Other things to do with pumpkins...
Oct. 25th, 2004 11:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
altivo...besides making jack-o-lanterns, pies, or a mess in the roadway.
In the style of![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
kurtmrufa I offer this recipe for a fast and easy soup:
Pumpkin Soup
1 smallish pie pumpkin (7 or 8 inch diameter, between 1 and 2 pounds)
1/2 teaspoon salt
1 15 oz. can of red beans (black would also do nicely)
3 strips of bacon (optional)
1 large onion
2 large apples (something with taste, not a phony like Red Delicious)
1 Tablespoon curry powder
fresh (or dried) parsley
Clean pumpkin, removing seeds and strings, and peel it. Dice up in 1 or 2 inch chunks. Place in a large soup kettle, cover partly with water and add the salt (not too much water or soup will be watery, but enough to steam the pumpkin. An inch or two in the bottom of the pan will do.) Bring to a simmer, and cover, cooking until the pumpkin is soft. Meanwhile, dice up the bacon and fry until crisp. Add the diced onion (or saute the onion in oil if you don't want meat in the soup) and cook until it softens. Peel, core, and slice the apples.
When the pumpkin is soft, mash it up with a potato masher, leaving it right in the remaining water. Add the red beans, bacon, onions, apples, and curry powder, and simmer all together for another 20 minutes or so, so flavors blend.
Sprinkle with minced parsley before serving. A dollop of sour cream in each bowl is a nice addition.
Tasty, healthy, easy! (This works with other winter squash, too. Butternut is very good.)
In the style of
kurtmrufa I offer this recipe for a fast and easy soup:Pumpkin Soup
1 smallish pie pumpkin (7 or 8 inch diameter, between 1 and 2 pounds)
1/2 teaspoon salt
1 15 oz. can of red beans (black would also do nicely)
3 strips of bacon (optional)
1 large onion
2 large apples (something with taste, not a phony like Red Delicious)
1 Tablespoon curry powder
fresh (or dried) parsley
Clean pumpkin, removing seeds and strings, and peel it. Dice up in 1 or 2 inch chunks. Place in a large soup kettle, cover partly with water and add the salt (not too much water or soup will be watery, but enough to steam the pumpkin. An inch or two in the bottom of the pan will do.) Bring to a simmer, and cover, cooking until the pumpkin is soft. Meanwhile, dice up the bacon and fry until crisp. Add the diced onion (or saute the onion in oil if you don't want meat in the soup) and cook until it softens. Peel, core, and slice the apples.
When the pumpkin is soft, mash it up with a potato masher, leaving it right in the remaining water. Add the red beans, bacon, onions, apples, and curry powder, and simmer all together for another 20 minutes or so, so flavors blend.
Sprinkle with minced parsley before serving. A dollop of sour cream in each bowl is a nice addition.
Tasty, healthy, easy! (This works with other winter squash, too. Butternut is very good.)
