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October Newsletter

Happy Thanksgiving
&
Happy Halloween

We’d like to remind everyone of the Culinary Festival on Saturday October 4 at Centennial Park between 11 a.m. and 2 p.m.

We have no news and like they say no news is good news.

Since it is pumpkin and squash season I am going to share one of our pumpkin soup recipes with you. The pumpkin can be substituted for squash.

CURRIED PUMPKIN SOUP WITH GINGER
AND PEAR
Serves 6
2 Tbsp. Vegetable Oil Med. Onion, finely chopped
1 Med. Pear or Apple, cut into
small cubes. 2 Tbsp. finely Chopped Ginger
1 Tbsp. Curry Power
2 tsp. Flour or Cornstarch
4 Cups Chicken Stock
1(14 oz.) Can Pumpkin
1 Tbsp. Honey, or to taste
¼ Cup Light Cream or ½ Cup
Coconut Milk
Salt and freshly cracked Black
Pepper to taste.

1. Heat the oil in a soup pot over medium heat. Add the onion, pear and ginger and cook until tender, about 4 to 5 minutes.
2. Stir in curry powder and flour until well combined. Slowly stir in the stock.
3. Stir in the pumpkin and honey. Simmer soup 25 to 30 minutes.
4. Stir in the cream, season with salt and pepper. If desired, garnish each bowl with a few thin slices of pear, a drizzle of cream and a small sprig of parsley.

Options: Substitute fresh pumpkin puree for the canned, or use Butternut Squash instead. Add more or less curry depending on fondness for spice. Substitute vegetable stock for chicken stock.

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