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    You are in: Home / Cookbooks / Veggies: Peter, Peter, You'll Like These
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    57 recipes in

    Veggies: Peter, Peter, You'll Like These

    [Cover photo by Sue L.] Pumpkin recipes (except for pumpkin cake, see my cookbook Cakes Made With Vegetables , and for pumpkin pies, see my cookbook Thanksgiving: The Dessert ).
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    I've just picked this recipe card up from my local supermarket. It looks delicious and I think I'll be trying it when we go to our friends' house on halloween. Roasting the pumpkin sounds particularly good.

    Recipe #101697

    5 Reviews |  By Mercy

    This is quick and really different. The sauce can be thinned out with some chicken or vegetable broth if it seems too thick. Sometimes I also add onions in with the garlic.

    Recipe #101321

    1 Reviews |  By PollyB

    Refrigerate the leftovers overnight and enjoy cold with sandwiches or chops.

    Recipe #79468

    3 Reviews |  By venus2

    This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.

    Recipe #77649

    I thought I'd died and went to heaven when my Korean friend served me this soup for the first time. Cornstarch can be substituted for the rice flour, if necessary, but the taste will be compromised.

    Recipe #75538

    Main dish pumpkin pie -make in a pie tin with a removable bottom for ease of serving whilst still warm.

    Recipe #65654

    This sounds like a wonderful fall or winter dish. (Have not tried it yet, but storing it here for safe keeping)

    Recipe #54223

    A delightful mix of tastes and textures!

    Recipe #52807

    Paul Gayler makes wonderful vegetarian and vegan food. Great recipe for when you have a bit of time to cook.

    Recipe #49138

    Rachael Ray made this soup on her TV Food Network Thanksgiving Special show in 2004, "Thanksgiving in 60" (minutes) -- episode TMSP02. I don't think it appears in any of her cookbooks, because it wouldn't fit into the typical 30 minute meal, but it is available on the TVFN website, at least for a while. I downloaded the recipe, tried it and it tastes as wonderful as I thought it would ... clearly what makes this soup different from all the other "spicy pumpkin soup" recipes is the base of celery and onions, the use of a roux with chicken stock and the spicy relish/garnish ... It looks scary, with all the ingredients, but it's actually very fast, simple and delicious -- exactly as Rachael promised ... and if you love pumpkin soups, this will be a change from the usual ... Also, to make this kosher (meat), substitute coconut milk for the cream and use a kosher chicken stock. Flavor is more like a Thai pumpkin soup, with hot sauce rather than chili paste, but it works quite well. To make it kosher (milk), substitute a vegetable stock for the chicken stock. The mouth feel will be quite different but the flavor should be good. Be careful of the sodium content of the vegetable stock -- you will have to adjust the seasonings and may want to start by skipping the salt entirely in the Vegetable Base part. To make it kosher (parve), do both substitutions -- I have not tried the last two variations, so I can't vouch for the resulting flavor. Rachel says this makes 4 servings as an entree or 8 as a first course. Personally, I found 6 as a first course seemed more reasonable. The dietary information is based on a yield of 8 servings from this recipe.

    Recipe #104528

    Warm, filling and savory! This is a rich easy chunky homemade soup that really satisfies. I leave out the ham and use vegetable stock sometimes and it becomes a yummy vegetarian dish.

    Recipe #42385

    The peanut butter gives this recipe a lovely flavour. It is easy to prepare and it's quicker to cook than ordering take away. You can use frozen beans or peas. Just make sure that the beans or peas are thawed and drained of any liquid. Actually, the basis of this curry can be used for most vegetables. Just let your head go when making it.

    Recipe #37912

    48 Reviews |  By dale!

    My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!

    Recipe #23113

    This soup is honestly to DIE for!! Infact, I can't wait to make it again!!! And soon!! I became quite excited about it while I was typing the recipe out!!! LOL!! The nutmeg added really makes it! If making this soup in advance, leave the egg yolks and cream out until close to serving time. If freezing the soup, leave the egg yolks and cream out until thawed and heated.

    Recipe #21749

    Lik a whiff of cool air on a blistering hot day !!

    Recipe #21186

    1 Reviews |  By Evie*

    Tasty no meat lasagna.

    Recipe #10074

    9 Reviews |  By Lennie

    Martha says this is a "novel way to serve soup".

    Recipe #13557

    1 Reviews |  By Mirj

    Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.

    Recipe #13553

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