Pumpkins aren't just for pies and for making jack-o-lanterns. There are lots of tasty ways to serve up this fall vegetable.
Pumpkin Soup
3 TBS butter or margarine
1 small onion (diced)
1/3 cup celery (chopped fine)
2 cups chicken broth
2 cups pumpkin
2 TBS catsup
1 TBS parsley flakes
1 tsp salt
1 tsp pepper
3/4 cup milk
Melt butter in large saucepan.
Saute onions and celery in the melted butter.
Add chicken broth, pumpkin, catsup, parsley flakes, salt and pepper.
When all the ingredients are well mixed, stir in the milk. Again, be sure to mix well.
Heat but do not bring to a boil. It's ready to serve when it's good and hot.
* If you have a fresh pumpkin, then try making your own pumpkin puree for this recipe. And, be sure to save the seeds and make some roasted pumpkin seeds.
The copyright of the article Pumpkin Soup in Southern Cuisine is owned by Cyndi Allison. Permission to republish Pumpkin Soup in print or online must be granted by the author in writing.
A little goes a long way but it warms up my pumpkin soup and everyone loves
it! Dollop of creme fraiche or sour creme doesn't hurt, either.
Nov 24, 2006 8:59 PM
Cyndi Allison :
Oh yeah! I like curry too.
If anyone is looking for pumpkin
soup, then check out my recipe at
http://southerncuisine.suite101.com/article.cfm/pumpkin_soup. It's a great
basic recipe. Have fun and play around. That's what makes cooking fun.
If you want to cook your pumpkin rather than buying from a can,
then I also have directions for making puree at
http://southerncuisine.suite101.com/article.cfm/fresh_pumpkin_puree_for_rec
ipes That recipe is looking at your Halloween pumpkin (fine too). It's a
make-do southern thing. The best pumpkins are the smaller and darker
colored ones done the same way.
There are loads of ways to cook
pumpkin, but my all time favorite is Southern Pumpkin Pie. I have one of
our favorite recipes for that at
http://southerncuisine.suite101.com/article.cfm/southern_pumpkin_pie
Don't forget the seeds. Those are yummy as well. They are good for
you too. If you cook down a pumpkin, roast your seeds. I have directions
for that at
http://southerncuisine.suite101.com/article.cfm/roasted_pumpkin_seeds
Pumpkin is an underrated veggie. You can get it in the can all
year, but when it's fresh, try some more unusual uses. My mountain
relatives grew them, so we learned to do all kinds of stuff with the big
orange (or brownish orange) balls. It's fun to take a big old pumpkin and
make foods from scratch. But, it's fine to do the scratch pumpkin foods
too.
Jan 2, 2008 3:33 AM
Larry Ervin :
I haven't tried it, but a little curry would be a fun addition to the
Pumpkin-Apple Soup I published last month. Probably without the blue
cheese, but who knows? Worth a try.
