I found a recipe for using the carved pumpkins the day after halloween to make Pumpkin curry Soup! Make sure you are only using the still fresh pumpkins not the ones that have started to whither!
Here's what I found about making the puree and then the soup recipe too!
Below are general cooking and preparation instructions, and you don't have to use the mashed pumpkin right away. Pumpkin purée can be frozen in portions. Spoon cooled, mashed pumpkin into freezer containers, leaving 1/2-inch headspace.
To Steam: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander which will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.
To Boil: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Cover with lightly salted water; boil for about 25 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.
A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yields about 2 cups of mashed pumpkin.
And the Recipe is:
Diana RattraySponsored Links Pumpkin Soup Recipe Our Best Pumpkin Recipes - From Better Homes & Gardens® www.BHG.com/Recipes
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Rachel Ray's Diet Works Read How I Lost 90 Lbs with this Amazing Diet. As seen on CNN & FOX. www.JenniesBlog.com Cooking Ads Finger Food Recipe
Fried Apples Recipe
Roast Beef Recipe
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Easy Salmon Recipe Top this tasty fall soup with chopped parsley or chives, or a few roasted seasoned pumpkin seeds. Ingredients: 3 tablespoons butter 1 medium sweet onion, chopped 4 medium carrots, chopped 3 medium ribs celery, chopped 1 clove garlic, minced 1 1/2 cups vegetable broth 1 1/2 teaspoons curry powder, or to taste 1/2 teaspoon salt, or to taste Dash fresh ground black pepper 2 tablespoons fresh parsley, or 2 teaspoons parsley flakes 3 cups mashed pumpkin, fresh if possible 2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream Parsley or chives, for garnish, optional Preparation: In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives. Serves 6.
I found a recipe for using the carved pumpkins the day after halloween to make Pumpkin curry Soup! Make sure you are only using the still fresh pumpkins not the ones that have started to whither!
Here's what I found about making the puree and then the soup recipe too!
Below are general cooking and preparation instructions, and you don't have to use the mashed pumpkin right away. Pumpkin purée can be frozen in portions. Spoon cooled, mashed pumpkin into freezer containers, leaving 1/2-inch headspace.
To Steam: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander which will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.
To Boil: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Cover with lightly salted water; boil for about 25 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.
A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yields about 2 cups of mashed pumpkin.
And the Recipe is:
Top this tasty fall soup with chopped parsley or chives, or a few roasted seasoned pumpkin seeds. Ingredients: 3 tablespoons butter 1 medium sweet onion, chopped 4 medium carrots, chopped 3 medium ribs celery, chopped 1 clove garlic, minced 1 1/2 cups vegetable broth 1 1/2 teaspoons curry powder, or to taste 1/2 teaspoon salt, or to taste Dash fresh ground black pepper 2 tablespoons fresh parsley, or 2 teaspoons parsley flakes 3 cups mashed pumpkin, fresh if possible 2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream Parsley or chives, for garnish, optional Preparation: In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives. Serves 6.
sorry for the twice..now three time post...the first time threw a bunch of ads in before the soup recipe so I thought I'd clean it up and resend :) ok I swear I will not post anything else about this now! lol
3 comments:
Love the pumpkin picks! They are so YOU! lol
I found a recipe for using the carved pumpkins the day after halloween to make Pumpkin curry Soup! Make sure you are only using the still fresh pumpkins not the ones that have started to whither!
Here's what I found about making the puree and then the soup recipe too!
Below are general cooking and preparation instructions, and you don't have to use the mashed pumpkin right away. Pumpkin purée can be frozen in portions. Spoon cooled, mashed pumpkin into freezer containers, leaving 1/2-inch headspace.
To Steam: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander which will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.
To Boil: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Cover with lightly salted water; boil for about 25 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.
A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yields about 2 cups of mashed pumpkin.
And the Recipe is:
Diana RattraySponsored Links
Pumpkin Soup Recipe
Our Best Pumpkin Recipes - From Better Homes & Gardens®
www.BHG.com/Recipes
2 Rules for Stomach Fat
Obey these 2 Easy Rules & Drop 9 lbs every 11 Days Effortless
AnnsWeightLoss.com
Rachel Ray's Diet Works
Read How I Lost 90 Lbs with this Amazing Diet. As seen on CNN & FOX.
www.JenniesBlog.com
Cooking Ads
Finger Food Recipe
Fried Apples Recipe
Roast Beef Recipe
Carrot Cake Recipes
Easy Salmon Recipe
Top this tasty fall soup with chopped parsley or chives, or a few roasted seasoned pumpkin seeds.
Ingredients:
3 tablespoons butter
1 medium sweet onion, chopped
4 medium carrots, chopped
3 medium ribs celery, chopped
1 clove garlic, minced
1 1/2 cups vegetable broth
1 1/2 teaspoons curry powder, or to taste
1/2 teaspoon salt, or to taste
Dash fresh ground black pepper
2 tablespoons fresh parsley, or 2 teaspoons parsley flakes
3 cups mashed pumpkin, fresh if possible
2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
Parsley or chives, for garnish, optional
Preparation:
In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives.
Serves 6.
Love the pumpkin picks! They are so YOU! lol
I found a recipe for using the carved pumpkins the day after halloween to make Pumpkin curry Soup! Make sure you are only using the still fresh pumpkins not the ones that have started to whither!
Here's what I found about making the puree and then the soup recipe too!
Below are general cooking and preparation instructions, and you don't have to use the mashed pumpkin right away. Pumpkin purée can be frozen in portions. Spoon cooled, mashed pumpkin into freezer containers, leaving 1/2-inch headspace.
To Steam: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander which will fit in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.
To Boil: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Cover with lightly salted water; boil for about 25 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.
A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yields about 2 cups of mashed pumpkin.
And the Recipe is:
Top this tasty fall soup with chopped parsley or chives, or a few roasted seasoned pumpkin seeds.
Ingredients:
3 tablespoons butter
1 medium sweet onion, chopped
4 medium carrots, chopped
3 medium ribs celery, chopped
1 clove garlic, minced
1 1/2 cups vegetable broth
1 1/2 teaspoons curry powder, or to taste
1/2 teaspoon salt, or to taste
Dash fresh ground black pepper
2 tablespoons fresh parsley, or 2 teaspoons parsley flakes
3 cups mashed pumpkin, fresh if possible
2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
Parsley or chives, for garnish, optional
Preparation:
In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives.
Serves 6.
sorry for the twice..now three time post...the first time threw a bunch of ads in before the soup recipe so I thought I'd clean it up and resend :) ok I swear I will not post anything else about this now! lol
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