Free Recipe Spiced Pumpkin Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Spiced Pumpkin Soup Recipe
1-1/2 lb Pumpkin; (Hubbard squash)
1 Piece ginger root; (1-inch)
-minced
1 tb Butter or margarine; may be
-doubled
1 lg Spanish onion; chopped
1/4 ts Garam masala
1 tb All-purpose flour
2-1/2 c Vegetable stock
Salt and pepper; to taste
1 tb Chopped chives
1 tb Chopped fresh cilantro
1/4 c Half and half; or equivalent
Fresh cilantro sprigs; to
-garnish
Spiced Pumpkin Soup Preparation
PUMPKIN; small to midsized winter squash, such as: Red kuri, Hubbard; Mini-pumpkin; Acorn; Kaboche, etc. GARAM MASALA; mix of finely ground cumin, coriander, cloves, cinnamon, and black pepper. CUT unpeeled pumpkin into wedges; remove seeds. Place pumpkin in a steamer, cover and steam about 30 minutes or until tender. Cool slightly, then scrape away pulp from skin and mash well or puree. PEEL gingerroot and chop very finely. In a large saucepan, melt butter. Add onion and fry gently 5 minutes. Stir in gingerroot and garam masala and cook 2 minutes, stirring constantly. Add flour and cook 1 minutes. Gradually stir in stock and bring to a boil, stirring constantly. Reduce heat, then add the pumpkin and season with salt and pepper. Cover and simmer gently about 20 minutes. Stir in herbs and half and half. Remove from heat and adjust seasonings. Serve hot, garnish with cilantro sprigs or flatleaf parsley. Makes 4 servings: about 3/4 cup each: with half and half: 216 cals, 7.4 g fat (29.5% cff); with soy milk, 201 cals, 5.9 g fat (25.4% cff). *To Microwave: half, core and remove seeds. Place cut side down on cooking tray and microwave at High for 7 minutes. Test for doneness. Continue cooking until tender (up to 15 minutes.) Let cool and proceed with the above recipe. *kitpatH Oc 97 ISBN 0 86101 917 2 (1996) Salamander Books: Louise Steele (Ed), The Vegetable Book. *Vary the garnish: toasted pumpkin seeds; spicy pumpkin seeds; finely shredded white cheddar cheese; croutons. Recipe by: Vegetable Book by Louise Steele (1990) Posted to MC-Recipe Digest V1 #889 by KitPATh <phannema@wizard.ucr.edu> on Nov 07, 1997
Cooking Temperature:
Recipe Serves: 4
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