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Pumpkin Soup Recipe

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This recipe for Pumpkin Soup, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Orlowitz
Added: Monday, June 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pumpkin (or squash) - 1.5 kilo yields about 12 C. pumpkins cube

3 medium onions, chopped.

2-4 T. olive oil

1-2 cans coconut milk

1-2 T. sugar (depends on sweetness of pumpkin or squash)

1 tsp. to taste of (optional): pepper, ginger, cinnamon or nutmeg, cardoman

Directions:
Directions:
Cut pumpkin into large chunks (or large pumpkin-squash), remove seeds. Cut pumpkin meat into large chunks (about size of thumb). (Option: could bake/roast pumpkin in oven as option and then cut into cubes). Rough estimate: 1.5 kilo pumpkin squash (orange and green striped gourd shaped pumpkin squash) once inner seeds (which were pumpkin-like), and skin and ends removed, yielded about 12 C. pumpkin flesh cubes.

Cook pumpkin chunks in large frying pan in oil over medium to high heat. Add diced onion at same time; about 1 medium size onion with about 1 frying pan full of pumpkin). Cover - will help cook faster. Cook until fork easily inserts.

Then, put pumpkin-onions in large pot, add 1 can (2 cups) coconut milk, simmer covered about 45-60 minutes. Add spices to taste. Add more coconut milk for thinner soup.

Lastly, either blend cooked mixture in blender, or using hand mixer in pot, beat until desired consistency.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Save and roast the pumpkin seeds with salt for a snack food. Also, I like thicker soup so I do not beat it too fine, but pureed soup looks nice for serving. Freezes nicely and easy to re-heat.

 

 

 

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