Combine first 3 ingredients in a large Dutch oven and bring to a boil.
Cover, reduce heat and simmer 10 minutes.
Combine 1 c pumpkin mixture and peanut butter in a blender or food processor; process until smooth.
Return mixture to pan.
Stir in vinegar and next 5 ingredients (vinegar through garlic).
Cook 3 minutes or until thoroughly heated.
Ladle into soup bowls and sprinkle with fresh cilantro.
ish sauce, soy sauce, and Thai-style chili sauce!
Thai rice noodles, add to 8 cups of boiling water.
Add Miso, Sweet Peas, fresh mushrooms, onions, soup base, black beans, ginger, to soup after noodles soften, simmer on medium until vegetables soften.
add lime juice.
Chili Sauce, Thai Style, add to taste.
Heat oil in a large saucepan over medium heat.
Add the onion and cook, stirring for 5 mins or until softened.
Add the pumpkin and stock and bring to the oil.
Reduce heat to low.
Simmer for 25 mins or until tender.
Using a wand blender or a food processor, puree the pumpkin mixture.
Return to pan over low heat.
Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
Cook, stirring for 2 mins or until combined and heated through.
Ladle into warmed bowls and top with snow pea spouts and basil.
Serve.
Add the 4 oz. of Thai curry paste and mix well
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
In a medium saucepan, stir-fry onion in oil until golden brown.
Add shrimp, chiles, and shrimp paste; fry for 1 minute.
Add water and bring to a boil.
Add pumpkin, reduce heat, and simmer for 10 minutes.
Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
Serve garnished with lemon juice, basil leaves, and cilantro.
Preheat oven to 350\u00b0F. Lightly grease and line a 5 1/2 x 9-inch loaf pan with parchment paper, extending 1/2 inch above edge on long sides.
In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half the nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.
Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.
ish sauce, sugar, soy sauce, Thai Style Chili Sauce, Tamarind juice concentrate
n both sides.
Season soup to taste. Just before serving
Heat oil and cook onion for 3 minutes.
Add curry paste, cook 2 minutes till fragrant.
Add pumpkin and water.
Bring to boil and simmer covered for 20 - 30 minutes.
Puree with stick blender.
Add coconut cream
Serve with chopped herbs on top.
Combine Teriyaki Marinade and Sauce, garlic, pepper, and curry powder in a large bowl.
Marinade chicken in a zipper-lock bag with onions and bell peppers, for about 4 hours to overnight.
Skewer the items in the order of chicken, onion, then bell pepper.
Heat grill to medium high, lightly oil the grill. Cook skewers turning occasionally for about 12-15 minutes until cooked through. Glaze generously with Less Sodium Teriyaki Marinade and Sauce right before cooked through.
Serve with Kikkoman Thai Style Chili Sauce.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
n salt, red pepper flakes, pumpkin, water, broth, and coconut milk
Roughly chop the pumpkin - most pumpkins you can leave
Saut onion in butter.
Add mashed squash or pumpkin and mix well.
Slowly add broth and half and half, stirring constantly. Season to taste and bring to boiling point, stirring constantly. Serve in hollowed and baked small pumpkins or squash.
Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
In a large bowl, combine milk and cream of pumpkin soup. Set aside.
Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.
Heat oil ( not too much) and gently heat the curry paste.
Add cooked chicken.
Add pumpkin soup, coconut milk and chicken stock.
Gently heat through until simmering.
Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
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