Hawaiian Pineapple Pumpkin Soup Recipes

HAWAIIAN PINEAPPLE PUMPKIN SOUP

Steps:

• Peel and chop onions.
• Heat butter in soup kettle, add onions and parsely. Saute until onions are golden and transparent. Stir in pineapple, pumpkin and spices.
• Simmer for 15 minutes stirring occasionally.
• Add water and cover. Simmer for 40 minutes.
• Blend cornstarch and milk until smooth. Add 1 cup of hot soup to cornstarch mixture.
• Stir mixture in to soup. Continue stirring while bringing soup to a boil.
• Lower heat and stir in light cream.
• Serve hot with a dollop of whipped cream and shredded coconut over each serving.
• Alterations:.
• - For a lighter version replace cream with skim milk or a vanilla flavored milk alternative such as rice dream.

PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD

Steps:

• For topping:
• Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
• Cut off one 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
• For cake:
• Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.

PUMPKIN PINEAPPLE CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread corn and pineapple onto a baking sheet.
• Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
• Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
• Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.