Pumpkin Soup with Harvest Salad and Cheesy Breadsticks
If you looking for a delicious fall dinner, try this one!
Ingredients
For the Pumpkin Soup:
1 medium onion sliced
2 cups carrots, peeled and chopped
2 cups chopped celery
2 russet potatoes, peeled and chopped
3 cups pureed pumpkin
6 cups vegetable stock
Olive oil
1 lb bacon, cooked and chopped (garnish)
For the Harvest Salad:
6 cups spinach, washed and dried
2 cups kidney beans, rinsed
2 apples, cored and sliced
2 pears, cored and sliced
2 cups grated cheddar cheese
2 cups chopped carrots
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp yellow mustard
1 tbsp pureed pumpkin
salt and pepper to taste
For the Cheesy Breadsticks:
1 1/2 cups mayonnaise
1 bunch green onions, chopped
1 cup shredded parmesan cheese
1 cup shredded cheddar cheese
1 loaf soft bread
Instructions
1
To make the pumpkin soup: heat a large pot on the stove adding enough oil to lightly coat the bottom of the pot.
2
Add the sliced onion, carrots, celery and chopped potatoes. Sauté for 5 minutes.
3
Add the vegetable stock and pumpkin puree.
4
Bring the soup to a boil, reduce the heat to simmer and continue cooking until the potatoes and carrots are tender.
5
Working in batches, blend the soup until it is smooth and creamy.
6
To make the harvest salad: Add the spinach to a large platter or individual salad plates.
7
Arrange the kidney beans, sliced apples, sliced pears, shredded cheese, carrots and the cooked/chopped bacon around on top of the spinach.
8
In a separate bowl, combine the extra vigil olive oil, red wine vinegar, yellow mustard and the pumpkin puree. Whisk everything together adjusting the salt and pepper to taste. Serve with the harvest salad.
9
To make the cheesy breadsticks: In a medium size bowl mix together the mayonnaise, chopped green onions (root end and about an inch of the top chopped off and discarded), shredded parmesan cheese and the shredded cheddar cheese.
10
Slice the French loaf or foccacia loaf in half. Judge how to slice the loaf based on its size and shape.
11
Spread the mayonnaise mixture over the bread and place it on a baking sheet.
12
Place the bread under the broiler and boil until the mayonnaise mixture is bubbling and beginning to turn golden.
13
Remove, slice into “dippers” and serve with the pumpkin soup or harvest salad.
Tags:
Cheesy BreadsticksChef BryanCooking with Chef BryanDinner IdeasEasy Dinner IdeasFall Dinner IdeasHarvest SaladPumpkin VinaigretteThings to do with Pumpkin
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