1. more delicous pumpkin soup2. berries, apples and honey'd yogurtI'm sure gonna miss that soup. Anyone have a good recipe for spicy pumpkin soup?
http://thegastrognome.wordpress.com/2007/10/19/pumpkin-and-tomatillo-twist-soup-and-mushroom-quesadillas/and oldy but goody, and the following, is a newer one, with squash here, but I also make it with pumpkin and is fantastic.http://thegastrognome.wordpress.com/2008/10/14/have-heard-its-fall/
We love this one - it's not spicy, but it's delicious and different! Just make sure not to use pumpkin PIE filling LOL ;)(I'm not sure of the original source for this recipe, but I've made it several times and it always turns out awesome!)Curried Pumpkin SoupServes 62 tablespoons butter8 ounces mushrooms, sliced¼ cup onion, chopped2 tablespoons all purpose white flour1 tablespoon curry powder3 cups chicken broth2 cups canned pumpkin1 tablespoon honey½ teaspoon salt¼ teaspoon ground nutmeg¼ teaspoon black pepper12 ounce can evaporated milksour creamchives, choppedMelt butter in a large saucepan; add mushrooms and onion, and cook until tender, stirring often.Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.Stir in pumpkin and next 4 ingredients; reduce heat, and simmer 10 minutes, stirring occasionally. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.
Whoa! Thanks you two :) I had a feeling I'd be chasing this unicorn for a while!
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