"The belly rules the mind."--Spanish Proverb

Sweet Pumpkin Soup in Mini Pumpkin Bowls Recipe

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This recipe for Sweet Pumpkin Soup in Mini Pumpkin Bowls, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune


1/4 c. apple juice
1 large onion, chopped
1 tsp. minced garlic
2 c. pumpkin puree (canned or fresh)
Juice of 1/2 large lemon
1/2 tsp. curry powder
3 c. chicken broth
1/2 c. buttermilk
Salt and pepper
8 miniature pumpkins
2 c. herbed croutons

In a large Dutch oven over medium high heat, bring juice to boil. Add onion and garlic and cook, stirring frequently, about 1 min. Add pumpkin, lemon juice and curriy powder and cook 5 min., stirring occasionally. Add broth and cook until flavors blend, about 20 min.
Puree soup in batches in blender and return to pan. Add buttermilk and heat through, but do not boil. Season to taste with salt and pepper.
Cut pumpkins in half and remove seeds. Using melon baller, scoop out enough pulp to create bowls of 1/4 in. thickness. Spoon soup into bowls. Garnish with croutons.




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