Wednesday, November 26, 2008

'GATHERING FAVORITES FOR THE FEAST' ~ THAI PUMPKIN SOUP /

"The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving."

~ H.U. Westermayer




THAI PUMPKIN SOUP
(unusual spicy twist from traditional)
2 32-oz. boxes of organic chicken broth
1 28-ounce can pumpkin
1 quart mango nectar
1/2 heaping cup chunky peanut butter
4 Tbsp. seasoned rice vinegar
6 Tbsp. minced green onion
2 minced cloves garlic
1 Tbsp. grated fresh ginger
1 heaping tsp. crushed red pepper flakes
juice of 1 lemon plus zest
chopped fresh cilantro
  • Combine chicken broth, pumpkin and nectar in large saucepan. Bring to boil, reduce heat and simmer 10 minutes.
  • Process 2 cups pumpkin mixture, peanut butter, green onion, garlic, pepper flakes and ginger in blender until smooth. Return to remaining pumpkin mixture in pan. Whisk in vinegar, lemon juice and zest. Correct seasonings.
  • Thoroughly heat and ladle into soup bowls. Sprinkle with cilantro.
    (10 - 12 servings)
_______________

SPINACH SOUFFLE
~ Not a true souffle but adapted retro~favorite for almost 40 years
(thanks Morans!)
*
4 10-ounce packages frozen chopped spinach
(defrost, drain and squeeze dry)
1 24-ounce carton cottage cheese (drain liquid through sieve)
4 beaten eggs
cracked pepper to taste
1 heaping cup Parmesan cheese
1 bunch chopped green onions
1 heaping cup grated Monteray Jack
Sprinkled parsley
Combine spinach, cottage cheese, eggs, cracked pepper, Parmesan cheese and green onions. Top with Monteray Jack and sprinkle with parsley. Cook in buttered souffle dish at 350 degrees for 40-45 minutes or until set. (Impossible to hard to tell how many it serves. Have known 1 'goat guest' to DEVOUR IT ALL!)

8 comments:

Patsi said...

Had pumpkin soup a few times but not sure what kind. Loved it !
Your Thai Pumpkin sounds great.

Tyra in Vaxholm said...

Good Morning dear Joey oh...very exciting combination, I love the Thai kitchen and soup as you know so this must be a hit. Have a great day / Tyra

Anna said...

It means so much to us to set aside a day of thanksgiving doesn't it? I've been to the end of the Outer Banks where some of the first settlers landed. They stripped the land of all trees just to survive. They didn't know how exposed they still were. They were so brave seeking freedom for us. But they did bury more than lived. That is so sad. I am thankful to them.

nancybond said...

Joey, the recipes you've shared here sound delicious as always, particularly that spicy pumpkin soup! Many blessings to you and yours this Thanksgiving.

Muddy Boot Dreams said...

Have a wonderful Thanksgiving! What a great collection of recipes you have. I love Thai food, and will be sure to give this one a try.

Jen

joey said...

Hi Patsi ~ I have many favorite pumpkin soups so hard to choose a favorite but this is surely one of them!

Delicious taste treat, Tyra! This pumpkin soup is a traditional MUST for all my Thai lovin' children. I making it today!

Love your take on history, Anna. My husband had 2 documented ancestors that arrived on the Mayflower, always teasing me on Thanksgiving since mine were already here! "Why aren't we rich!" is the joke since both sides have been here for ages (perhaps our French ancestors held us up).

Thank you, Nancy. These 2 are my children's favorites, a must every Thanksgiving (we are all, even 'grandboys', spinach crazed).

inadvertentfarmer said...

Ohhhh my goodness I'm glad the stores are still open. I'm going to have to go get some green onions for that spinach recipe. I swear every time I come here I end up in the kitchen later.

Have a wonderful and very blessed Thanksgiving Joey! Kim

joey said...

Glad to hear you are enjoying some of my favorite goodies, Kim. Please enjoy this beautiful day (although I have a feeling you are much like me; thankful for the beauty of each day ;)