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09/10/10 at 14:27:42
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Welcome to the West Central Wisconsin Community Webring Forums
09/10/10 at 14:27:42 |
| WCWCW Forums: Sharing Recipes: Potage au Potiron |   
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Topic: Potage au Potiron | |||
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dreamingrose Guest |
Potage au Potiron ~~~~~~~~~~~~~~~~~ 6 C. water (more if necessary) 4 C. pumpkin, peeled and cubed 2 patotoes, peeled and cubed 2 carrots, large thinly sliced 2 onions, thinly sliced 2 garlic cloves, minced Pinch tarragon Salt and pepper to taste 1 quart milk 1/3 C. vegetable oil 1/2 C. parsley, finely chopped Pour the 6 cups of water into a large pot. Add the pumpkin with the potatoes and the carrot and bring to a boil. Add the onion, minced garlic, tarragon, salt, and pepper and continue boiling for about 20 minutes. Reduce heat and simmer for another 20 minutes. Blend the soup in a blender and then pour it back into the pot. Add the milk and the oil, stirring well, and over low heat bring the soup to a boil again. Simmer for about 10 minutes and serve immediately in well-heated soup bowls, garnishing each with a pinch of parsley. Enjoy! recipe~Brother Victor-Antoine d'Avila-Latourrette Twelve Months of Monastery Soups  Logged |
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dreamingrose Guest |
Curried Pumpkin Soup ~~~~~~~~~~~~~~~~~~~ (even picky eaters like this soup). 1/2 pound fresh mushrooms, sliced 1/2 C. chopped onion 2 T. butter 2 T. all-purpose flour 1/2 to 1 tsp. curry powder 3 C. vegetable broth 1 can (15-oz.) solid-pack pumpkin, or pumpkin from your own garden 1 can (12-oz.) evaporated milk 1 T. honey 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. ground nutmeg Fresh or frozen chives, optional In a large saucepan, saute' the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings. Enjoy! recipe~Kimberly Knepper Logged |
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dreamingrose Guest |
Peanut Butter Pumpkin Soup ~~~~~~~~~~~~~~~~~~~~~~~~~~ Velvety, Intensely Flavored, pumpkin never tasted so Delicious! 4 T. unsalted butter 4 C. pumpkin pie filling 2 C. pureed sweet potatoes 1 C. peanut butter 6 C. chicken broth or turkey broth 1 tsp. freshly ground black pepper 1 tsp. salt Chopped chives (garnish) Sour cream (garnish) Melt butter in soup pot over medium heat. Stir in pie filling, sweet potatoes, and peanut butter. Add broth, pepper and salt; stir well until smooth. Reduce heat and simmer for 20 minutes. To serve garnish with chives and sour cream. Serves 8. Enjoy! Logged |
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