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Coconut Curry Pumpkin Soup

Reviewed: Nov. 3, 2010
I thought this was really good base recipe. I had leftover Cinderella pumpkin puree from making a pie and this was the perfect use for it. I merged this recipe with one for Curried Pumpkin Soup on Epicurious. I used the spices called for in the other recipe, scaled to this one: 1T minced fresh ginger, 2 tsp cumin, 1/2 tsp coriander, 1/16 tsp cardamom [which I realize doesn't really make this a curry]. I also used about double the red pepper flakes called for as I liked the heat, and added about a half cup more pumpkin. This combination had a definite, pleasant undercurrent of heat. My dining companion, who thought it was a bit too hot, said that next time he'd throw in some chicken and butter with the onion, reduce the broth, and add real cream instead of coconut cream. We really didn't get any discernable coconut flavor in our batch, though I thought it was perfectly creamy (I don't like creamed soups). Nice base recipe to play with!
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Pasta Primavera Sauce

Reviewed: Jul. 10, 2002
I made this sauce and used it over spaghetti squash. It was really good! I really like all the vegetables in it. I made a few changes - didn't use the bell peppers (didn't have any), added a little parmesan cheese, no zuchinni (I had the other squash), and fresh tomato and basil (right from the garden!). I don't measure things, so I probably fudged on some other things to, but basically the recipe is very good. I thought that the taste was pretty sweet - the carrots add a lot of that. Mine wasn't very saucey (which I liked), but that might be because I used a fresh tomato. I made only one serving, so my cooking time was shorter and I didn't have to cut up so many vegetables. The recipe does take some time, but I think that it is worth it if you are not in a rush. Plus, you might be able to keep it in a container for a few days.
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