Subject: Pumpkin Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 01 2000 - 15:10:42 EDT
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F O O D F U N N Y
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Reader Laura Correa writes "My father sent me this groaner. He said
it was payback for all the ones I send him from your ezine."
The members of the Check Mate club were holding their annual
convention at the Broadmoor Hotel. As members from all over arrived
to register, they gathered in the lobby bragging about their best
matches and their smartest moves, each person attempting to top the
other.
The din grew so loud, the desk clerk came out and shooed all the
members away. Irritated on seeing this the manager rushed to the desk
clerk and asked why he cleared the lobby. "It's one of the things I
hate the most", said the clerk. "Chess nuts boasting in an open
foyer!"
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T O D A Y ' S R E C I P E
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Pumpkin is a very popular vegetable in Australia, where it is
available year round. American cooks might have to substitute acorn,
butternut, or any other winter squash that is available. Thanks to
reader Becky for sharing this "Australian Specialty" and her sense of
humor with us:
Hi,
I'm Becky and come from Tasmania (the little island south of mainland
Australia), a wonderful place to live - peaceful, untouched (but for
how long?) wilderness and somewhat isolated. Most mainlanders think
we have two heads (inbreeding), which I don't think is very nice...
and neither do I.
Anyway, here's a recipe for good ol' pumpkin soup, Australian style -
and you must use fresh pumpkin - none of that canned stuff!
Pumpkin Soup
2 lbs (1kg) Queensland Blue pumpkin (most pumpkin is fine)
2 cups (500 ml) water
1 clove of fresh garlic, crushed
1 tsp (5 ml) curry powder
1 chicken stock cube
Salt and freshly ground black pepper to taste
1 cup (250 ml) thickened cream (heavy cream)
1 tsp (5 ml) chopped chives
Peel pumpkin and remove the seeds. Dice pumpkin into pieces no larger
than 1 inch (3cm). Place pumpkin in a 2 quart (2 L) casserole dish
and add water, garlic and curry powder. Cover and cook on high for 12
- 14 minutes, then let it cool slightly. Puree pumpkin and liquid in
a blender or food processor. While blending stir in salt, pepper and
2/3 cup (160 ml) of the cream. Then return to the casserole dish and
cook on high for a further 5 minutes. Spoon into individual serving
dishes and garnish with the remaining cream and chives. Serves 4.
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