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Old 10-13-2002, 10:52 AM
Shawn's Avatar
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Join Date: Jan 2002
Posts: 1,612
Pumpkin Soups (several)


4 C chicken broth
1 onion, chopped
2 C pumpkin
3/4 C green onions, white part, chopped
bay leaf
1/8 ts nutmeg
1/2 ts curry powder
2 C milk
1/2 ts sugar
salt and pepper to taste

Saute onions. Add other ingredients and cook uncovered 15 minutes. Puree. Add milk and cook another 5 minutes. Do not boil.


From: Colorado Springs Gazette Telegraph. I modified it somewhat. It
turned out great!

Pumpkin Soup

1 med. onion, chopped
1/4 c. butter
2 c. cooked mashed pumpkin
4 c. pumpkin cooking water
2 heaping tsp. chicken soup base
1 bay leaf
1/2 tsp. sugar
1/2 tsp. curry powder
1/8 tsp. nutmeg
1 T. dry parsley
1 c. milk
1 c. half and half
2 tsp. salt
Fresh ground pepper to taste

Saute onion in butter till golden. Stir in pumpkin, water, chicken base, bay leaf, sugar, curry, nutmeg and parsley. Bring to simmer and simmer uncovered 15 min., stirring occasionally. The recipe called for pureeing in batches in
a blender or processor. I didn't do this-it didn't need it IMHO. Add half and half in a thin stream, stirring while adding. Add milk in the same manner. Add salt and pepper. Simmer 5-10 min.

Notes: The original recipe called for 1 lg. onion, sliced, and 3/4 c. sliced scallions, white part only. It called for a 16 oz. can of pumpkin instead of cooking your own pumpkin. I cut off the peel of a volleyball sized pumpkin, scraped out the seeds, then cut the remaining stuff into approx. 1 inch cubes. I added water to about halfway up to the top of the cubes. I brought to a boil, then simmered slowly 45 min., stirring occasionally. I then removed the cooked cubes, reserving the cooking water. I mashed the cubes. To be honest, I didn't measure the pumpkin pulp or the pumpkin cooking water, but it looked to be the amount of pumpkin and water I mentioned above. The original recipe also called for 4 c. chicken broth in place of the pumpkin cooking water and chicken base.


Pumpkin Soup

1/4 c. butter
1/4 c. minced shallots
1/2 c.onions
3 c. chicken stock
2 c. cooked pumpkin puree
1 t. paprika
1/2 t sugar
1/8 t. crushed dried chilies
salt and pepper to taste
1 c. cream

Saute shallots and onions in butter until golden. Add stock everything else but the cream and simmer 15 minutes.
Cool slightly and puree in batches in lender. Return to saucepan add cream taste and adjust salt and pepper. simmer 5 min. but do not boil.
Serve with a dollop of whipped cream and sprinkle with paprika.


Pumpkin Soup

1 large onion, minced
3 cups reduced sodium chicken broth
2 cups pureed cooked pumpkin
1 teaspoon dried oregano
1/2 teaspoon hot-pepper sauce
1/4 cup toasted pumpkin seeds

In a medium saucepan, cook the onions in 2 tablespoons of the broth until softened. Add the remaining broth, pumpkin, oregano and hot-pepper sauce and simmer for 15 minutes. Sprinkle with pumpkin seeds and serve.

Makes 4 Servings
Serving Size: 12 ounces
Nutrients per serving:
Calories: 108
Total fat: 1 gram
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 412 mg
Carbohydrate: 16 grams
Protein: 7 grams
Dietary fiber: 1 gram
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Old 10-13-2002, 12:06 PM
Tandeer's Avatar
FamilyCorner Newbie
Join Date: Sep 2002
Posts: 8
Wow, these recipies look positively delicious! *grin* My only remaining question is about how long would I bake the pumpkin shell, and at what temperature? Thank you again, I really do appreciate all you've done!
Sing as if nobody is listening. Dance as if nobody is watching. Live life like there is no tomorrow.
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