Gingered Squash And Ham Soup With Cornmeal Dumplings Recipes

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CORN DUMPLINGS



Corn Dumplings image

Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8-9 servings.

Number Of Ingredients 11

1 cup cornmeal
2 teaspoons salt
2 cups water
3/4 cup chopped whole kernel corn
2 tablespoons butter
1 teaspoon finely chopped onion
1/8 teaspoon pepper
1 egg, beaten
1-1/4 cups all-purpose flour, divided
2-1/2 teaspoons baking powder
2 quarts chicken broth

Steps:

  • In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts :

HAM SOUP AND CORNMEAL DUMPLINGS



Ham Soup and Cornmeal Dumplings image

This was a favorite of my dad. I have tried to remember how my mother made them, but my cornmeal dumplings are not as tender as hers. Sure wish I had spent more time in the kitchen with her when I had a chance. It is a great way for using up leftover ham.

Provided by Joyce Lowery

Categories     Other Soups

Time 2h

Number Of Ingredients 16

1 ham bone
4 c ham, cut into bite-sized pieces
1/2 c green onions, chopped
1 onion, chopped
1 tsp salt
1 tsp black pepper
1/2 tsp parsley flakes
DUMPLINGS
1 c cornmeal
1/2 c flour
1 tsp baking powder
1 tsp salt
1 tsp black pepper
2 Tbsp butter, melted
1 egg, beaten
2/3 c liquid from ham stock

Steps:

  • 1. Place ham bone in 6 cups water and season with salt, pepper, and red pepper to taste. Bring to boil and simmer for 45 minutes. Remove ham bone and discard.
  • 2. Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour.
  • 3. Mix ingredients for dumplings together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling soup liquid. Make sure each dumpling is completely covered in liquid by shaking pot gently. Do not stir.
  • 4. Cook 10 minutes uncovered; then cover and cook on low heat for 25 minutes.

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER



Roasted Butternut Squash Cream Soup with Ginger image

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Provided by AnnaLena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2 ½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
  • Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
  • Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 51.4 g, Cholesterol 37.3 mg, Fat 14.1 g, Fiber 8.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 269.5 mg, Sugar 14 g

GINGERED SQUASH AND HAM SOUP WITH CORNMEAL DUMPLINGS



Gingered Squash and Ham Soup with Cornmeal Dumplings image

Categories     Soup/Stew     Ginger     Pork     Tomato     Vegetable     Ham     Cornmeal     Squash     Butternut Squash     Winter     Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 15

2 1/2 pounds kabocha* or butternut squash
2 garlic cloves
1 tablespoon minced peeled fresh gingerroot
7 cups water
1 cup drained canned whole tomatoes, chopped (about a 1-pound can)
1/2 pound trimmed boneless ham steak, cut into 1/4-inch cubes
1/3 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cold unsalted butter, cut into bits
3 tablespoons milk
2 tablespoons beaten egg (about 1/2 large egg)
2 tablespoons chopped fresh chives
*available at some natural foods stores, some specialty foods shops, and some supermarkets

Steps:

  • Halve squash lengthwise with a sharp knife and discard seeds and strings. Peel squash and cut into 1/2-inch pieces.
  • In a 4-quart saucepan simmer squash, garlic, gingerroot, and water, partially covered, until squash is very tender, about 20 minutes. In a blender purée mixture in batches and return to pan. Stir in tomatoes, ham, and salt and pepper to taste. Soup may be prepared up to this point 2 days ahead and chilled, covered.
  • Into a bowl sift together cornmeal, flour, baking powder, and salt and blend in butter until mixture resembles meal. Add milk, egg, and chives and stir until batter is just combined. Bring soup to a bare simmer.
  • Drop batter by rounded tablespoons onto soup and simmer, covered, until dumplings are just cooked through, about 12 minutes.

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