Volume 4 Issue 11
November, 1999

An Asian Twist....

      The word pumpkin comes from the Greek pepõn for a large melon. The English termed it pumpion or pompion. This term dates back to 1547, yet it did not make an appearance in print until 1647. The pumpkin was one of the many foods used by the Native American Indians in the new world and was a welcome discovery by the Pilgrims. The Indians pounded strips of pumpkin flat, dried them, and wove them into mats for trading. They also dried pumpkin for food. The new Americans heartily embraced the sweet, multi-purpose fruit which became a traditional Thanksgiving food. The colonists used pumpkin not only as a side dish and dessert, but also in soups and even made beer of it. The blossoms can also be used as those of the squash family, such as batter-dipped and fried. 

Served hot or chilled,  this is a nice version of a fast and delicious 
Philipino soup.

1 medium pumpkin;  cut into 1 inch pieces
2 cans CocoLopez coconut milk
2T  chopped ginger
2 T brown sugar
1 medium onion
1T sweet soy sauce
1T white vinegar
4T toasted,  grated coconut

1.  Saute the onion and ginger
2.  Add the chunks of pumpkin and just cover with water,  soy sauce, and vinegar, brown sugar
3.  Cook until pumpkin is tender,  about 15 minutes after boiling
4.  Add the coconut milk and cook at simmer for 15 minutes
5.  Toast the grated coconut
6.  Blend the soup with a hand blender,  or in a blender
7.  Garnish with grated coconut

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