From merlynne@pacbell.net Sun Sep 23 15:06:12 2001
Date: Fri, 21 Sep 2001 17:15:00 -0700
From: Lynne King <merlynne@pacbell.net>
Reply-To: curry@yahoogroups.com
To: oz-blind-discuss@topica.com
Subject: [curry] Fw: [ARecipe4ALL] Curried Pumpkin Soup

While this doesn't remotely fit into the idea of traditional curry in any
sense, it is nonetheless delicious.


>                       * Exported from MasterCook *
>
>                            Curried Pumpkin Soup
>
> Recipe By     :Julie Wilkinson Rousseau, Alice Bay Bed and Breakfast,
Samish
> Island, Wa.
> Serving Size  : 6     Preparation Time :0:00
> Categories    :
>
>   Amount  Measure       Ingredient -- Preparation Method
> --------  ------------  --------------------------------
>      1/4           cup  butter
>   1              large  onion -- sliced
>      3/4           cup  green onion, white part only -- sliced
>   2               cups  pumpkin puree
>   2               cups  chicken broth
>   1                     bay leaf
>      1/2      teaspoon  ginger
>      1/2      teaspoon  curry powder
>      1/4      teaspoon  nutmeg
>                         Few fresh parsley sprigs
>   2               cups  half and half
>                         Salt
>                         Freshly ground pepper
>      1/2           cup  sour cream or yogurt -- for garnish
>      1/2           cup  minced green onion or chives
>
> Melt butter in a large saucepan over medium-high heat. Add onions and
saute
> until soft and golden brown. Stir in pumpkin, chicken stock, bay leaf,
> ginger, curry powder, nutmeg, and parsley. Bring to a simmer, then reduce
> heat and continue simmering, uncovered, for 15 minutes.
>
> Transfer soup in batches to blender or food processor and puree until
> smooth. Return to saucepan and add half-and-half. Add salt and pepper to
> taste. Simmer for 5 minutes, but do not allow to boil.
>
> To serve hot, ladle into individual bowls. Float a dollop of sour cream on
> each and top with green onions or chives.
>
> To serve cold, chill soup thoroughly, serve in individual bowls and
garnish
> with sour cream and chives.
>
> 6 portions.
>
> Source:
>   "Alice Bay Cookbook"
> S(MC Formatted by):
>   "Donna (skywkn@gte.net)"
> Copyright:
>   "1985 Julie Wilkinson Rousseau"
>
>                                     - - - - - - - - - - - - - - - - - - -
>
>
> NOTES : A perfect soup for fall harvest suppers or as a lovely beginning
to
> the big roast turkey feast on Thanksgiving.
>
>
>
>
> For e-mail commands and other list information:
> ARecipe4ALL-help@yahoogroups.com
>
>
>
>
>
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>
>


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