By: Leah

Leah — Wed, 07 Nov 2007 21:29:24 +0000

Emma: Oooh – sounds great! Thanks for delurking!
Cath: I miss you, too! Don’t know about in AK…ask around about a Mexican store??
MM: Thanks, Beth – I hope you like it!

By: Emma

Emma — Tue, 06 Nov 2007 21:42:36 +0000

I have been reading your blogs (both of them) for quite a while now, I look forward to your posts and laugh out loud whilst reading them! I haven’t commented on anything yet, but your call for soup recipes was just the excuse I needed to finally post. I have recently discovered THE BEST pumpkin soup recipe in the world! It is so simple and quick and will leave everyone thinking that you were slaving away for hours. Here it is:
1 Litre Chicken Stock
1kg Peeled & Diced Pumpkin
1 Tablespoon Oil
1 – 2 Tablespoons Red Curry Paste
1 Can (400ml) Coconut Milk (or Cream)
Directions:
Saute the red curry paste in the oil for 1 minute to fry off the raw spice taste.
Add the diced pumpkin and stir through.
Pour in the chicken stock, cover and simmer until the pumpkin is cooked through and almost falling apart.
Turn off the heat and puree the soup using a handheld blender.
Turn the heat on and add the can of coconut milk, stir through.
I have long been a fan of pumpkin soup but this was is amazing, I have made it three times in two weeks! It works just as well with reduced fat coconut milk/cream and salt reduced stock.
(not sure what varieties you have in the US, but here in Australia I use Butternut Pumpkin)

By: MM

MM — Mon, 05 Nov 2007 15:37:12 +0000

This, is a keeper! Yum-o.

By: Cathy

Cathy — Sun, 04 Nov 2007 22:11:52 +0000

Any good substitues for instant masa? I am not sure where to find it in Alaska!?!?! I am so happy to “hear” you again – even if it is in bloggy land. Talk to you soon, Love, Cath

Comments on: Chicken Enchilada Soup

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