cookies

Procedure:

1. In a bowl, beat powdered sugar and cream cheese until smooth.

2. Add pumpkin, cinnamon, sour cream, pumpkin spice and ginger. Beat until blended.

3. Refrigerate. Serve with apples or gingersnaps.

For more food recipes on Stagetecture, click here.

One of the best things to do in autumn is to sip a hot and delicious soup recipe. It’s a nice starter to pump up your meal. This autumn, try this easy to make Autumn Harvest Orange Spiced Carrot Soup recipe. This soup recipe will surely capture your discriminating taste when it comes to soup. This is packed with flavors and nutrients for your body – and it’s so quick to make.

Autumn Harvest Orange Spiced Carrot Soup

Image via: Sweet Sugar Bean

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Ingredients

• 2-3 tbsp olive oil
• 1 red onion finely diced
• 2 cloves garlic minced
• 1 whole chili finely chopped
• 1 5cm piece of ginger grated
• Zest of 2 oranges
• 8 medium sized carrots, chopped into even chunks
• 1/4 cup dried lentils (optional)
• 4 cups chicken or veggie stock
• 2 tbsp honey
• Juice of half an orange
• Salt and pepper to season
• Chopped coriander for garnish

Image via: Cinnamon & Thyme

Procedure

1. Heat the olive oil in a medium to large pot and lightly sauté the onion, garlic, chili, ginger and zest until translucent (approx 2-3 mins).
2. Add the carrots and lentils if using and stir to combine for another minute. Add the stock and cook for 40 mins or until the carrots are tender.
3. Blend the soup using a hand blender or food processor until smooth and creamy. Add the honey, juice and seasoning and cook on the heat for a further 5 minutes.
4. Garnish with freshly chopped coriander and serve immediately.

You should be able to serve 6 – 8 bowls of the delicious Autumn Harvest Orange Spiced Carrot Soup recipe. It’s a perfect combination of orange, carrot and coriander chili butter flavors. A comfort and healthy recipe to fight against the chill of autumn weather. Don’t forget to serve this soup warm and chili. This is definitely food chemistry at its best!

For more recipes on Stagetecture, click here.

Spice up your autumn meal with this Autumn-Inspired Quinoa Roasted Pepper Chili recipe. It is a delicious and nutritious recipe that everyone will surely love. It is packed with healthy vegetables that are best for vegetarians. Also, if you want to introduce veggies to your loved ones, this recipe is a perfect introduction for them to love the taste of vegetables.

Autumn-Inspired Quinoa Roasted Pepper Chili

Image via: Johnny Autry

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Ingredients

• 2 red bell peppers
• 2 poblano chiles
• 4 teaspoons olive oil
• 3 cups chopped zucchini
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon Spanish smoked paprika
• 1/2 cup water
• 1/3 cup uncooked quinoa, rinsed
• 1/4 teaspoon kosher salt
• 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1 cup low-sodium vegetable juice

Procedure

1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

In just around 45 minutes, you should be able to serve 4 delicious servings of Autumn-Inspired Quinoa Roasted Pepper Chili recipe. It’s an easy and quick to make recipe that you can serve at any time of the week. Be ready to get a zing of hot chili. But you can always adjust the spicy flavor, if you want. Try it in your own kitchen and enjoy the spicy flavor veggies that will truly capture your taste.

For more recipes on Stagetecture, click here.

]]> https://stagetecture.com/autumn-inspired-quinoa-roasted-pepper-chili-recipe/feed/ 0 54469 https://stagetecture.com/skillet-pork-chops-with-apple-and-onion-glaze-recipe/ https://stagetecture.com/skillet-pork-chops-with-apple-and-onion-glaze-recipe/#respond Fri, 06 Sep 2013 00:18:09 +0000 https://stagetecture.com/?p=54295 Entry #2812, September 5, 2013

I just got back from a brisk, early morning walk and noticed the crunch of the first few leaves under my feet. Fall is the time of year most of us relish! The squash, pumpkins and apples are almost ripened and ready to pick. So, with that in mind, here is a Fall recipe courtesy of Cooking Light that highlights two Fall favorites – apples and pork!

Skillet Pork Chops with Apple and Onion Glaze

Image via: Pinterest

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Ingredients

1 1/2 cups frozen pearl onions, thawed

2 cups  Gala apple wedges

1 tablespoon  butter, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4  (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)

Image via: Frugally Foodulent

 Preparation

1.Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk.

4. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

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