This year we grew a lot of pumpkins! Aside from jack-o-lanterns for ourselves and friends, I have much pumpkin to preserve. I tried a new pumpkin soup recipe this week, and Scott was even surprised that he liked it. I substituted puréed garden pumpkin for the canned, used less curry and it was a hit. Give it a try. Here's a link to making your own purée, with to additional pumpkin recipes. Enjoy!
Pumpkin Curry Soup
2 T. butter
1 c. onion, minced finely
2 t. curry powder (I used much less, it depends on your taste)
1/4 t. ground white pepper (again, I used less as I don't like too much heat)
2 c. chicken broth
1 can (15 oz. ) pumpkin (I used about 2-3 c. roasted purée)
1 can evaporated milk
1 lime, juiced
Melt butter in stockpot over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 10 minutes. Stir in evaporated milk. Add lime juice. Serve. This creamy hearty soup is exotic with lime and curry. Try adding shrimp or chicken for a complete meal.
recipe and photo from here
Roasted pumpkin seeds
1-1/2 c. pumpkin seeds
2 t. melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)
cajun seasoning (optional)
Preheat oven to 300 degrees F. While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.
recipe for pumpkin purée and photo from here
by Dee, wife of Barbara's son Scott
