Help, last minute request for pumpkin soup recipe
#125203 - 11/24/04 11:15 AM
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lithelady
Reged: 08/15/03
Posts: 339
Loc: Novato, CA
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Hi,
Yiks, this is what I get for waiting to the last minute! I was sure there'd be a recipe for pumpkin soup on this board but no luck! I'm supposed to be making this tomorrow, anyone have a recipe? Thanks for bailing me out!! LOL
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Many years of C-IBS and pain too for past 2 years-
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PUMPKIN SOUP
3 green onions, sliced
2 tbsp. butter (use sub if needed)
2 c. canned pumpkin (can use Libby's pumpkin pie mix,
spicier)
2 tbsp. flour
1/4 tsp. ground ginger
1/8 tsp. tumeric
2 c. soy or rice milk
5 c. RF chicken broth
Chopped chives or parsley
Saute the onions in butter and stir in pumpkin. Blend the flour and spices with 1/3 cup soy or rice milk. Stir into the pumpkin mixture. Add remaining milk and cook, stirring constantly, 5 to 10 minutes until thickened. Do not allow to boil. Mix in broth and heat almost to boiling. (If soup separates from over heating, whirl with blender). Serve hot, garnished with chives or parsley. Makes 2 quarts.
web page
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www.facebook.com/shell.marr
www.myspace.com/shellmarr
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web page
If this isn't what you were looking for, click on the search link at the top, next to the "my home" link. Type in Pumpkin soup for your search criteria and where it asks you for a date range, click on all posts.
Good luck and have a great holiday!
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Thanks Shell and Rachel very much! You saved me!! LOL
Happy T'giving to all, my first one where I'm determined to eat ONLY IBS safe foods. I'm sure it will be quite a challenge but I'm committed to doing it b/c I've been having so much pain for the past 6 months if I deviate at all from H's diet.
It doesn't make sense to me, but it seems like the longer I eat "safely" per this diet, the worse my C-IBS becomes if I deviate from the diet AT ALL. 
Have either of you experienced this outcome?
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Many years of C-IBS and pain too for past 2 years-
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Quote:
PUMPKIN SOUP
3 green onions, sliced
2 tbsp. butter (use sub if needed) *just for sauting so, I'll use Pam
2 c. canned pumpkin (can use Libby's pumpkin pie mix,
spicier)
2 tbsp. flour
1/4 tsp. ground ginger
1/8 tsp. tumeric
2 c. soy or rice milk
5 c. RF chicken broth
Chopped chives or parsley
Saute the onions in butter and stir in pumpkin. Blend the flour and spices with 1/3 cup soy or rice milk. Stir into the pumpkin mixture. Add remaining milk and cook, stirring constantly, 5 to 10 minutes until thickened. Do not allow to boil. Mix in broth and heat almost to boiling. (If soup separates from over heating, whirl with blender). Serve hot, garnished with chives or parsley. Makes 2 quarts.
web page
Weather here is starting to change... and so are the leafs  Anyway... think I will make this soon.... but will also add some shredded carrots & zucchini and maybe a dash of some kind of powdered pepper too.
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www.myspace.com/shellmarr
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I LOVE this soup. 
"Cream" of Pumpkin Soup
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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