Posts Tagged ‘how to make holiday appetizer soups’

Main Course and Holiday Appetizer Soups–Roasted Pumpkin and Garlic Soup

Saturday, December 20th, 2008

Especially during the holiday season when the nights are cold and drinks are hot or alcoholic, serving a nutritious cream soup is responsible hosting. For a wine and cheese, cocktail/mocktail, or a holiday party, serving 3 or 4 of your favourite soups in an assortment of shooter or shot glasses makes the event more festive and conversational. You can either present the soups hot or cold, garnished with appropriate herb sprigs or citrus wheels.

By serving your soups this way, another topic of conversation is uniquely provided for your guests to compare their preferences with one another. It is also an unconventional way to serve as a starter course before a main meal, whether it be turkey or a roast. Four of my favourite holiday cream soup recipes (Roasted Pumpkin and Garlic Soup, Roasted Garlic and Yogurt Soup, Creamy Broccoli Soup and Harvest Squash & Bacon Soup, are provided here in the betweenclosefriends.com blog. For more entertaining ideas; how to make homemade gifts; homemade cheeses (such as Bourisin, Liptauer, yougurt, cream cheese) etc; herbal recipes; mocktails; and much more, please check out the ‘Category’ sections.

Present the assosortment of soup appetizers in the shooters or shot glasses on a tray suitably and festively decorated for your guest to choose according to their own taste preferences.

How to make a Roasted Pumpkin and Garlic Soup.

This delightfully coloured and very tasty cream soup, is suitable for serving to favored guests either as a starter course, or as party appetizers with a variety of other coloured cream soups. This recipe version uses soymilk instead of cow’s mil and is a thoughtful appetizer to provide for your guests who may be lactose intolerant.

Ingredients:

4 lbs pumpkin

4 large garlic cloves

½ tsp sage

3-4 c soymilk

1. Preheat oven to 400 degrees F.

2. Halve the pumpkin length-wise and clean out the seeds. (You can roast the seeds, lightly salted, and serve them later as a snack)

3. Peel the garlic, leaving it whole.

4. Place the pumpkin halves, cut side down, on a baking sheet.

5. Put the garlic cloves equally beneath the cavities of the pumpkin.

6. Roast for 1 hour or until the pumpkin mashes easily with a fork.

7. Scoop out the flesh and process in a blender with the garlic and sage until it is smooth, adding the soymilk until the desired consistency is reached.

8. Season to taste with fresh cracked pepper.

9, Serve either as a main course soup, or in an assortment of shooter and shot glasses as an unique appetizer.

10. Garnish with a small sage leaf or parsley sprig when serving as an appetizer.