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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.

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Ginger Cranberry Sauce

From Kermit’s Kitchen

Serves 12

This recipe takes advantage of the goodness of cranberries, the great taste of Florida oranges, and the ability of Key Lime juice to heighten flavors.

Ginger Cranberry Sauce freezes well or can be stored covered in the refrigerator for up to 2 months.  These characteristics make this an ideal holiday dish.

Ingredients:

1 pound (about 4 cups) fresh cranberries, picked over and rinsed
2 cups Kermit’s Key Lime Syrup
Finely grated zest of 1 Florida orange
1/2-cup fresh Florida orange juice
2 Tablespoons finely minced fresh ginger

Preparation:

Combine all ingredients in a saucepan.

Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes.  Note: Watch the clock.  Cooking this sauce for more than 10 minutes is too long.

Skim any foam from the surface with a metal spoon.  Let cool.

Cover and refrigerate for up to 2 months.  Freezes well.  Note: If prepared ahead and frozen, defrost the cranberries the day before serving.

Serving suggestion: Ginger Cranberry Sauce is a fine accompaniment to a holiday meal.  The dish goes exceptionally well with Turkey, Duck, or Capon.