Posted by Grandma Jeanne on December 14, 2011
One of my good friends sent me this recipe – it is one of her favorites!
Crust
1-1/2 cups graham cracker crumbs
1-1/2 cups toasted nuts
3/4 cup butter
Filling
16 ounces cream cheese softened
1 cup sugar
1/2 cup sour cream
1-1/2 cup (15 ounces) cooked pumpkin
1 teaspoon vanilla
3 eggs
1/2 teaspoon cinnamon
pinch nutmeg
pinch cloves
Combine graham cracker crumbs, toasted nuts, and melted butter.
Place in a springform pan. Form a crust going up the sides of the pan.
Bake for 10 minutes at 350 degrees.
Cool.
In a large mixing bowl, combine and cream the cream cheese and sugar.
Add sour cream, pumpkin, and vanilla. Mix in cinnamon, nutmeg, and cloves.
Mix in eggs.
Thoroughly mix.
Pour into graham cracker crust.
Bake at 300 degrees for 1 hour and 30 minutes.
Turn oven off, and let cake sit in oven for 30 more minutes.
Remove from oven, and let cheesecake come to room temperature. Refrigerate.
Posted by Grandma Jeanne on November 18, 2011
2 to 3 medium whole butternut squash (5 to 6 pounds total)
2 tablespoons olive oil
4 leeks, white part only, thinly sliced
4 stalks celery, thinly sliced
4 cloves garlic, minced
6 cups chicken broth
1/4 teaspoon ground nutmeg
3/4 cup sour cream
3/4 cup toasted pumpkin seeds (pepitas) for garnish
Italian flat-leaf parsley for garnish
Lime wedges for garnish
Preheat oven to 350 F.
Cut each butternut squash in half lengthwise. Scoop out seeds with a spoon and discard.
Place halves cut-side-up in a large shallow baking pan.
Bake squash, uncovered, for 1-1/2 hours, or until squash is tender.
Allow squash to cool at least 10 minutes, then scoop out flesh with spoon; reserve in bowl.
Heat olive oil over medium heat in stockpot or large saucepan.
Saute leeks, celery, and garlic until tender, about 3 to 4 minutes, stirring occasionally.
Place 1/3 of reserved squash, 1/3 of cooked vegetables, and 1/2 cup of broth into work bowl of food processor or blender. Process 2 to 3 minutes or until mixture is smooth.
Pour mixture into medium saucepan used to cook vegetables. Repeat process twice with remaining ingredients.
Add remaining chicken broth, nutmeg, and salt and pepper to taste, if desired, and bring to simmer on medium-high heat.
Cook, uncovered, for 5 minutes until flavors have blended, stirring occasionally.
Ladle soup into bowls and top with a dollop of sour cream and a sprinkle of pumpkin seeds.
Remove stems from parsley and arrange a few parsley leaves for garnish. Serve lime wedges on the side for extra flavor. Makes 12 servings.
Notes: If you plan to freeze this soup, cool it thoroughly first. Batches may be stored in freezer-safe containers for up to 6 months.
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Filed Under: Soup