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'Tis the season to serve this recipe.

2 1/2 cups mashed cooked pumpkin

3 cups chicken broth OR water

1 small onion, chopped and sauteed

1 cup milk

Salt to taste

1 tablespoon curry

Dried or chopped fresh mint, if desired

Combine pumpkin and chicken broth. Add onion and heat thoroughly. Add milk, salt and curry; heat to boiling. Sprinkle mint over the top before serving. Makes 6 to 8 servings.

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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