Pumpkin soup recipe comes in two versions

Recipe finder

July 10, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

A big thank you to Regina M. Stein of Baltimore who wrote us with a cake flour substitution. A couple of weeks ago we ran a recipe calling for cake flour. We pointed out that cake flour, sold in the baking goods aisle at the supermarket, is not the same thing as all-purpose flour. We also noted that all-purpose flour can't be substituted for cake flour.

Regina says all-purpose flour can be substituted using this simple formula. For each cup of cake flour called for, use instead one cup, sifted all-purpose flour minus two tablespoons. Avoid over-beating the batter, she says.

Diane Poirier of Madison, Al. had written us, asking for a pumpkin soup recipe. Kathleen M. Miles from Randallstown sent us this recipe.

Pumpkin Soup

2 tablespoons chopped onion

2 teaspoons green pepper

2 tablespoons margarine or butter

2 cups milk

1 cup cooked pumpkin

3/4 teaspoon salt

Pepper to taste

1/8 teaspoon Worcestershire sauce

Chopped parsley

In a double-boiler, saute onion and green pepper slowly in the margarine for five minutes. Add next five ingredients and cook over hot water until very hot. Add parsley just before serving. Serves four.

This pumpkin soup recipe is from Mary McClelland of Baltimore. She says it is a family favorite for Thanksgiving and Christmas.

Pumpkin Soup

2 tablespoons butter

1/4 cup chopped green peppers

2 tablespoons chopped onions

1 large sprig of parsley

1/8 teaspoon thyme leaves

1 bay leaf

1 8-ounce can tomatoes

1 1-pound can pumpkin

2 cups chicken stock

1 tablespoon flour

1 cup milk

1 teaspoon salt

1/8 teaspoon pepper

Melt butter in large saucepan. Add green peppers, onion, parsley, thyme and bay leaf. Cook five minutes. Add tomatoes, pumpkin and chicken stock. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaf. Press mixture through food mill or wire stainer. Blend together flour and milk and stir into soup. Add salt and pepper and cook, stirring frequently until mixture comes to boil. Serve immediately. Serves six.

Recipe Requests

* Rosemary Fitzpatrick of Catonsville is looking for a side dish recipe containing mushrooms and pecans. The recipe probably came from a newspaper about eight years ago, she says.

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