Thursday, October 12, 2006
Makeblog has 30 ways to eat a pumpkin, but doesn't have the curried soup recipe I'm looking for.
My pumpkins will freeze tonight if I don't bring them in soon, and I keep forgetting to look up that recipe. No online computer where the pumpkins are, no pumpkins where the computers are, and a very short attention span. I'll leave out the nutmeg. This recipe wasn't was good. This one I like, from the defunct pumpkin nook site.
1/3 Cup chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 tbsp margarine
1 cup pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp nutmeg
1/8 tsp. sugar
2 cups veggie broth
1 1/2 cupsmilk
1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
chopped chives (as decoration)
Preparation Directions:
1. In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
2. Add pumpkin, nutmeg, sugar and the bay leaf.
3. Stir in the broth and bring to a boil.
4. Reduce heat and simmer uncovered for about 15 minutes.
5. Take out the bay leaf.
6. Stir in 1 cup of the mild and cook over low heat for a few minutes.
7. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
8. Cook and stir until thickened and bubbly.
9. Cook a couple more minutes.
To serve: Swirl the cream on top, and garnish with chives.
This can also be frozen after it cools. In the freezer it will be good for up to 3 months.
My pumpkins will freeze tonight if I don't bring them in soon, and I keep forgetting to look up that recipe. No online computer where the pumpkins are, no pumpkins where the computers are, and a very short attention span. I'll leave out the nutmeg. This recipe wasn't was good. This one I like, from the defunct pumpkin nook site.
1/3 Cup chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 tbsp margarine
1 cup pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp nutmeg
1/8 tsp. sugar
2 cups veggie broth
1 1/2 cups
1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
chopped chives (as decoration)
Preparation Directions:
1. In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
2. Add pumpkin, nutmeg, sugar and the bay leaf.
3. Stir in the broth and bring to a boil.
4. Reduce heat and simmer uncovered for about 15 minutes.
5. Take out the bay leaf.
6. Stir in 1 cup of the mild and cook over low heat for a few minutes.
7. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
8. Cook and stir until thickened and bubbly.
9. Cook a couple more minutes.
To serve: Swirl the cream on top, and garnish with chives.
This can also be frozen after it cools. In the freezer it will be good for up to 3 months.
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