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   Sunday Family

             Pumpkin Soups

In the fall and winter we seem to crave a hot soup as a prelude to our Sunday Dinner.  Pumpkin soups are sort of different  and should be considered if your family is not too fussy and adventurous.  Curry soups are famous throughout the world and here in Eastern Ontario, pumpkins are plentiful and easy to obtain. 

So give either the curried or vegetable pumpkin soup a try - your family will enjoy the change.

Curried Pumpkin Soup

2 tablespoons butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey 
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (12-ounce) can evaporated milk
Garnishes: sour cream, chopped fresh chives

Melt butter in a large saucepan; add mushrooms and onion, and cook until tender, stirring often. Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened. Stir in pumpkin and next 4 ingredients; reduce heat, and simmer 10 minutes, stirring occasionally. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired. Yield: 6 1/2 cups. 

Pumpkin Garden Soup

4 tsp Margarine or Butter
1 medium onion, chopped
6 green onions, chopped
1 potato, peeled and chopped
2 celery stalks, diced 
2 carrots,  peeled and diced
2 cups chopped broccoli, leeks, beans or other garden vegetables optional
6 cups chicken soup stock
1 tsp each dried herbs - thyme, basil and parsley or
1 tsp each fresh herbs
1 bay leaf
1 small pumpkin, peeled, seeded and cut into 1" cubes
1/2 cup dry white wine
1/2 cup evaporated milk
1 tsp salt and freshly ground pepper

In a large soup pot, add all vegetables to melted margarine or butter. 
Cook and stir over medium heat until vegetables soften, about 10 minutes.
Add chicken soup stock, herbs, bay leaf and pumpkin.

Bring to a boil.
Reduce heat and simmer for 30 minutes or until the pumpkin is soft.
Add wine and continue cooking for 5 minutes.
Discard bay leaf.
Puree soup in a food processor in several batches blending solids with the liquid.
Return puree to soup pot and add milk, salt and pepper, stirring to blend.
Additional chicken stock or milk can be blended to reach the desired consistancy.

Serves 8

Back to Sunday Dinner

If you have a Sunday Dinner recipe you would like to share - e-mail

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