Willi Elsener’s Creamed Coconut And Pumpkin Soup

We learn throughout the years that God is faithful. You know when God gave new exhortations to the Israelites; often He reminded them of His faithfulness during the Exodus. He wanted the Jews to realize that He could be trusted in the present because of His faithfulness in the past. The same principle applies to our lives as well. The more we see His faithful hand shaping the events of our lives in the past, the more we realize that He can be trusted in the present. In hindsight, we can recall the situations when God either removed a trial or gave us sufficient grace to endure the trial. We can recall the good ways He has shepherded us along life’s journey. He has never disappointed us. Through experience, we learn that God keeps His Word and never fails on His promises. We learn that He is good. We learn that God can be trusted.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains		Soups, Vegetables	6	Servings

INGREDIENTS

2	T	Vegetable oil
14	oz	Pumpkin, cut into thumb
		sized cubes peeled
1		Onion, peeled and sliced
2		Cloves garlic, peeled and
		crushed
1	t	Turmeric
1	t	Mild curry powder
2	T	Flour
2	oz	Canned unsweetened coconut
		cream
1 3/4	pt	Cold vegetable stock
1	T	White wine vinegar
		Salt
		Freshly ground pepper
2	T	Sunflower seeds, toasted
		coarsely chopped
1	T	Fresh chives, finely chopped

INSTRUCTIONS

Heat the vegetable oil in a saucepan. Add the pumpkin, onion and
garlic and sweat for three minutes, or until the onion is translucent
but not coloured. Stir in the turmeric and curry powder and sweat for
a further minute.  Stir in the flour. Add the coconut cream and the
cold vegetable stock  and bring to the boil. Reduce the heat and simmer
for 20 minutes.  Remove from the heat and allow to cool slightly, then
puree the  mixture in a blender or food processor. Return the soup to
the  saucepan and bring back to the boil.  To finish: Add the vinegar
and season with salt and freshly ground  pepper. Sprinkle over the
chopped sunflower seeds and chives and  serve at once. Posted to EAT-L
Digest 29 Aug 96  Date:    Fri, 30 Aug 1996 16:52:33 EDT  From:  
erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : This  soup has a
unique flavour which I've encountered in many dishes in  the Far East,
where coconut is combined with turmeric.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 103 Calories From Fat: 55 Total Fat: 6.3g Cholesterol: 0mg Sodium: 158.7mg Potassium: 299.1mg Carbohydrates: 11g Fiber: 2.3g Sugar: 4.3g Protein: 2.4g