Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pumpkin Patch Soup




Source of Recipe


Internet


List of Ingredients




12 cups ¾-inch cubes peeled and seeded buttercup squash, Long Island cheese pumpkin, and/or butternut squash
2 cups water
2 cups chicken broth
1–2 Tbsp. curry paste
1¼ tsp. salt
1 13.5-oz. can unsweetened coconut milk
Edible flower petals (optional)
Jicama, cut into matchstick-size pieces (optional)



Recipe



Combine squash and/or pumpkin, water, chicken broth, curry paste, and salt in a 6-quart stock pot or Dutch oven. Bring to boiling. Reduce heat; simmer, covered, 25 minutes or until very tender. Stir in coconut milk and bring to boiling. Remove from heat. Garnish with petals and jicama, if desired. (Soup is thick and chunky.) Makes 10 to 12 appetizer servings.