Pumpkin Soup recipe
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Liz’s Pumpkin Soup
1 onion diced finely
Saute until clear with 2 Tbs butter.
Add 4 cups water, one bay leaf and 2 tsp curry powder (add more if you think it needs more)
Whisk in 2 cups pumpkin. Simmer for 30 min or so, then add 1 can evaporated milk. Or if you want to be really evil add cream, but evaporated milk is just as good.
Almost all recipes that call for pumpkin or squash expect it to be previously cooked (or canned).
I think the easiest way to cook it is to cut it in half (or more pieces if it's large), scoop out the seeds and strings (I use a grapefruit spoon that has serrated edges), then place it cut-side down on a lightly greased (or sprayed) cookie sheet or shallow pan, and bake at 350 for 30-60 minutes (depending on the size of the pieces) until it is soft and easy to scoop out. Then you use the cooked squash in your recipe.
We love the small, sweet squash (such as acorn) cooked this way (about 30 minutes), then turned over and the crater filled with butter, brown sugar & raisins & baked an additional 10-15 minutes. Almost like having dessert with your dinner.
My favorite savoury version is to cut it in slices, brush with olive oit, sprinkle with multi-colored peppercorns and/or garlic pepper and bake 20-30 minutes.