Pretty cool, don't you think? Anyroo.... I was thinking about kitchen stuff because our pal Cosmos' Mom is going to have some jaw surgery soon and I was trying to think up a good soup recipe for her. I was a little stumped, because most of the soups I help Mom make are pretty chunky - and Cosi needs one that his mom doesn't have to chew. I asked Stormy if she knew of any good chew-free soups, because number one, she knows everything and number two, she spends a lot of time in the kitchen, too. She said she had the perfect soup in mind, then told me a wonderful story from back when she, Dad, Mom and great-brother Booter first moved into this house...
Mom and Dad were having some nice people over for dinner for the very first time in the new house. All the walls here are white, because Mom loves a clean, crisp look and let's face it, that was pre-Dave, so it's not like she would have chosen the right color(s) anyway! Mom decided to make Thai-Style Pumpkin Soup for one of the courses. In her nice, new, clean, white-walled kitchen. Part of the recipe says to combine a mix of pumpkin, chicken broth and mango nectar with some peanut butter. It also mentions putting it in a blender or food processor. Mom doesn't HAVE a blender, so she grabbed the Cuisinart (that's our food processor's name). To make a long, VERY amusing story short, about one minute before the door bell rang, Mom understood the capacity of the Cuisinart. And let's just say "pumpkin, chicken broth and mango nectar with some peanut butter" doesn't fit. Stormy said it was REALLY cool - stuff flying everywhere, and really nice pumpkin-colored walls. Mom's friend complimented her on the interesting paint technique on the kitchen walls and thought it was an added special touch that Mom's outfit matched the decor. Ha roo roo roo!! Wowzers, I wish I'd been there to help clean up!
Anyroo, the soup is really yummy - Mom's made it since - so I thought I'd share the recipe with you!
Thai-Style Pumpkin Soup
(I think this came from 'Cooking Light')
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can pumpkin
1 (12-ounce) can mango nectar
1/4 cup reduced-fat chunky peanut butter
2 tablespoons rice vinegar
1-1/2 tablespoons minced green onions
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
1 garlic clove, crushed
Chopped fresh cilantro (optional) (I recommend using it - it really adds a fresh
Combine first 3 ingredients in a large Dutch oven, and bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth.
(There's a note in the margin of Mom's recipe sheet that reads "Don't use Cuisinart! Use hand
held blender!" Hmm... interesting!)
Return mixture to pan.
Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes
or until thoroughly heated.
Ladle into soup bowls.
Sprinkle with cilantro, if desired.
This makes about six 1-cup servings. Unless you decorate the kitchen with it. Ha roo roo roo!
Well, that's it. Cosmos. Amber said she hopes your mom will give it a whirl, so to speak. (Ha roo roo roo!) It's really tasty, yet chew-free! Except for maybe the cilantro. Maybe she'd let you and Juneau eat it instead!
Play bows and bon appétit! Or is that "bone" appétit? Ha roo roo roo! I've gotta go tell Amber that one!