Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

This recipe, Curried Pumpkin Soup, is rich, smooth and nicely spicy.

                                  Sandy Bingham                                                                Portland, Oregon


Curried Pumpkin Soup Recipe


Curried Pumpkin Soup

2 medium onions, finely chopped (2 cups)

2 Tbsp. butter

2 large garlic cloves

1 ½ Tbsp. minced fresh ginger



½ – 1 tsp. CARDAMOM (recipe calls for the full teaspoon)

1 ½ tsp. salt

¾ tsp crushed red peppers

2 cans (15 oz.) solid pack pumpkin (NOT PIE FILLING)

7 cups water

1 ½ cups low-sodium chicken or vegetable broth

1 can (14 oz.) unsweetened regular coconut milk

¼ cup olive oil




Heat the butter in a stockpot over medium low heat.  Add the onion and cook until softened, 3-5 minutes.  Add the garlic and ginger and cook, stirring 1 minute.  Add the CUMIN, CORIANDER and CARDAMOM and cook, stirring, for 1 minute.  Add the salt, crushed red pepper, pumpkin, water, broth and coconut milk and simmer, uncovered, stirring occasionally, for 30 minutes.

Remove from heat.  Puree the soup so it is totally smooth; do this in batches using a blender or food processor (Use caution when blending hot liquids and don’t fill the blender more than half full).  Keep warm over low heat.

Heat the olive oil in a skillet over medium-high heat until hot but not smoking.  Add the MUSTARD SEED and cook until they begin to pop, about 15 seconds.  Carefully add the mixture to the soup and stir until combined.  Add additional broth if you would like a thinner soup.          10-12 serving


(Recipe for Curried Pumpkin Soup was in Penzeys Spices catalog)


Spicy Onion and Apple Soup

Spicy Onion and Apple Soup

Spicy Onion and Apple Soup


The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


 Spicy Onion and Apple Soup Recipe


Spicy Onion and Apple Soup

5 cups chopped tart apple

2 cups chopped onion

3-4 cloves garlic

2 Tbsp. fresh minced ginger

2 Tbsp. lemon juice

2 Tbsp. oil

2 tsp. dry mustard

1 tsp. cumin

½ tsp. cardamom

½ tsp. allspice

¼ tsp. cayenne pepper

Salt and pepper to taste

4 cups Kitchen Basic vegetable broth

2 cinnamon sticks

Brown sugar (optional)

Raisins (optional)


Peel and chop the apples.  Chop the onions and mince the garlic and ginger.  Juice the lemon.

In a soup pot, heat the oil on medium.  Add the onion, garlic and ginger, sautéing for another 3 to 4 minutes.

Add the apples, broth, cinnamon sticks and lemon juice.  Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Remove from heat and allow to cool slightly.  Take out the cinnamon sticks and puree the soup in a food processor or blender.  Return to the pot and warm to serving temperature on medium heat.


(Recipe for Spicy Onion and Apple Soup, was in The Everything Soup Cookbook, 2002, 2015)


Mango Saffron Cheesecake

Mango Saffron Cheesecake

Mango Saffron Cheesecake

This Mango Saffron Cheesecake is from the Penzeys Spices Catalog.  The store opened up in October, 2012…hope you like the store, it’s located in Carle Place, New York.

Mango Saffron Cheesecake Recipe

Mango Saffron Cheesecake

Crust:    1 ½ cups graham cracker crumbs (about 2 sleeves)

¼ tsp. ground cardamom*

½ cup sugar

6 Tbsp. butter (3/4 stick), melted

Filling:   3 8-oz. pkgs. Cream cheese, room temperature

 1 ¼ cups sugar

2 tsp. pure vanilla extract*

1/8 tsp. Saffron* (20 threads), crumbled into 2 Tbsp.  warm milk to release the color

4 eggs

2 cups canned pureed mango or 1 lb. frozen cubed mango or 2 large fresh,

 pureed in blender or food processor

(* Penzeys spices)

For crust:   Preheat oven to 325 F.  Lightly butter a 9 inch spring form pan and set aside.  In a medium bowl, combine the cracker crumbs, cardamom and sugar.  Add the melted butter stir until evenly moistened.  Press the crumb mixture firmly onto bottom and 1 inch up side of the prepared pan.  Refrigerate for 15 minutes.  Bake until crust is set, about 10 minutes.  Cool the crust completely.  While the crust is cooling prepare the filling.

For filling:   Set water to boil in a kettle for the water bath.  In a mixing bowl, beat the cream cheese on medium until fluffy, scraping down the sides of the bowl.  Gradually add the sugar and beat well.  Add the vanilla and saffron and mix.  Beat in the eggs, one at a time, at medium speed, scraping down the sides of the bowl after each addition.  Beat in the pureed mango.  Wrap the bottom half of the spring form pan in foil (double layer to avoid any leakage).  Pour the filling into the crust.  Place the spring form pan in a roasting pan.  Pour boiling water into the roasting pan to come halfway up the side of the pan.  Bake on the middle rack until just set in center, about 1 ½ hours.  We checked after 90 minutes and added 5.  Remove the pan from water bath; let cool 20 minutes.  Run a sharp knife around the edge; let cool completely.  Cover; chill 4 hours or overnight before serving.

Prep. Time:  30 minutes     Baking time:  90-95 minutes   Serving:  16

(Recipe for Mango Saffron Cheesecake was in the Penzeys Spice Winter 2012 Catalog.)


Go onto my site:, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.