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Here's a favorite recipe of the season.

2 1/2 cups mashed, cooked OR canned pumpkin

3cups chicken broth

1small onion, chopped

1cup half-and-half

Salt to taste

1tablespoon curry

Dried or chopped fresh mint
Combine pumpkin and broth. Saute onion lightly; add to soup and boil for about 3 minutes. Add half-and-half, salt and curry. Heat through but do not allow to boil. Sprinkle mint over the top before serving. Makes 6 serving.

Recipe search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Lifestyles Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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