Text 18869, 79 rader
Skriven 2009-01-01 14:28:39 av Carol Shenkenberger (25366.cooks)
  Kommentar till text 17110 av PETER COGGON (1:123/140)
Ärende: Hoosier Pumpkin Soup
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cream of Pumpkin Soup
 Categories: Soups
      Yield: 8 Servings
 
      2 tb Unsalted butter
      1 md Onion; roughly diced
      4 c  Pureed pumpkin
           - (canned or fresh)
      3 qt Chicken stock
           -or low-sodium chicken broth
      1 ts Salt
      1 ts Ground coriander
    1/2 ts Curry powder
    1/2 ts White pepper
      3 c  Milk and/or whipping cream
    1/3 c  Walnut oil
 
  MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook,
  stirring occasionally, until onion softens, about 10 minutes. Add the
  pumpkin and salt and continue to cook, stirring, another 15 minutes
  for fresh pumpkin, 5 minutes for canned. Add the stock, salt,
  coriander, curry and pepper. Cover, increase heat to high and bring
  to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat
  and place in a food processor or blender and puree until smooth.
  Combine puree, milk and walnut oil. Cover, bring to the boil and cook
  2 minutes. Serve piping hot.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cream of Pumpkin Soup with Cinnamon Croutons
 Categories: Soups
      Yield: 6 Servings
 
      1 c  Onion; chopped
      2 tb Butter; melted
      2 cn Chicken broth; diluted
     16 oz Can mashed pumpkin; cooked
      1 ts Salt
    1/4 ts Ground cinnamon
    1/8 ts Ground ginger
    1/8 ts Pepper
      1 c  Whipping cream

MMMMM---------------------CINNAMON CROUTONS--------------------------
      3 tb Butter; softened
      1 tb Brown sugar
    1/4 ts Ground cinnamon
      4    Slices whole wheat bread
 
  Saute onion in butter in a med. saucepan until tender. Add 1 can
  chicken broth; stir well. Bring to a boil; cover, reduce heat, and
  simmer 15 min. Pour broth mixture into container of blender and
  process til smooth. Return mixture to saucepan. Add remaining can of
  broth, pumpkin, and next 4 ingredients; stir well. Bring to a boil;
  cover, reduce heat, and simmer 10 minutes. Stir occasionally. Stir in
  cream, and cook until thoroughly heated (do not boil). Ladle into
  individual soup bowls. Top each serving with Cinnamon Croutons.
  Yield: 6 cups FOR CINNAMON CROUTONS: Combine butter, brown sugar, and
  cinnamon; stir well. Spread butter mixture evenly over one side of
  bread slices. Place bread, buttered side up, on a baking sheet. Bake
  at 400 for 8-10 min. or until bread is crisp and topping is bubbly.
  Cut each slice of bread into 8 small triangles or squares. Yield: 32
  croutons.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM

              xxcarol

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