[at-l] Curried Pumpkin Soup

[kahley7@ptd.net (kahley)]

LOL...I'm glad I'm not the only one who cooks with
alcohol.  I think there is half a case of Black and Tan in the Soups.

When in doubt...add beer.


At 07:21 PM 1/22/02 -0500, Dave Hicks wrote:
>Stout the beverage as in:
>
>Guinness Stout
>Murphy Irish Stout
>Beamish Stout
>Payne's Irish Stout
>Samuel Smith's Oatmeal Stout
>Gray's Oatmeal Stout
>Barney Flats Oatmeal Stout
>Belfast Bay McGovern's Oatmeal Stout
>etc.
>
>See:
>
>http://gouk.about.com/cs/stou1/index.htm?iam=dpile&terms=irish+stout
>
>
>----- Original Message -----
>From: Jan Leitschuh <janl2@mindspring.com>
>To: Dave Hicks <daveh@psknet.com>
>Sent: Tuesday, January 22, 2002 6:36 PM
>Subject: Re: [at-l] Curried Pumpkin Soup
>
>
> > > > Curried Pumpkin Soup
> >
> > Alright! Thank you.
> > I can give this recipe an unreserved two thumbs up.
> > I must say, I was dubious, cautious even. But this soup was outstanding! I
> > am going to try it with squash also.
> > It will make a great party soup, as in come over, watch a movie, have a
>bowl
> > of soup and stave off the winter darkness. The limes, the coconut, the
> > peanuts give it a Thai flair.
> > Just one question - a can of stout what?
> > Jan
> > PS
> > That black bean lasagna was another hit with me, thanks for sharing your
> > signature dish Amy.
> > And Sunny, where is your tiramasu recipe - give it up, girl!
> > We ate well...
> >
> > Dave Hicks wrote:
> > >
> > > As requested
> > >
> > > Curried Pumpkin Soup
> > >
> > > Apox 3 C pureed fresh pumpkin, or canned pumpkin.
> > > 1 Can of Stout (16 oz.)
> > > 1 C orange juice
> > > 1 Tbs oil
> > > 1 C chopped onions
> > > 3 cloves garlic, crushed
> > > 1 Tbs fresh ginger, chopped
> > > 1 1/4 tsp salt
> > > 1 tsp coriander, ground
> > > 1/2 tsp cumin, ground
> > > 1/2 tsp cinnamon
> > > 1/4 tsp dry mustard
> > > 1/2 lb. mushrooms
> > > some water
> > > a few dashes of cayenne (to taste)
> > > brown sugar (to taste)
> > >
> > > Optional toppings:
> > > lime juice, yogurt, coconut, and peanuts
> > >
> > > 1 -  Prepare pureed pumpkin or open can.  Mix in the orange juice and
>1/2 of
> > > the stout.
> > >
> > > 2 -  Sauté onions, garlic, ginger, and spices over a low to medium heat
> > > until the onion is very soft.  Add stout (followed by water, if all the
> > > stout is used) as needed to prevent sticking and to deglaze pan.  Add
> > > mushrooms, cover, and cook over a low heat over a low heat, stirring
> > > occasionally.
> > >
> > > 3 -  Add sauté to pumpkin mix, deglaze pan and add, also.
> > >
> > > 4 -  Add water, if needed to create a thick soup consistency.
> > >
> > > 5 -  Add cayenne.  Heat gently.  Once hot, adjust seasoning to taste.
> > > Depending on the sweetness of your pumpkin and orange juice you may need
>to
> > > add sugar - especially if you plan to use lime (which I recommend).
> > >
> > > Serve hot with optional toppings of choice.
> > >
> > > _______________________________________________
> > > AT-L mailing list
> > > AT-L@mailman.backcountry.net
> > > http://mailman.backcountry.net/mailman/listinfo/at-l
> >
> > --
> > ========================================
> >     Jan Leitschuh Sporthorses Ltd.
> >
> > Website:
> > http://www.mindspring.com/~janl2/index.html
> >
> > ========================================
> >
>
>
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