Fall Entertaining: Pumpkin Soup

Southern Tailgating and Football Party Game Day Crafts By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Pastry Chef Southern Hostess TV Cooking Personality Birmingham AlabamaFall Entertaining

Southern Socials 

Pumpkin Soup

Pumpkin Soup is simple to make & comforting. Just a bit of chicken broth & heavy whipping cream are all that is needed to get this classic recipe underway. It’s a wonderful idea to use as a starter for holiday entertaining or plan to serve it in place of tomato soup when grilled cheese suppers are in order. Accompany with Miniature Buttermilk Pumpkin Muffins for lovely seasonal taste. Learn how to make this iconic recipe in your very own kitchen.

Pumpkin Soup By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Fall Soups cooking baking Tutorials Modern Southern Socials RebeccaGordon TV Cooking Personality Birmingham Alabama

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makes 6 servings

3 cups pumpkin puree
3 cups chicken broth
1 cup heavy whipping cream
A pinch of crushed red pepper flakes
1 Tbsp fresh lemon juice
Garnish: Freshly ground pepper, kosher salt & pepitas

Stir together the pumpkin, the chicken broth, the cream & the crushed red pepper flakes in a 4 quart saucepan & bring to a boil over Medium heat. Cook 2 minutes or until throughly heated. Stir in the lemon juice. Taste & adjust the seasonings. Ladle into soup bowls. Garnish, if desired. 

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How To Roast Pumpkin Seeds

 Roasted pumpkin seeds may be purchased & used in recipes such as Pumpkin Soup or you may take care of the task yourself. They may be enjoyed in snack mix or used as a topper over chili recipes & so much more.

The Basics. Roasted Pumpkin Seeds. Pepitas By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking baking Tutorials Modern Southern Entertaining RebeccaGordon Publisher Pastry Chef TV Cooking Personality Birmingham Alabama

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The Technique

Preheat the oven to 250 degrees. Scoop the pumpkin seeds from the cavity. Separate the pulp from seeds & place in a colander. Run under cool water & remove the seeds; discard any pulp left behind. Lightly grease a foil-lined half sheet pan. Toss the seeds in a little melted butter & place them on the pan. Sprinkle with a smattering of kosher salt. Bake 35 to 45 minutes or until crisp & golden, stirring every 15 minutes. Remove from the oven. Cool completely. Store in an airtight container up to 1 week.

The Tune
“Misty Blue” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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