Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 >>>I made a Pumpkin Curry Soup once from a recipe on a can. I no longer have the recipe and hoped someone here could recreate this tasty soup. At one point the not-quite-boiling pumpkin slurry was put in the blender and blended as evaporated milk, milk, or cream was added. It was then served immediately.<<< Here are some: http://soup.allrecipes.com/az/PmpkinCrrySp.asp http://soup.allrecipes.com/az/CrmfPmpkinCrrySp.asp http://www.recipegal.com/soups/PUMPKIN-CURRY-SOUP.htm http://www.foodreference.com/html/pumpkin-curry.html Just substitute NT type ingredients for the canned ones. I'd be using sour cream. Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 >>>I'd be using sour cream.<<< Correction!!! Being curry, I'd definitely be using coconut milk. Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 That depends on which part of India it comes from. Yoghurt in north, coconuts in south. Deanna wrote: > >>>I'd be using sour cream.<<< > > > Correction!!! Being curry, I'd definitely be using coconut milk. > > Cheers, > Tas'. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 >>>That depends on which part of India it comes from. Yoghurt in north, coconuts in south.<<< I don't care about that - I just love coconut milk/cream with curry ;-) Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2004 Report Share Posted November 23, 2004 Darrell, No curry in this one, but it's so good and easy! I made with hubbard squash, and blended it, in the end. B. Silky Coconut pumpkin Soup from _Hot, Sour, Salty, Sweet_ 3-4 shallots, unpeeled 1 1/2 lbs untrimmed pumpkin or butternut squash 2 c. coconut milk 2 c. mild pork or chicken broth 1 c.loosely packed coriander leaves 1/2 t salt 2 T fish sauce or to taste black pepper 1/4 minced scallions to garnish in heavy skillet or on grill dry-roast or grill shallots until soft andblackened. Peel, cut lengthwise in half and set aside. peel and clean pumpkin and cut in 1/ " chunks. You should have 4 1/2 - 5 cups. Place coco milk, broth, pumpkin cubes shallots and coriander leaves in pot and bring to the boil. Add salt and simmer over medium until pumpkin is tender, about ten mins. Stir in fish sauce and cook another 2-3 mins. Garnish with black pepper and scallions. On Mon, 22 Nov 2004 14:22:07 -0600, Darrell <lazlo75501@...> wrote: > > I made a Pumpkin Curry Soup once from a recipe on a can. I no > longer have the recipe and hoped someone here could recreate > this tasty soup. At one point the not-quite-boiling pumpkin slurry > was put in the blender and blended as evaporated milk, milk, or > cream was added. It was then served immediately. > > Darrell > > > Quote Link to comment Share on other sites More sharing options...
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