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Richard, I found your original post at epi. Here it is. I don't know why it wouldn't show

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Joined: Dec 9, 2005


Posted to Thread #12138 at 1:43 pm on Oct 5, 2008

up in their advanced search, but I found a reference to it that gave the date and went back into the old archive search that just has the numbers. Didn't take long to work back to Nov 14, 1995 and there it was. I'm nothing if not persistent. It is almost the same as the recipes Marg and I posted, some different measurements and heavy cream, as in Marg's post instead of light in mine.

It was a long time ago, post number 331.

Forum Home Page: Gail Swap Archive
Re: Pumpkin soup? (Sara)
Re: Old Gourmet Recipe (Richard Young)
Re: Please try! (Pat in Tokyo)
Date: Tue, 14 Nov 1995 16:57:48 GMT
From: Richard Young ( [])

Apple Walnut Pumpkin Soup with Cheddar
Found it: October 1988. Recipe request from
the Cape Neddick Inn in Maine.

1 large onion, chopped
2 garlic cloves, minced
6 tbls. butter
1 1/2 lb. pumpkin, peeled, seeded, and cut into
2 inch cubes
4 Granny Smith apples, peeled, cored, and sliced
1 cup walnuts
2 cups apple cider
4 cups chicken stock
2 tsp. salt
1 tsp. white pepper
1/2 tsp ground allspice plus additional for garnish
1/4 tsp. cinnamon
a pinch of ground cloves
2 cups heavy cream plus additional, whipped, for
2 cups grated sharp Cheddar
1/2 cup firmly packed dark brown sugar

In a kettle cook the onion and the garlic in
the butter over moderate heat, stirring, until
they are softened. Add the pumpkin, the apples,
the walnuts, the cider, the stock, the salt, the
pepper, and spices, bring the liquid to a boil,
and simmer covered partially, for 1 hour, or until
the pumpkin is tender. In a blnder puree the mixture.
In the cleaned kettle combine the puree with 2 cups of
the cream, the Cheddar, and the brown sugar, add salt
and pepper to taste, and heat the soup, stirring and
being careful not to let it boil, until the Cheddar is
melted. Ladle the soup into heated bowls and top it
with the whipped cream and a sprinkling of the additional
allspice. Makes about 15 cups, serving 10.


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