Open Directory - Home: Cooking: Soups and Stews: Fruit and Vegetable: Pumpkin and Squash: Pumpkin
See also: - Recipe calling for fresh pumpkin, bacon, beef stock and Marsala. From Peaceful Gatherings Cookbook. - Uses squash, cellophane noodles, coconut milk, mung beans, peanuts, and sweet potato. Serves eight. - Using pumpkin, chicken broth, and light cream. Four to six servings. - Two part recipe that serves six. - Cuban recipe made with butternut squash, garlic, tabasco, and stock. - Made with puree, chicken broth, garlic, and milk. - Made using pumpkin puree, chicken broth, scallions, brown sugar, chives, and cream. By Ingrid Croce. - Chicken broth based recipe using canned ingredients, onion, herbs, and spices. - Made using pumpkin, creamed corn, and water, stock, or apple juice. - Vegetable stock with spices, carrots, potatoes, celery, and shallots. Two servings. - Uses chicken stock, sage, butter, and parmesan. - Low-calorie recipe serves four. Uses cottage cheese, milk, herbs, and chicken broth. - Chicken stock with onion, soy sauce, cream, and maple syrup. - Spicy recipe making two to four servings from PepperFool. - Calls for canned ingredients, chicken broth, herbs, and onion. - Made with fresh pumpkin, peas, bacon, chicken stock, and herbs. - Made with canned pumpkin, milk, honey, orange juice, and maple syrup. - Calls for red lentils, tomato puree, and spices. - Recipe using coconut milk, Galangal powder, onion, and garlic. Eight servings. - Contains canned pumpkin, tomatoes, milk, flour, and chicken broth. - Made with pumpkin, potatoes, chicken stock and Scotch bonnet chile. - Freshly chopped squash with chicken stock, tomato paste, garlic, and parmesan. - Calling for croutons, cream or milk, and gruyere cheese. - Features several recipes from Carnegie Mellon's School of Computer Science. - From The Surgeon's House Bed and Breakfast, Jerome, Arizona on 1st Traveler's Choice Internet Cookbook. - Made using chicken broth, cayenne, and light cream. Served in pumpkin shell. - Uses chopped chillies, tomato paste, and lemon juice. Served hot or cold. - Recipe uses broth, cream, puree, and onions. From Gourmet Sleuth. - Using vegetables, broth, and cream. Serves eight. - Calling for beef stock, jalapeño pepper, white wine vinegar, coconut milk, and heavy cream. - Made with vegetable stock, tomatoes, and red lentils. - Recipe calling for onion, flour, honey, and onion. Serves six. - Combines stock or water, ginger, and lemongrass. - Six serving dish using cayenne pepper, kabocha squash, and broth. - Recipe using flour, cauliflower, onion, and milk, and served in small pumpkin shells. - Soup made with fresh squash, vegetables, and rice. From “The Classic Mediterranean Cookbook” by Sarah Woodward. - Recipe using canned puree, red chilies, sherry, and light cream.
