CHIT-CHAT ABOUT THIS AND THAT. 'CAUSE I'VE GOT AN OPINION ABOUT EVERYTHING!
Sunday, November 22, 2015
7 - 8 pounds pumpkin
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
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
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
Blend or process mixture, a third at a time, in a
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.
***Makes 8 to 10 side-dish servings (about 8 cups).****
***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.
I'm so hungry!
Quick N Easy Recipe
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