A lovely and easy homemade creamy pumkin soup, even my son who does not like soup ate it and loved it!
Found it in a magazine and it was lovely, although I did not use the garnish, but I think I will try it next time! Recipe suggest Queensland Blue or Japanese pumpkin, but I am sure most kinds would do!
This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.
This soup's secret ingredient -- an apple -- lends a touch of tangy sweetness that complements the curry's spice. It's low calorie, high fiber and delicious. Published in the January 2009 issue of Vegetarian Times.
Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. The carrot soup can be refrigerated overnight. Reheat gently. .Wine: Full-bodied, luscious California white: 2006 Terre Rouge Roussanne. From Perfecting Thanksgiving Dinner: Soup & Pairing of the Day - F&W Magazine, November 2009.
This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender.
Based on a recipe from Juliano’s book, RAW the UNccook Book. This soup is incredibly refreshing and vibrant. I was a little skeptical going into it that raw butternut could be so delectable -- yet it is with the right accompanying flavors and these ingredients are absolutely perfectly matched. Even skeptical DH, after watching me make it, said he couldn't be more surprised at how delicious this is; he wants me to make it for brunch sometime and add champagne to it! :)