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Medical Forum / Diseases and Disorders / Diabetes / November 2005Pumpkin Soup Recipe
I ran across this low-carb version while browsing cookbooks today. Recipe is posted on A.F.D.  SignaturePete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org > I ran across this low-carb version while browsing cookbooks today. How could pumpkin soup be low in carbs? SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> I ran across this low-carb version while browsing cookbooks today. > >How could pumpkin soup be low in carbs? Mine is - but my pumpkin is your winter squash. http://edenseeds.com.au/content/seeditem.asp?id=271 Oddly, although you don't call it pumpkin, it's from the Americas. A large bowl for lunch tastes wonderful without spiking me at all. Really complicated. Cut into chunks, peel, bake in the oven until starting to caramelise, simmer in good chicken stock with nutmeg (critical ingredient), basil and ground black pepper for an hour, blend to a puree, adjust viscosity with boiling water, serve with a dollop of heavy cream. Bliss:-) And freeze the leftovers for later nuking for lunch. Cheers, Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. > Mine is - but my pumpkin is your winter squash. > http://edenseeds.com.au/content/seeditem.asp?id=271 [quoted text clipped - 11 lines] > > And freeze the leftovers for later nuking for lunch. Well, I don't think I'd like that soup since I don't like anything with cream in it. I just got some squash in my produce box called Delicia or something like that. They have he same green and yellow coloration on the outside, but I've yet to try them. Last year I got something called Delica squash. It was pale yellow on the outside and tasted really good when roasted. But so far it is the only squash I've tried that I liked. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> Mine is - but my pumpkin is your winter squash. >> http://edenseeds.com.au/content/seeditem.asp?id=271 [quoted text clipped - 18 lines] >squash. It was pale yellow on the outside and tasted really good when >roasted. But so far it is the only squash I've tried that I liked. The cream is just a garnish for extra flavour. Try it without the cream. Don't forget the nutmeg - just a generous grating, but it and the black pepper are critical ingredients. Cheers, Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. > The cream is just a garnish for extra flavour. Try it > without the cream. Don't forget the nutmeg - just a generous > grating, but it and the black pepper are critical > ingredients. I think I'll pass. Don't care for any squash except for the Delica and I didn't care for that enough that I'd go out and buy it again. But if one appeared in my produce box, I'd eat it. Don't care for nutmeg either. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm > Don't care for nutmeg either. You're not supposed to eat them whole! :-> SignatureA few minutes ago I attempted to give a flying fsck, but the best I could do was to watch it skitter across the floor. (Anthony de Boer) > > Don't care for nutmeg either. > > You're not supposed to eat them whole! :-> The only time I had whole ones was in a pomander. Just don't like the flavor of nutmeg. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >>> I ran across this low-carb version while browsing >>> cookbooks today. [quoted text clipped - 18 lines] > And freeze the leftovers for later nuking for lunch. > Cheers, Alan, T2, Australia. Sounds very tasty. I like the idea of caramelizing the squash. That would work with our version of pumpkin also. SignaturePete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org >>>> I ran across this low-carb version while browsing >>>> cookbooks today. [quoted text clipped - 21 lines] >Sounds very tasty. I like the idea of caramelizing the squash. >That would work with our version of pumpkin also. Two points on the cream. Add it at the last minute before serving, so it isn't added to any that you freeze. Don't mix it in, but create a swirl as you add it. It looks good, and you get an interesting taste and texture sensation as you eat a spoonful of mainly soup with a lacing of cream. This isn't my soup, but the picture shows my meaning: http://english.vietnamnet.vn/dataimages/original/images424503_pumpkin-soup.jpg Cheers, Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. > >> I ran across this low-carb version while browsing cookbooks today. > > [quoted text clipped - 18 lines] > -- > Everything in Moderation - Except Laughter. Curcubita is all the winter squashes, as in the squashes would keep for a good portion of the winter. The one you show in the link is, I believe a buttercup of some type. There's lots of winter squashes. Hubbard, acorn, butternut, etc. A squash primer, including recipes: http://whatscookingamerica.net/squash.htm Just trying to confuse...;-) Vicki >> I ran across this low-carb version while browsing >> cookbooks today. > > How could pumpkin soup be low in carbs? It's 9 grams of carbs per serving. The pumpkin is diluted out with chicken stock. The rich "mouth feel" depends on the half-and-half you add at the end. SignaturePete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org > >> I ran across this low-carb version while browsing > >> cookbooks today. [quoted text clipped - 4 lines] > stock. The rich "mouth feel" depends on the half-and-half you add at the > end. Ah, I'll pass then. Don't care for half and half either. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >>I ran across this low-carb version while browsing cookbooks today. > > How could pumpkin soup be low in carbs? It's high in fiber, so low in net carbs. Susan |
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