Jalapeno Pumpkin Soup
2 TB. butter or marg. *
1 small onion, finely chopped
2-4 jalapeno chilies ( 2 1/2-3 inches long), seeded and minced*
1/2 bell green pepper, minced, ( optional)
1/2 ts. each white pepper and curry powder
1 large ( about 10 oz.) russet potato, peeled and chopped very small.
1/3 cup chopped parsley
4 cups chicken broth *
1 can ( 16 oz) pumpkin
1/4 cup dry sherry*
* see notes
In a 4-5 quart pan over med. heat, melt butter and add onion, chilies, bell pepper, white pepper, curry; stir until onion is limp.
Add potato , carrots, parsley, and 2 cups of broth. Bring to boil, then cover and simmer until veggies are very tender, about 20 minutes or so.
Stir in pumpkin,remaining broth, and sherry.
Stir, Cover and let simmer on low for a while.
Per serving: 207 calories, 6 g protein, 31 carbs, 8 g fat, 16 mg cholesterol,
138 mg sodium ( as listed)
My notes 1) I use a mix of cooking spray and marg. to reduce fat a little.
2) I like 3 jalapenos for the kick, some prefer 2, but 4 is a bit
much ( for soup anyway)
3) Use low sodium broth and it lowers sodium a lot!
4) be sure to use dry sherry , it really enhances the flavor.
The soup can be put in containers and can be frozen.
it reheats in microwave well.
Hi, Westerly. The Thai I made last week was guided by A Taste of Thai. Their products are in our local grocery store. I bought a packet of Peanut Chicken & Vegetables w/Noodles seasoning mix, a box of their rice noodles, a can of Coconut milk, a bottle of Thai fish sauce (this was optional) & fresh chicken & veggies. Followed the recipe on the seasoning mix & it was great! Good luck w/it.
Actually...I have done that. On birthdays of literary giants (distinguished or not), I have read some of their stuff while a song of my choosing plays in the background.
TBD on Ning
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...another day in Happy Valley...
Hi Cutie, Hope you have a Happy New Year!!!
http://www.youtube.com/watch?v=AKaGC26b4n0
What's on that plate?
Is those ribs?
Gimmee some.
(hint... I lead a sheltered life)
2 medium carrots, peeled and finely chopped up should be in there.
2 TB. butter or marg. *
1 small onion, finely chopped
2-4 jalapeno chilies ( 2 1/2-3 inches long), seeded and minced*
1/2 bell green pepper, minced, ( optional)
1/2 ts. each white pepper and curry powder
1 large ( about 10 oz.) russet potato, peeled and chopped very small.
1/3 cup chopped parsley
4 cups chicken broth *
1 can ( 16 oz) pumpkin
1/4 cup dry sherry*
* see notes
In a 4-5 quart pan over med. heat, melt butter and add onion, chilies, bell pepper, white pepper, curry; stir until onion is limp.
Add potato , carrots, parsley, and 2 cups of broth. Bring to boil, then cover and simmer until veggies are very tender, about 20 minutes or so.
Stir in pumpkin,remaining broth, and sherry.
Stir, Cover and let simmer on low for a while.
Per serving: 207 calories, 6 g protein, 31 carbs, 8 g fat, 16 mg cholesterol,
138 mg sodium ( as listed)
My notes 1) I use a mix of cooking spray and marg. to reduce fat a little.
2) I like 3 jalapenos for the kick, some prefer 2, but 4 is a bit
much ( for soup anyway)
3) Use low sodium broth and it lowers sodium a lot!
4) be sure to use dry sherry , it really enhances the flavor.
The soup can be put in containers and can be frozen.
it reheats in microwave well.
we are far away. You in California me in NJ!
Actually...I have done that. On birthdays of literary giants (distinguished or not), I have read some of their stuff while a song of my choosing plays in the background.
It's made for some interesting juxtapositions.
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