beauty4ashes
11-06-2005, 02:43 PM
a DELICIOUS looking pumpkin soup recipe. I will definitly make that one. Anybody want to try their hand at converting this pumpkin soup recipe to a raw one? This is called curried pumpkin soup and looks to be savory and sweet. If you are really up for a challenge, here are more recipes where the pumpkin curried soup came from
http://www.plowhearth.com/magazine/recipes.asp
They would make good Thanksgiving dishes if we could make them raw. Like the pumpkin cheeseball? I admit it is a major challenge and you have to toss out a lot of the ingredients in the recipes, but maybe we could come up with something delicious for Thanksgiving. We could substitute Alissa's things in some places.
Curried Pumpkin Soup
2 Tbsp. butter or margarine
1 8-oz. pkg. sliced fresh mushrooms
1/2 cup chopped onion
2 Tbsp. all-purpose flour
1 Tbsp. curry powder
3 cups chicken broth
2 cups canned pumpkin
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 12-oz. can evaporated milk
Garnishes: sour cream, chopped fresh chives
Melt 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, honey, salt, nutmeg and pepper; reduce heat and simmer 10 minutes, stirring occasionally. Stir in milk and cook, stirring constantly, until thoroughly heated. Garnish, if desired. Yield: 5-1/2 cups.
http://www.plowhearth.com/magazine/recipes.asp
http://www.plowhearth.com/magazine/recipes.asp
They would make good Thanksgiving dishes if we could make them raw. Like the pumpkin cheeseball? I admit it is a major challenge and you have to toss out a lot of the ingredients in the recipes, but maybe we could come up with something delicious for Thanksgiving. We could substitute Alissa's things in some places.
Curried Pumpkin Soup
2 Tbsp. butter or margarine
1 8-oz. pkg. sliced fresh mushrooms
1/2 cup chopped onion
2 Tbsp. all-purpose flour
1 Tbsp. curry powder
3 cups chicken broth
2 cups canned pumpkin
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 12-oz. can evaporated milk
Garnishes: sour cream, chopped fresh chives
Melt 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, honey, salt, nutmeg and pepper; reduce heat and simmer 10 minutes, stirring occasionally. Stir in milk and cook, stirring constantly, until thoroughly heated. Garnish, if desired. Yield: 5-1/2 cups.
http://www.plowhearth.com/magazine/recipes.asp