Pumpkin Soup, and Other Delights!

October 28, 2009
I have had another cooking day.
I made Spaghetti squash with red sauce, portioned it out and froze it.
Next, baked some acorn squash halves with molasses, cinnamon and cardamom, baked them in foil and froze them.

Made and froze 12 sweet potato pancakes, in sets of two.

Currently making pumpkin soup:

Pumpkin Soup

In a soup pot put:
4 cups chicken stock
2 cups cooked, mashed pumpkin (or canned pumpkin, if you find that easier.)
1 can small white beans (or 1 & 1/2 cups cooked dried white beans)
1 can diced tomatoes with juice
1/4 cup peanut butter
1 Tbsp. curry powder (or blend your own)
I buy mine from Tom & Patty Erd: http://www.thespicehouse.com They blend a Yellow Curry with No Ginger for me, and their spices are incredibly fresh! Check them Out!

Simmer together for about 30 minutes, let sit several hours, reheat and serve. Put a dollop of plain yogurt on top, dust lightly with cayenne pepper.
Serve with a fiery chutney.
I like the Crosse & Blackwell, but you may prefer your own recipe.