Fall Soups
Oct. 25th, 2005 12:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stevekensonHere are two favorite fall soup recipies I'm making this weekend for our Samhain celebration. The pumpkin soup comes from Between the Worlds (courtesy of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
svyyn and eyeofnewt2000). The potato wild rice soup is my Mom's recipie.
Curried Pumpkin Soup
1/4 cup butter or margarine
1/4 cup flour
2 tablespoons curry powder
1/2 teaspoon red Thai curry paste
1 can (15 oz.) solid pack pumpkin
6 cups vegetable stock
2 cups half and half or coconut milk (or a combination of both)
1 tablespoon garlic
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Melt the butter or margarine over medium heat and add flour, curry powder, and curry paste. Blend to make a roux. Add 1/2 c vegetable stock and mix until smooth. Add pumpkin slowly, stirring to blend evenly. Add remaining vegetable stock and stir until smooth, allow soup to simmer for 15 minutes. Add seasonings and spices to taste. Add coconut milk or half and half (or a mixture of both), and allow soup to heat through before serving.
Potato Wild Rice Soup
4 slices bacon, crumbled
3 tablespoons chopped onion
1 tablespoon butter or margarine
1 tablespoon chicken bouillon
1 tablespoon flour
2 cups water
1 3/4 cups milk
1 cup dry mashed potato flakes
1 cup (4 oz.) shredded cheddar cheese
1 1/2 cup wild rice (I use Near East wild rice pilaf)
2 oz. sliced almonds
Cook bacon and onions until bacon is crisp and onions translucent. Drain, reserving 2 tablespoons of bacon drippings. Crumble bacon. Place drippings in saucepan, add butter or margarine. Stir in bouillon and flour to make a roux. Gradually stir in water, whisking until smooth. Bring to a boil, then remove from heat. Stir in milk, potato flakes, cheese, and rice. Add bacon, onions, and almonds. Mix well and bring to a boil over medium heat. Lower heat and simmer uncovered for 10-15 minutes, stirring regularly. Add water or milk as needed for desired thickness.
svyyn and eyeofnewt2000). The potato wild rice soup is my Mom's recipie.Curried Pumpkin Soup
1/4 cup butter or margarine
1/4 cup flour
2 tablespoons curry powder
1/2 teaspoon red Thai curry paste
1 can (15 oz.) solid pack pumpkin
6 cups vegetable stock
2 cups half and half or coconut milk (or a combination of both)
1 tablespoon garlic
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Melt the butter or margarine over medium heat and add flour, curry powder, and curry paste. Blend to make a roux. Add 1/2 c vegetable stock and mix until smooth. Add pumpkin slowly, stirring to blend evenly. Add remaining vegetable stock and stir until smooth, allow soup to simmer for 15 minutes. Add seasonings and spices to taste. Add coconut milk or half and half (or a mixture of both), and allow soup to heat through before serving.
Potato Wild Rice Soup
4 slices bacon, crumbled
3 tablespoons chopped onion
1 tablespoon butter or margarine
1 tablespoon chicken bouillon
1 tablespoon flour
2 cups water
1 3/4 cups milk
1 cup dry mashed potato flakes
1 cup (4 oz.) shredded cheddar cheese
1 1/2 cup wild rice (I use Near East wild rice pilaf)
2 oz. sliced almonds
Cook bacon and onions until bacon is crisp and onions translucent. Drain, reserving 2 tablespoons of bacon drippings. Crumble bacon. Place drippings in saucepan, add butter or margarine. Stir in bouillon and flour to make a roux. Gradually stir in water, whisking until smooth. Bring to a boil, then remove from heat. Stir in milk, potato flakes, cheese, and rice. Add bacon, onions, and almonds. Mix well and bring to a boil over medium heat. Lower heat and simmer uncovered for 10-15 minutes, stirring regularly. Add water or milk as needed for desired thickness.
