Pumpkin soup from Sift Magazine, Holiday 2018 (page 28)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on December 09, 2021

    Needed to use a small American pumpkin given to us earlier that has been sitting around along with few other ingredients I wanted to use up. Pressure cooked for 7 min pumpkin halves (flesh scoops right out) instead of canned, added 1 chopped apple, and about 2 C really fresh radish tops. This soup is quite light and subtle and not thick like some pumpkin based soups which I do not care for. Needed more salt and tad more curry. The addition of lime juice brightens up the taste. Very pretty color with specks of green color from radish tops showing through sunny yellow of pumpkin. Not muddy color like some pumpkin soups. Very simple, tasty ,and worth repeating. Added some water next day to thin out to our liking.

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