Recipe courtesy of John Schenk
Episode: In Food Today
Yield:
9 cups
Level:
Easy

Ingredients

Soup:
Croutons:
Pumpkin Puree:

Directions

Croutons:

Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.

Pumpkin Puree:

Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.

Cook's Note

Variations on soup: Lemon grass added to stock while heating.

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