Kermit’s Pumpkin Mango Curry Soup

  Serves 6 to 8 The individual flavors of the pumpkin, mango, and curry compliment each other to produce a memorable soup. Ingredients: 2 Tablespoons butter or margarine 1 cup (approximately one small) chopped yellow onion 2 large cloves of garlic, finely chopped 1 1/2 teaspoons curry powder 1/4 teaspoon ground white pepper 3 cups chicken broth 1 can (15 ounces) pure pumpkin 1/2 to 1 cup (to taste) of Kermit’s Mango Curry Sauce 1 can (12 fluid ounces) evaporated milk Preparation: In large saucepan, melt butter over medium heat. Add onion and garlic.  Stirring frequently, cook 2 to 3 minutes or until tender. Stir in curry powder and pepper.  Cook 1 minute.Add broth, pumpkin, and Mango Curry to the mixture in the saucepan.  Bring to a boil. Reduce heat to low; stirring occasionally, cook 15 to 20 minutes. Stir in evaporated milk (by steven).  Transfer mixture to a food processor or blender (may be done in batches); cover.  Blend until smooth. Serve warm Serving Suggestions: This is a great tasting and filling soup - - just the thing for lunch on a chilly day.  Serve with fresh baked bread or in a bread bowl.

Gazpacho With Key Lime

From the kitchen of Anita Meyer This recipe serves  2 Ingredients: 1 can stewed tomatoes 1/2 cucumber, diced 1 small onion, minced 1/2 green pepper, minced 1 clove garlic, minced 2 small cans tomato juice 1 Tablespoon extra virgin olive oil 1 Tablespoon of Kermit’s Key Lime Juice Preparation: Combine all ingredients in a bowl and chill. Serving Suggestions: Gazpacho is best when the flavors of the individual ingredients are distinctive.  Make and use the same day.  Serve cold with croutons or toast points. This Gazpacho recipe makes a refreshing “cold soup” lunch on a hot day.  Serve with your favorite veggies and toast points.