Recipe - Thai Pumpkin Soup

1 Onion (56 oz); finely
chopped
One fourth cup Diced red bell pepper
2 tablespoon Curry powder
1 teaspoon Minced garlic
1 cn (1lb) pumpkin
2 Chicken bouillon cubes
1 teaspoon Sugar
2 cup Unflavored nonfat yogurt
1 tablespoon Allpurpose flour
One fourth cup Chopped fresh cilantro

From: Althea LeBlanc TheaLater@AOL.COM

Date: Fri, 12 Jul 1996 08:18:19 0400
Notes: If making soup ahead, cool, cover, and chill up to 2 days, then
reheat before serving.

1. Place onion, bell pepper, and One half cup water in a 3 to 4quart pan over
high heat. Stir often until pan is dry and onion browns lightly, 10 to 12
minutes.

2. Add curry powder and garlic; stir 1 minute. Add 2 cups water, stirring
well to free browned bits in pan, then add pumpkin, bouillon cubes, and
sugar. Cover and simmer gently to blend flavors, 25 to 30 minutes.

3. Meanwhile, mix a little of the yogurt with the flour until smooth, then
combine with remaining yogurt. When the soup has simmered, with a whisk,
stir yogurtflour mixture into it. Turn heat to high and stir until
boiling, then simmer and stir about 2 minutes. Ladle into bowls or mugs,
and top with chopped cilantro.

Per serving: 97 cal., 6.5% (6.3 cal.) from fat; 6.2 g protein; 0.7 g fat
(0.2 g sat.); 18 g carbo.; 384 mg sodium; 1.5 mg chol.

Shirley Rush, Santa Rosa, California, By Joan Griffiths, Richard Dunmire,
From Sunset Magazine's Chefs of the West, March 1996 Copyright 1996 Sunset
Publishing Corporation

EATL Digest 11 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.