Guest guest Posted October 15, 2003 Report Share Posted October 15, 2003 >I don't know how much i'll need, I don't have a great >deal. It's been in the freezer a bout 6 months now - >does it go off in the freezer or will it be safe to >eat? I've never made pumpkin soup, but I can tell you it won't make you sick being frozen, even if it is frozen for years. Bacteria don't grow in frozen food. It CAN dry out, which leads to it tasting less than optimal, or pick up smells from oniony things in the freezer. If you have any green unripe pumpkins left, btw, in the garden, they make good kimchi! -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2003 Report Share Posted October 15, 2003 > > Has anyone got any pumpkin recipes they can share? > I've only made P-soup once before and it was a year > ago, and I can't remember how i did it! > > Jo Hello. Try searching on http://eat.epicurious.com/. Most of their recipes contain real ingredients. I took a brief browse, and came up with 18 pumpkin soup recipes - the first was an Asian coconut pumpkin soup, yum! Bon app! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2003 Report Share Posted October 15, 2003 Hi Jo, I found this recipe on allreciipes.com a year ago and made it, and it's delicious. The combination of seasonings is just perfect, according to my taste buds! It calls for 1 tsp of sugar ... I don't remember if I just omitted it or subsituted honey for it. I suppose you can adjust that to your taste. Perhaps it doesn't need any type of sweetener at all. Now that we've harvested the pumpkins from our garden I should try it again. Curried Pumpkin Soup This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup. Servings: 6 Ingredients: 4 Macintosh apples - peeled, cored and chopped 1 tablespoon butter 1 onion, finely chopped 2 cloves garlic, crushed 1 tablespoon curry powder 1 teaspoon ground cumin 1 (15 ounce) can pumpkin puree 4 cups chicken broth 1 cup water 1 teaspoon white sugar Directions: 1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. 2. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally. 3. Puree soup in a food processor or a blender. 4. Return soup to saucepan; reheat, covered, over low heat. Pumpkin soup > I bought a pumpkin at the weekend. I want to make > pumpkin soup - I don't have any chicken stock, but I > do have duck stock. Will this be ok do you think? > > I don't know how much i'll need, I don't have a great > deal. It's been in the freezer a bout 6 months now - > does it go off in the freezer or will it be safe to > eat? > > Has anyone got any pumpkin recipes they can share? > I've only made P-soup once before and it was a year > ago, and I can't remember how i did it! > > Jo Quote Link to comment Share on other sites More sharing options...
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