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From Linda West Eckhardt & Katherine West DeFoyd, authors: Stylish One-Dish Dinners, Doubleday, 1999
Ad Lib Pumpkin Soup

You can make ad lib soups as easy as pie. For example, pumpkin soup can be made by turning the can opener on a couple of cans, one of chicken broth and the other of pumpkin puree. Cut up a few pieces of bacon and saute the bacon in olive oil with onion and garlic. Pour in the chicken broth to deglaze the pan. Add the pumpkin puree and more broth or water as needed to achieve the texture you prefer. Heat to a simmer, whisk in sour cream to taste, season with chives, salt and peppers - red, black, and white - and plate it. Add a swirl of sour cream the way restaurants do. People will swear you killed yourself. Let'em think it.

Here's a menu with Ad Lib Pumpkin Soup as the first course.

  • Ad Lib Pumpkin Soup
  • Turkey and Cranberry Couscous
  • Black Olives, Celery Sticks, Cranberry Dressing
  • Hot Rolls and Sweet Butter
  • Mincemeat Pie and Whipped Cream

If you are making this dish between the months of October and December, try a Beaujolais Nouveau. After January, Beaujolais Nouveau is not supposed to be sold, as it is a green wine, meant to be drunk soon after bottling. The fruity flavor of this wine will complement the fruity flavor of the cranberry. If you are making the dish between January and September, try an Oregon Pinot Noir or a good French Burgundy. These light red wines will also complement the red fruit of the cranberry and the subtle flavors of the turkey.




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