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1995-09-27
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From: Jack Poulter <jpoulter@island.amtsgi.bc.ca>
Newsgroups: rec.food.recipes
Subject: Pumpkin Soup
Date: 31 Mar 1994 19:18:17 -0500
Organization: Island Net in Victoria, B.C. Canada
Message-ID: <2nfp89$gmq@s.ms.uky.edu>
Not as common as chicken soup or pumpkin pie, but here you are:
PUMPKIN SOUP
About 4 cups
Place:
3 cups canned or 2 lbs fresh cooked pumpkin
in:
3 cups scalded milk
Add:
1 tbsp butter
1 tbsp sugar (or 2 tbsp brown sugar)
Salt & pepper
(nutmeg and cinnamon)
a very small pinch if saffron
1/2 cup of finely julienned ham
Heat but do not boil. Serve at once.
Source: The Joy of Cooking.
I have recipes for a couple of other versions:
one with onions and green pepper, the other with onions and
tomatoes. Both use milk or milk & cream. If you wish either or
both let me know.
Jack Poulter = On an Island Somewhere in the Pacific.
e-mail: jpoulter@island.amtsgi.bc.ca
---
QMPro 1.52 Beer: It's not just for breakfast anymore.