Hawaiian Pineapple Pumpkin Soup Recipes

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.

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.

Steps:

• Mix all of the crust ingredients together and pat into a 9-inch pie pan.
• Soften the gelatin in cool water for 5 minutes. Add boiling water and stir until the gelatin is completely dissolved.
• Put the gelatin mixture and all the other ingredients into a blender and blend until smooth and frothy. Allow the mixture to stand until slightly thickened before pouring into the graham cracker crust.
• Chill for at least 3 hours before serving.