Open Directory - Home: Cooking: Soups and Stews: Fruit and Vegetable: Pumpkin and Squash
See also: - Calls for aduki beans, butternut squash, and onions. - Combines onion, cumin, butternut squash, and sweet potatoes. - Uses butternut squash, white bread, green apples, eggs, and chicken stock. - Combines squash, sweet potatoes, carrots, bell peppers, and celery. - Combines lime, ginger, chicken broth, and onions. - Calls for prawns, leeks, yellow onions, butternut squash, and lemon juice. - Calls for onion, garlic, yellow squash, and chicken broth. - Combines squash, apples, leeks, corn, and vegetable broth. - Combines squash, sherry, curry powder, and chicken broth. - Calls for ginger, garlic, orange juice, and chicken stock. - Uses onion, chicken broth, and sherry in this recipe by Oregon Hazlenut. - Calls for Arborio rice, roasted squash, barley, and Romano cheese. - Four serving recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro. - Contains lima beans, tomato, herbs, bouillon, and parmesan cheese. Six servings. - Recipe from “The Masterchef Collection." One serving. - Eight serving recipe "Smells Like Butternut Squash, Apple And Pear Soup" from Dick and DeeDee's Rock and Roll Cookbook. - Spruce Restaurant recipe that makes fourteen servings. - Uses cider, spices, cream, sugar, and stock. One serving. - Recipe that contains no cream or eggs and uses few ingredients. - Made with walnuts, hot pepper sauce, cream, and chicken stock. Serves six. - Calls for tabasco sauce, cayenne, wild rice, and liquid aminos. - Made with flour, butter, chicken stock, fruit, and vegetables. Twelve servings. - Contains vegetables, broth, onion, carrots, and milk. Eight servings. - Spicy recipe by Gourmet Magazine courtesy of Pepperfool. - Made with orange zest, sugar, apples, stock, and ginger. Six servings. - From "A Country Garden Cookbook." Uses trout fillets, zucchini, water, milk, thyme, and hot pepper sauce. - Ten serving recipe from 1993 “Shepherd's Garden Seeds Catalog." - Six serving recipe by Jeanne Marie Martin, “Vegan Delights.” - Sweetly fragrant soup adapted from Madison's vegetarian book. - Made with walnuts, chervil, cream, chicken stock, and apple sauce. Six servings. - Recipe from an American Heart Association Cookbook that serves one.
