Guest guest Posted April 24, 2008 Report Share Posted April 24, 2008 Made this for dinner tonight. Was very yummy. Add a little sprinkle of extra ground cayene to your bowl, if you like it spicier. On the side we also had some steammed Kale, two green onions(whites and green parts) and a bag of broccoli slaw mixed together. I added added a little salt, Ms. Dash a little oil and water and Tamari. Stir often. It was very nice contrast to go on the side with the soup..... Enjoy, Judy Curried Pumpkin Soup 2 T. Butter or Smart Balance Spread 8 oz. fresh sliced mushrooms or 4 oz can of sliced mushrooms(drained) 1/2 c. Onions, diced fine 2 T. All Purpose Flour 1 T. Curry Powder 3 c. Water 3 T. McKay's " Chicken " Style Seasoning or Bill's Best Chic'nish Seasoning (both are vegetarian) 1 - 15 oz can of Pumpkin puree 1 T. Honey 1/2 t. Salt 1/4 t. ground Nutmeg 1/4 t. Black or Cayene Pepper 1 - 12 oz. can Evaporated Milk Melt butter in a large Soup Pot. Add Mushrooms and Onions. Saute until tender, stirring often. Stir in the flour, Curry Powder. Gradually add the water, stirring constantly. Add remaining ingredients, EXCEPT evaporated Milk. Simmer 10 minutes, stirring occassionally. Reduce the heat to low and add the evaporated milk, stirring occasionally. Do not bring to a boil. Leave on low for about 10 minutes. Makes 6 1/2 c. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2008 Report Share Posted April 24, 2008 This sounds just like the curried pumpkin soup recipe I have posted here and over on veg group, except I didn't use Mckay's seasoning, just veggie broth by Imagine brand. It is a great recipe. ~ PT ~ Courage is the price that life exacts for granting peace. The soul that knows it not, knows no release from little things; knows only the livid loneliness of fear. ~ Amelia Earhart (1897-1937) ~~~*~~~*~~~*~~~> , " wwjd " <jtwigg wrote: > > Made this for dinner tonight. Was very yummy. Add a little sprinkle of > extra ground cayene to your bowl, if you like it spicier. > > On the side we also had some steammed Kale, two green onions(whites and > green parts) and a bag of broccoli slaw mixed together. I added added a > little salt, Ms. Dash a little oil and water and Tamari. Stir often. It > was very nice contrast to go on the side with the soup..... > > Enjoy, > Judy > > Curried Pumpkin Soup Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 Is pumpkin puree something different that what you just get in the fruit can aisle. I know there is canned pumpkin and also canned pumpkin pie filling(spices and sugars added). But I don't think I've seen puree, so I wonder if it is the same as just plain canned pumpkin? http://blogs.delphiforums.com/n/blogs/blog.aspx?webtag=cozy_at_home & nav=start Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 I just used the regular canned pumpkin, but not the pie filling pumpkin which you noted has the sugars and some spices added for sweet pies. When it is pumpkin season you can use regular homemade pumpkin puree. I like to bake mine like I do an acorn squash and then puree it in a blender until smooth. ~ PT ~ Knowing others is intelligence; knowing yourself is true wisdom. Mastering others is strength; mastering yourself is true power. If you realize that you have enough, you are truly rich. ~ Tao Te Ching ~~~*~~~*~~~*~~~> , " cozyhomelife " <cozyhomelife wrote: > > Is pumpkin puree something different that what you just get in the fruit can aisle. I know there is canned pumpkin and also canned pumpkin pie filling(spices and sugars added). But I don't think I've seen puree, so I wonder if it is the same as just plain canned pumpkin? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 Hi PT, Last night when I went to file the recipe in the veg group, I noticed that your recipe is VERY similar to the one I posted last night. I hadn't realized your recipe was there, until then. I was looking thru a Southern Living Cook book I had just gotten at a thrift store and saw this recipe and made it for dinner last night. It had called for the real " ch---N " broth, so I had made my own vegetarian " Ch---N " broth using the McKays " Chicken " Style Seasoning(all vegetarian) and water. I just got home and am enjoying another bowl of it. Yummmmmmmm. Did you find yours in a Southern Living Cookbook too? I think our tastes must be similiar where pumpkin is concerned. LOL Sorry I didn't want you to think I had tried to take credit for your recipe. BTW I used canned pumpkin too(NOT pumpkin pie filling). I just called it pumpkin puree, so that folks that might want to make it from fresh pumpkin wouldn't leave it in chunks. Happy Cooking, Judy - ~ PT ~ Friday, April 25, 2008 10:05 PM Re: Curried Pumpkin Soup I just used the regular canned pumpkin, but not the pie filling pumpkin which you noted has the sugars and some spices added for sweet pies. When it is pumpkin season you can use regular homemade pumpkin puree. I like to bake mine like I do an acorn squash and then puree it in a blender until smooth. ~ PT ~ Knowing others is intelligence; knowing yourself is true wisdom. Mastering others is strength; mastering yourself is true power. If you realize that you have enough, you are truly rich. ~ Tao Te Ching ~~~*~~~*~~~*~~~> , " cozyhomelife " <cozyhomelife wrote: > > Is pumpkin puree something different that what you just get in the fruit can aisle. I know there is canned pumpkin and also canned pumpkin pie filling(spices and sugars added). But I don't think I've seen puree, so I wonder if it is the same as just plain canned pumpkin? > Quote Link to comment Share on other sites More sharing options...
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