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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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    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

    I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it!

    Recipe #100336

    The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!

    Recipe #66047

    This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste.

    Recipe #139807

    Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

    Recipe #32467

    9 Reviews |  By Lennie

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

    Recipe #13557

    I think I sort of invented this one. It has become a family favourite.

    Recipe #94213

    A delightful mix of tastes and textures!

    Recipe #52807

    This New Zealand recipe came from my sister Tracey, it sounded at first like too much work with two pots but when I tried it out it was so yummy that it was well worth it and it's become a family favourite for whenever pumpkins are cheap enough to indulge in here in The Netherlands since pumpkin isn't really such a "regular" veggie here. If we travel and I find pumpkin, this is the recipe I indulge in !

    Recipe #74416

    A nice variation on a very common (here in Australia at least) soup.

    Recipe #20094

    A warming soup for a chilly day,lovely for a Winter dinner party!

    Recipe #11032

    One of my most favourite Japanese side dishes made with one of my favourite vegetables. This is eaten at room temperature, and is especially tasty (I think). I usually make extra, as youngest son and I love the left-overs.

    Recipe #41394

    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

    4 Reviews |  By Mirj

    I am a huge fan of Lennie's Bob Newhart's Carrot Mold. We have it at least every other week at our house. For Rosh Hashana I wanted to make something with pumpkin, which is one of the traditional foods eaten on that holiday. We adore the carrot mold so much, I basically just substituted fresh pumpkin for the carrots. It was a hit with family and guests. Perfect for Thanksgiving, or if you just love pumpkin!

    Recipe #40729

    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

    A very nice side to a Sunday roast.

    Recipe #71076

    4 Reviews |  By Mirj

    I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

    Recipe #13504

    Got this from a Carnation Evaporated Milk can. I have adapted slightly for my family's taste. One of my favorite Fall meals.

    Recipe #41421

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