Food Directory
Food Home:- Home: Cooking: Soups and Stews: Fruit and Vegetable: Pumpkin and Squash: Pumpkin:
- Buddhist Monk's Soup
Uses squash, cellophane noodles, coconut milk, mung beans, peanuts, and sweet potato. Serves eight. - Conner Prairie Pumpkin Soup
Using pumpkin, chicken broth, and light cream. Four to six servings. - Cream of Pumpkin Soup with Cinnamon Croutons
Two part recipe that serves six. - Creamy Pumpkin Soup
Cuban recipe made with butternut squash, garlic, tabasco, and stock. - Curried Pumpkin Apple Soup
Made with puree, chicken broth, garlic, and milk. - Curried Pumpkin Soup
Made using pumpkin puree, chicken broth, scallions, brown sugar, chives, and cream. By Ingrid Croce. - Curried Pumpkin Soup
Chicken broth based recipe using canned ingredients, onion, herbs, and spices. - Golden Pumpkin Soup
Made using pumpkin, creamed corn, and water, stock, or apple juice. - Miff's Spicy Pumpkin Soup
Vegetable stock with spices, carrots, potatoes, celery, and shallots. Two servings. - Miniature Pumpkin Soup in the Shell
Uses chicken stock, sage, butter, and parmesan. - Peter's Cream of Pumpkin Soup
Low-calorie recipe serves four. Uses cottage cheese, milk, herbs, and chicken broth. - Pumpkin & Broccoli Chowder
Chicken stock with onion, soy sauce, cream, and maple syrup. - Pumpkin and Chickpea Soup
Recipe calling for onion, flour, honey, and onion. Serves six. - Pumpkin and Coconut Cream Soup
Combines stock or water, ginger, and lemongrass. - Pumpkin Coconut Soup
Spicy recipe making two to four servings from PepperFool. - Pumpkin Ravioli Soup
Calls for canned ingredients, chicken broth, herbs, and onion. - Pumpkin Soup
Made with fresh pumpkin, peas, bacon, chicken stock, and herbs. - Pumpkin Soup
Freshly chopped squash with chicken stock, tomato paste, garlic, and parmesan. - Pumpkin Soup
Made with pumpkin, potatoes, chicken stock and Scotch bonnet chile. - Pumpkin Soup
Contains canned pumpkin, tomatoes, milk, flour, and chicken broth. - Pumpkin Soup
Calls for red lentils, tomato puree, and spices. - Pumpkin Soup
Recipe using coconut milk, Galangal powder, onion, and garlic. Eight servings. - Pumpkin Soup
Made with canned pumpkin, milk, honey, orange juice, and maple syrup. - Pumpkin Soup
Calling for croutons, cream or milk, and gruyere cheese. - Pumpkin Soup - Collection
Features several recipes from Carnegie Mellon's School of Computer Science. - Pumpkin Soup Recipe
From The Surgeon's House Bed and Breakfast, Jerome, Arizona on 1st Traveler's Choice Internet Cookbook. - Pumpkin Soup with Chives
Made using chicken broth, cayenne, and light cream. Served in pumpkin shell. - Pumpkin Soup with Coconut and Ginger
Uses chopped chillies, tomato paste, and lemon juice. Served hot or cold. - Pumpkin Soup with Cumin, Crema, and Cilantro
Recipe uses broth, cream, puree, and onions. From Gourmet Sleuth. - Pumpkin Soup with Honey and Cloves
Using vegetables, broth, and cream. Serves eight. - Pumpkin Soup with Shrimp
Calling for beef stock, jalapeño pepper, white wine vinegar, coconut milk, and heavy cream. - Pumpkin Stew
Made with vegetable stock, tomatoes, and red lentils. - Pumpkin-Millet Soup
Six serving dish using cayenne pepper, kabocha squash, and broth. - Pumpkin-Squash Bisque
Recipe using flour, cauliflower, onion, and milk, and served in small pumpkin shells. - "Smoky" Pumpkin Soup
Recipe calling for fresh pumpkin, bacon, beef stock and Marsala. From Peaceful Gatherings Cookbook. - Soupe de Potiron
Soup made with fresh squash, vegetables, and rice. From “The Classic Mediterranean Cookbook” by Sarah Woodward. - Spicy Pumpkin Bisque
Recipe using canned puree, red chilies, sherry, and light cream.
Random Indian Recipes:-
- Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.