Published on November 25, 2014
Thanksgiving Cook Book! Pumpkin Soup INGREDIENTS 1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about 1/4 cup) 1/2 cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste DIRECTIONS 1) Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups). 2) Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes. 3) Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half. 4) Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool. 5) Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve. Meatballs Ingredients 1 lb lean (at least 80%) ground beef ½ cup Progresso™ Italian-style bread crumbs ¼ cup milk ½ teaspoon salt ½ teaspoon Worcestershire sauce ¼ teaspoon pepper 1 small onion, finely chopped (1/4 cup) 1 egg Directions 1) Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. 2) In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2- inch) meatballs. Place 1 inch apart in pan. 3) Bake uncovered 18 to 22 minutes or until no longer pink in center.