Soup Recipes
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Pumpkin Harvest Soup (from Jordano’s Marketplace
small red onion, minced
1 Tablespoon curry powder
1 Tablespoon olive oil, or butter
2 cups chicken stock
1 one-pound can solid pack pumpkin
1/2 cup Pecan Pumpkin Butter*
2 cups half and half, or a mixture of milk and cream
juice of 1/2 lemon
salt and pepper to taste
In a three quart pan, over medium heat, cook onion and curry powder in oil until onion has softened.
Stir chicken stock into onion-curry mixture, simmer briefly. Whisk in pumpkin, Pumpkin Butter, and half and half. Heat gently, stirring continuously then whisk in lemon juice, and salt and pepper. May be garnished with seasoned croutons, or curry-flavored whipped cream.
For a festive occasion serve, in a hollowed out pumpkin shell.
Pecan Pumpkin Butter is available at Williams-Sonoma .
I also heard there is a Pumpkin Butter available at Trader Joe’s.
Green Split Pea Soup (recipe from package of Springfield green split peas)
2 cups Green split peas
1 bay leaf
1/2 cup chopped onion
1 cup chopped celery
1/2 cup diced carrots
1 ham bone
1/4 tsp thyme
2 qts. water
salt and pepper
Wash and sort peas; add water.
Bring to boiling; simmer 2 minutes. Remove from heat, cover and let stand 1 hour.
Add ham bone, vegetables, bay leaf and thyme; heat to boiling.
Reduce heat and simmer; covered, 2 1/2 to 3 hours or until peas are soft.
Remove bone, cut off meat and dice.
If desired, put vegetable mixture through food mill, blender or sieve.
Return meat to soup; season to taste with salt and pepper.
Makes about 2 quarts
