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Lisa - LA

Here is another fav, REC: Curried Pumpkin Soup (don't let the curry scare you away)

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Joined: Dec 9, 2005

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Posted to Thread #5341 at 8:50 pm on Jan 14, 2007

The curry flavor is not strong, just enough to make people say "this is good, what is the spice" - I don't bother telling people the name of the soup, or they are reluctant to try it.

This is an amalgamation of a couple of different recipes -

Curried Pumpkin Soup

1/2 c. onions, finely chopped
2 cloves minced garlic
3 tbsp butter
4 lbs fresh pumpkin, peeled and cut into cubes, or 2 cans (1 lb, 13 oz) unseasoned pumpkin
Chicken or vegetable broth (8 cups for fresh pumpkin, 5 cups for canned)
1/2 - 1 tsp curry powder (to taste)
1.5 c. half and half
salt and pepper to taste
Cranberry relish

Method:
If you are using fresh pumpkin: Saute the onions and garlic in the butter in a large kettle until tender. Add the pumpkin, 8 cups broth, and curry. Cover and simmer gently for 15-20 min. or until pumpkin is soft enough for blending.

If you are using canned pumpkin: Saute the onions and garlic in butter in a large kettle until tender. Add canned pumpkin, 5 cups of broth, and curry. Cover and simmer gently for 10 min.

To finish either method: - Put the soup though a sieve. Stir in half and half and simmer gently for 5 min. Season to taste with salt and pepper. Pumpkin soup can be served either hot or chilled. Before serving, top with a dollop of cranberry relish. Serves 12.

Link: Curried Pumpkin Soup


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