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.


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


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

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

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.