Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 this sounds great. I wonder how I can do this using real pumpkin, as I hate wasting the pumpkin that I scrape out of the shells making jack o lanterns this time of year. I suppose I could just cook the pumpkin down and put it in the processor, and add the pumpkin spice, then follow the recipe. hugs, Chanda - ~ PT ~ Tuesday, October 25, 2005 12:56 AM [recipe] Curried Pumpkin Soup This recipe is very flavorful and easy to prepare. Makes a great seasonal holiday " first course " dish that people will remember. [Donna, don't run away from this because of the canned milk! *lol*] Curried Pumpkin Soup 1/2 lb. fresh mushrooms, sliced 1/2 cup chopped onion 2 Tbs butter or margarine 2 Tbs all-purpose flour 1/2 to 1 tsp curry 3 cups vegetable broth 1 can (15 oz) solid-pack pumpkin 1 can (12 oz) evaporated milk 1 Tbs honey 1/2 salt 1/4 tsp pepper 1/4 tsp ground nutmeg Sour cream and chives, optional In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired. Yield: 7 servings ~ pt ~ / " There is one God looking down on us all. We are children of the one God. God is listening to me. The sun, the darkness, the winds are all listening to what we now say. " ~ Geronimo, APACHE Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 I ALWAYS always always cook up the parts of the pumpkin that get cut out of jack o lanterns.. those parts become pies, muffins, definitely cook that down and moosh it up!her recipe calls for solid packed pumpkin.. not pumpkin pie filling.. you wouldn't need to spice it, just cook it and use in in the recipe! =) hugs back to ya! jenni.. On Tuesday, October 25, 2005, at 08:06 AM, PuterWitch wrote: > this sounds great. I wonder how I can do this using real pumpkin, as I > hate wasting the pumpkin that I scrape out of the shells making jack o > lanterns this time of year. I suppose I could just cook the pumpkin > down and put it in the processor, and add the pumpkin spice, then > follow the recipe. > hugs, > Chanda > - > ~ PT ~ > > Tuesday, October 25, 2005 12:56 AM > [recipe] Curried Pumpkin Soup > > > This recipe is very flavorful and easy to prepare. > Makes a great seasonal holiday " first course " dish > that people will remember. > [Donna, don't run away from this because of the > canned milk! *lol*] > > Curried Pumpkin Soup > > 1/2 lb. fresh mushrooms, sliced > 1/2 cup chopped onion > 2 Tbs butter or margarine > 2 Tbs all-purpose flour > 1/2 to 1 tsp curry > 3 cups vegetable broth > 1 can (15 oz) solid-pack pumpkin > 1 can (12 oz) evaporated milk > 1 Tbs honey > 1/2 salt > 1/4 tsp pepper > 1/4 tsp ground nutmeg > Sour cream and chives, optional > > In a large saucepan, saute the mushrooms and onion > in butter until tender. Stir in the flour and curry powder > until blended. Gradually add the broth. Bring to a boil; > cook and stir for 2 minutes or until thickened. Add the > pumpkin, milk, honey, salt, pepper and nutmeg; heat > through. Garnish individual servings with sour cream > and chives if desired. > Yield: 7 servings > > ~ pt ~ > > / > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 > [Donna, don't run away from this because of the > canned milk! *lol*] She could try it with coconut milk instead; I bet that'd be good. That's probably what I do myself too, since I *love* coconut milk in savory dishes... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 > this sounds great. I wonder how I can do this using real pumpkin, as I > hate wasting the pumpkin that I scrape out of the shells making jack > o lanterns this time of year. I suppose I could just cook the pumpkin > down and put it in the processor, and add the pumpkin spice, then > follow the recipe. Yup, the canned stuff is pretty much cooked and pureed pumpkin flesh, so have at it!:-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 me too and coconut milk is great with curry, they were meant for each other. ) - Amy Tuesday, October 25, 2005 4:17 PM Re: [recipe] Curried Pumpkin Soup > [Donna, don't run away from this because of the > canned milk! *lol*] She could try it with coconut milk instead; I bet that'd be good. That's probably what I do myself too, since I *love* coconut milk in savory dishes... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 , " PuterWitch " <puterwitch@c...> wrote: > > me too and coconut milk is great with curry, they were meant for each other. ) i agree!! =D soleil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 Sure you can cook up real pumpkin, but don't add the pumpkin spice. Canned pumpkin doesn't have spices in it (or at least it shouldn't), it's just pureed pumpkin, and maybe some added sodium. Denise , " PuterWitch " <puterwitch@c...> wrote: > > this sounds great. I wonder how I can do this using real pumpkin, as I hate wasting the pumpkin that I scrape out of the shells making jack o lanterns this time of year. I suppose I could just cook the pumpkin down and put it in the processor, and add the pumpkin spice, then follow the recipe. > hugs, > Chanda > - > ~ PT ~ > > Tuesday, October 25, 2005 12:56 AM > [recipe] Curried Pumpkin Soup > > > This recipe is very flavorful and easy to prepare. > Makes a great seasonal holiday " first course " dish > that people will remember. > [Donna, don't run away from this because of the > canned milk! *lol*] > > Curried Pumpkin Soup > > 1/2 lb. fresh mushrooms, sliced > 1/2 cup chopped onion > 2 Tbs butter or margarine > 2 Tbs all-purpose flour > 1/2 to 1 tsp curry > 3 cups vegetable broth > 1 can (15 oz) solid-pack pumpkin > 1 can (12 oz) evaporated milk > 1 Tbs honey > 1/2 salt > 1/4 tsp pepper > 1/4 tsp ground nutmeg > Sour cream and chives, optional > > In a large saucepan, saute the mushrooms and onion > in butter until tender. Stir in the flour and curry powder > until blended. Gradually add the broth. Bring to a boil; > cook and stir for 2 minutes or until thickened. Add the > pumpkin, milk, honey, salt, pepper and nutmeg; heat > through. Garnish individual servings with sour cream > and chives if desired. > Yield: 7 servings > > ~ pt ~ > > / > > " There is one God looking down on us all. > We are children of the one God. God is listening > to me. The sun, the darkness, the winds are all > listening to what we now say. " > ~ Geronimo, APACHE > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2005 Report Share Posted October 26, 2005 awesome!! how do you cook it, how long? hugs, Chanda - Jenni Billings Tuesday, October 25, 2005 1:48 PM Re: [recipe] Curried Pumpkin Soup I ALWAYS always always cook up the parts of the pumpkin that get cut out of jack o lanterns.. those parts become pies, muffins, definitely cook that down and moosh it up!her recipe calls for solid packed pumpkin.. not pumpkin pie filling.. you wouldn't need to spice it, just cook it and use in in the recipe! =) hugs back to ya! jenni.. On Tuesday, October 25, 2005, at 08:06 AM, PuterWitch wrote: > this sounds great. I wonder how I can do this using real pumpkin, as I > hate wasting the pumpkin that I scrape out of the shells making jack o > lanterns this time of year. I suppose I could just cook the pumpkin > down and put it in the processor, and add the pumpkin spice, then > follow the recipe. > hugs, > Chanda > - > ~ PT ~ > > Tuesday, October 25, 2005 12:56 AM > [recipe] Curried Pumpkin Soup > > > This recipe is very flavorful and easy to prepare. > Makes a great seasonal holiday " first course " dish > that people will remember. > [Donna, don't run away from this because of the > canned milk! *lol*] > > Curried Pumpkin Soup > > 1/2 lb. fresh mushrooms, sliced > 1/2 cup chopped onion > 2 Tbs butter or margarine > 2 Tbs all-purpose flour > 1/2 to 1 tsp curry > 3 cups vegetable broth > 1 can (15 oz) solid-pack pumpkin > 1 can (12 oz) evaporated milk > 1 Tbs honey > 1/2 salt > 1/4 tsp pepper > 1/4 tsp ground nutmeg > Sour cream and chives, optional > > In a large saucepan, saute the mushrooms and onion > in butter until tender. Stir in the flour and curry powder > until blended. Gradually add the broth. Bring to a boil; > cook and stir for 2 minutes or until thickened. Add the > pumpkin, milk, honey, salt, pepper and nutmeg; heat > through. Garnish individual servings with sour cream > and chives if desired. > Yield: 7 servings > > ~ pt ~ > > / > > Quote Link to comment Share on other sites More sharing options...
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