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Pumpkin Soup - COLLECTION
Springs Gazette Telegraph. I modified it somewhat. It
turned out great!
Pumpkin Soup:
1
1
2
4
2
1
1
1
1
1
1
1
2
med. onion, chopped
/4 c. butter
c. cooked mashed pumpkin
c. pumpkin cooking water
heaping tsp. chicken soup base
bay leaf
/2 tsp. sugar
/2 tsp. curry powder
/8 tsp. nutmeg
T. dry parsley
c. milk
c. half and half
tsp. salt
Fresh ground pepper to taste
Saute onion in butter till golden. Stir in pumpkin, water,
chicken base, bay leaf, sugar, curry, nutmeg and parsley.
Bring to simmer and simmer uncovered 15 min., stirring
occasionally. The recipe called for pureeing in batches in
a blender or processor. I didn't do this-it didn't need it
IMHO. Add half and half in a thin stream, stirring while
adding. Add milk in the same manner. Add salt and pepper.
Simmer 5-10 min.
Notes:
The original recipe called for 1 lg. onion, sliced, and 3/4
c. sliced scallions, white part only.
It called for a 16 oz. can of pumpkin instead of cooking
your own pumpkin. I cut off the peel of a volleyball sized
pumpkin, scraped out the seeds, then cut the remaining stuff
into approx. 1 inch cubes. I added water to about halfway
up to the top of the cubes. I brought to a boil, then simmered
slowly 45 min., stirring occasionally. I then removed the
cooked cubes, reserving the cooking water. I mashed the cubes.
To be honest, I didn't measure the pumpkin pulp or the pumpkin
cooking water, but it looked to be the amount of pumpkin and
water I mentioned above. The original recipe also called for
4
c. chicken broth in place of the pumpkin cooking water and
chicken base.
The recipe called for 2 c. half and half, but I loked it
just fine with milk and half and half.
http://www.cs.cmu.edu/~mjw/recipes/soup/pumpkin-soup-coll.html (3 of 4) [12/17/1999 12:04:33 PM]
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