Subject: One-Pot Cabbage Soup
From: "Dancer^" <[email-masked]>
Date: Thu, 21 Oct 1999 22:29:20 -0400
Newsgroups: rec.food.recipes

One-pot Cabbage Soup
>From "The Cooks Companion"

500g rindless smoked streaky bacon
12 small potatoes, halved
12 baby carrots, halved
6 golf ball sized turnips, halved
6 pickling onions, quartered
500g green beans, cut into 3cm pieces
250g shelled green peas
1/2 Savoy or other green loose-leafed cabbage, sliced
freshly ground black pepper
freshly grated nutmeg

Put bacon, potato, carrot, turnip and onion in a heavy saucepan. Cover with cold
water, bring to a boil and simmer very gently for 45 minutes. Raise heat to a 
bubbling boil and add beans. After 5 minutes add peas. After another 5 minutes 
add cabbage. Reduce heat and simmer a further 10 minutes. Lift out bacon, cut 
into small pieces and return to pot. Taste for salt and season with pepper and 
nutmeg. Serve with good sourdough bread. Makes 6 servings. 
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From: [email-masked]
Newsgroups: rec.food.recipes
Subject: Collection (3) Pumpkin Soup
Followup-To: rec.food.cooking
Date: 25 Oct 1999 05:48:16 -0600
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Xref: swen.emba.uvm.edu rec.food.recipes:36817

Curried Pumpkin Soup  
PUMPKIN SOUP
CREAMY PUMPKIN SOUP

Curried Pumpkin Soup  

This is a very tasty soup that keeps up to 3 days in the fridge, and 
freezes well.  

4 Macintosh apples, peeled and chopped
1 tablespoon butter or margarine
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (14 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar
sour cream or yogurt
  
Melt butter or margarine in a large saucepan over medium heat. Add onion,  
garlic, curry, and cumin; saute, stirring often, until onion is soft and  
fragrant.   Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil,  
stirring often. Cover, and reduce heat to low. Simmer for 25 minutes,  stirring 
occasionally.   Puree soup in a food processor or a blender.   Return soup to 
saucepan; reheat, covered, over low heat. Ladle soup into  bowls, and swirl a 
little sour cream or yogurt in the center of each bowl.   Makes 6 servings   

PUMPKIN SOUP

2 medium onions
2 Tbsp. butter
1 Tbsp. flour
2 cup chicken broth
1 cup half and half
3 cup pumpkin puree
salt to taste
ground pepper
1/2 cup cream, whipped
dusting nutmeg
3 Tbsp. toasted pumpkin seed

First, steam a pumpkin, cut into pieces, for 30 to 45 minutes. Puree in electric
mixer or food processor. Set aside. Can be prepared a day or two in advance. 
When ready to make the soup. Saute onions in butter in a large saucepan over low
heat until soft. Sprinkle in flour and stir 2 to 3 minutes. Gradually add 
chicken broth, then pumpkin puree. Cook gently for 15 minutes. Salt and pepper 
to taste. Pour into bowls and top with dollop of whipped cream, a dusting of 
nutmeg and pumpkin seeds.

CREAMY PUMPKIN SOUP

1 cup hot water
3/4 cup canned pumpkin
3 Tbsp. thinly sliced green
onions
2 tsp. frozen orange juice
concentrate
1 1/2 tsp. low-sodium instant
chicken bouillon granules
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/2 cup skim milk

In 1 quart casserole, combine all ingredients, except milk. Mix well; cover. 
Microwave at High for 3 1/2 to 5 1/2 minutes or until bubbly and onions are just
tender-crisp, stirring once. Stir in milk. Microwave at High for 30 seconds to 1
minute longer or until hot. Stir before serving. Makes 4 servings, 1/2 cup each.

--
~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.