Pumpkin Soup
INGREDIENTS:
- 7 - 8 pounds pumpkin
- 42 ounce vegeitable broth
- 1 carrot, chopped
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 cup chopped onion
- 2 tablespoons sugar
- 1 cup croutons (If desired)
- Salt and pepper to taste
DIRECTIONS:
- Slice off the top fourth of the pumpkin with a large sharp knife; set aside.
- Scoop out seeds and stringy pulp.
- Replace top of pumpkin(s).
- Place pumpkin on a 15x10x1-inch baking pan.
- Bake in a 375 °F for 50 to 60 minutes or until flesh can be scooped out easily. (Pumpkin will not be tender at this point.)
- Cool slightly for easier handling.
- Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls.
- Cut flesh into chunks (you should have about 4 cups). Do not remove any flesh from bottom of shell. Discard pumpkin top.
- Combine the 4 cups pumpkin flesh, broth, carrot, ginger, curry powder, and cumin in a large pot.
- Bring to boiling; reduce heat.
- Cover; simmer for 10 to 12 minutes or until vegetables are tender.
- Blend or process mixture, a third at a time, in a blender or food processor until smooth.
- Place pumpkin shell in a 3-quart casserole. Pour soup into shell.
- Bake, uncovered, in a 375 degree F. oven for 20 minutes.
- Cook onion and sugar in reserved drippings until onion is tender.
***If desired, discard pumpkin shell. Cover and chill precooked pumpkin up to 24 hours. Continue as above except do not bake in shell.***
Until next time, when we can chit-chat again! T.
No comments:
Post a Comment