Day 1 of 29 day countdown till Thanksgiving...1 pumpkin recipe a day!

In an effort to find YUMMY pumpkin recipes to use every bit of those pumpkins that I just carved, I decided that maybe other pumpkin lovers may be searching also...so here I am to share my recipes!




My GOAL:  1 DELICIOUS PUMPKIN RECIPE
                 every day from today until
                 THANKSGIVING 
                 (29 Days)....and yes, we 
                 truly will be tired of eating 
                 pumpkin by then ;-)  
                 Cheers to all my fellow
                 pumpkin lovers!!




      DAY 1 : PUMPKIN THAI SOUP
                 1/2 onion, finely chopped (or 3
                    Tbsp minced onions)
                 2 Tbsp vegetable oil
                 1 Tbsp brown sugar
                 2 cloves garlic, crushed (or 1/2 
                    tsp garlic powder)
                 1 small pumpkin, about 5 cups
                 2 cups water
                 1 can coconut cream
                 1 Tbsp hot chili sauce
                 1 Tbsp fish sauce (don't gag 
                    while adding!)
                 2 Tbsp lemon grass, finely 
                    chopped
                    (or "GOURMET GARDEN" 
                    Lemon Grass in tube-located 
                    in fresh produce section in 
                    grocery store-
                    next to herbs)
                 1/4 Cup very finely chopped
                    fresh cilantro
                 1 Tbsp "Gourmet Garden" THAI
                    Herb and Spice Blend (can 
                    make soup without this
                    just an added bonus for 
                    GREAT authentic THAI
                    flavor)
                 1/2 tsp salt
                 1/4 tsp pepper
                 Whole Cilantro leaves for 
                             garnish


             Remove pumpkin meat from inside
   of pumpkin (beware of husbands and 
   sons who gag at the sight of you pulling
   the strings and goo from the pumpkin)! 
   In a large pot, place the pumpkin meat,
   salt, 1/2 of garlic, pepper, and water 
   and bring to boil. Reduce heat to low 
   and simmer with lid for 2 hours, or
   literally until mush!! In small frying pan,
   heat oil and cook onions until golden.
   Add brown sugar and remainder of garlic
   and cook over low heat until softened (8-
   10 minutes). Blend in coconut cream, 
   chili, lemongrass, fish sauce, chopped 
   cilantro, and Thai Herb and Spice Blend. 
   Simmer with onions for about 10 
   minutes. Remove from heat, and add 
   to pumpkin. 
   Puree until smooth in blender, or use 
   hand mixer in pot at puree setting.
   Adjust season to taste. 
   Ladle soup into bowls and garnish with
   fresh cilantro leaves. SERVE with a 
   smile (a very LARGE smile for picky
   toddlers!)
           
                


       (Makes about 4 servings)

            ENJOY!!!