P is for Pumpkin
When I first came to live in Canada I couldn't believe the only use for pumpkin was in a very sweet dessert which I personally did not enjoy. They are classified as a squash and are native to North America although it is certainly available in Europe. The first time I ate pumpkin was in Malta. The yacht club had a barbecue/party on the roof of their building and one of the featured foods was pumpkin soup served in a pumpkin skin which acted as an insulator keeping the soup warm. I have since made pumpkin soup for many years and have certainly copied the idea of serving it in the pumpkin shell at parties. In the late fall, it is a vegetable that is seen almost everywhere in North America both for carving and installing lanterns for Hallow E'en and for making pumpkin pies. Meanwhile I make pumpkin soup.
The following recipe I have used for many years although I see there are many different soup recipes today as well as curries and such.
Pumpkin Soup - Time Life
1/2 oz butter
2 Tbs finely chopped onion
2 Cups cooked Pumpkin
1 UK pt chicken stock
1 UK pt Half and half
1/8 tsp ground cloves
1/2 tsp sugar
1 tsp lemon juice
2-3 drops Tabasco
1/2 tsp salt
1. If using fresh pumpkin, cook it til mushy. If using canned, drain.
2. In a heavy 5 pt. saucepan, melt butter over mod. heat. When the foam subsides cook onion for 2 to 3 mins, stirring, until they are transparent but not brown. Add the pumpkin, stock, cloves, sugar,. lemon juice, Tabasco and salt. Stir thoroughly to blend all the ingredients
3. Bring to a boil, then reduce heat to its lowest point and cook the soup, stirring occasionally, for 15 mins. Then purée the soup. Stir in the half and half and return the soup to a pan to reheat without boiling. Taste for seasoning.
4. Can be garnished with croutons and served hot, or served chilled with slices of chilled, peeled orange.
Servings: 4
Source: Time Life US
Have a great day
The following recipe I have used for many years although I see there are many different soup recipes today as well as curries and such.
Pumpkin Soup - Time Life
1/2 oz butter
2 Tbs finely chopped onion
2 Cups cooked Pumpkin
1 UK pt chicken stock
1 UK pt Half and half
1/8 tsp ground cloves
1/2 tsp sugar
1 tsp lemon juice
2-3 drops Tabasco
1/2 tsp salt
1. If using fresh pumpkin, cook it til mushy. If using canned, drain.
2. In a heavy 5 pt. saucepan, melt butter over mod. heat. When the foam subsides cook onion for 2 to 3 mins, stirring, until they are transparent but not brown. Add the pumpkin, stock, cloves, sugar,. lemon juice, Tabasco and salt. Stir thoroughly to blend all the ingredients
3. Bring to a boil, then reduce heat to its lowest point and cook the soup, stirring occasionally, for 15 mins. Then purée the soup. Stir in the half and half and return the soup to a pan to reheat without boiling. Taste for seasoning.
4. Can be garnished with croutons and served hot, or served chilled with slices of chilled, peeled orange.
Servings: 4
Source: Time Life US
Have a great day
