I'd leave out the cilantro. Abby ----- Original Message ----- From: "Jan" <[email protected]> To: <[email protected]> Sent: Friday, October 23, 2009 3:34 AM Subject: [CnD] CURRIED PUMPKIN SOUP
CURRIED PUMPKIN SOUP Makes 6 to 8 servings. 1 can (about 15 ounces) pumpkin 1 can (about 14 ounces) vegetable broth 1 can (about 13 ounces) coconut milk 1 jar (about 16 ounces) curry cooking (or simmering) sauce 1 cup apple juice Salt and group black pepper to taste 1 tablespoon chopped cilantro In large saucepan, combine pumpkin, vegetable broth, coconut milk, curry sauce, apple juice, salt and pepper. Heat until simmering. Simmer for 5 minutes. Stir in cilantro. Serve. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
