Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
Saute celery
and
onion
in butter or oleo.
Add flour and stir until slightly browned.
Add chicken broth, pumpkin, peanut butter,
milk,
salt
and
pepper.\tLet come to rolling boil and serve.
Makes 1 quart.
Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.
n a large pot. Place pumpkin in a blender. Cover and
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Soften the peanut butter in a pan over low heat.
Gradually stir in milk, salt and pepper.
Chill.
Cold peanut soup for 8 people.
If using fresh pumpkin the original recipe states: Bring a large pot
Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.
In a soup pot, heat olive oil and
In a large sauce pan melt margarine.
Add onion and saute until golden.
Add pumpkin puree and chicken broth.
Heat to boiling.
Add peanut butter and milk.
Stir till peanut butter is melted and smooth.
Cover and simmer over low heat for 2 minutes.
Season to taste.
4-6 servings.
Clean the pumpkin; remove seeds.
Cut the pumpkin into small pieces.
Saute the onions and garlic in the peanut oil, add to the 8 quarts of chicken stock; add the pumpkin, hot diced peppers and ham.
When the pumpkin is tender, mash or puree.
Simmer slowly for 30 minutes more.
In a large pot, heat the oil over medium heat.
Add the onions, carrots, celery, salt, and chili paste.
Stirring frequently, saute the vegetables over high heat for 5 minutes.
Add in the water, cover the pot, and bring to a boil.
Lower the heat and simmer for 25 minutes or until the carrots are soft.
Add in the peanut butter, soy sauce, and lime juice; stir to combine.
Puree the soup in batches using an electric blender.
Reheat soup if necessary and serve hot.
Finely mince the onion and celery.
Either use a garlic press for the garlic or mince extremely fine.
Melt the butter in your stock pot and saute the onion, celery and garlic in the butter for about five minutes or until soft.
Add flour and stir for a minute or two until it's disolved.
Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
Simmer for about fifteen minutes and serve.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
he peanut butter and stir to combine. Add the soy sauce, pumpkin
aucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme,
or 10 minutes.
Add pumpkin and bring back to a
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Melt Butter in pot and cook garlic.
Pour in Pumpkin.
Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
Cook for approximately 20 minutes.
Add White Wine.
Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.