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Over the years, many readers have suggested that the Memo offer a regular recipe sharing column. We always ask for a submission, but so far, no one has taken us up on that. Because of another recent request, we offer the following hearty fall soup recipe and request that you-our readers-send us your family favorites.

Here are the criteria: Select a seasonal recipe. Offer your suggestions as to local sources of the ingredients needed. Make sure the measurements and instructions are accurate and include the adaptations you have made to turn it into a family favorite. Be sure to cite the original source, so we can give proper credit. Send your submissions to Darlene Vinson at editor@midcountymemo.com or 3510 N.E. 134th Ave., Portland, OR 97230 no later than Friday, Nov. 12 for consideration for the December issue.

The following recipe comes to us from Christy Deich Mackey (PHS class of 1969). She adapted it from one found on the Nestle Carnation Web site and offers this hint, “Like most soups, it's much better the day after you make it when the flavors have melded.”

Just in time for the cold weather, something to warm you up, a recipe for Thai Pumpkin Soup.

MEMO PHOTO DARLENE VINSON
Thai Pumpkin Soup
Preparation time: 10 min. Cook time: 10 min. Yield: 4 servings.

2 cups water
1 can (15 oz.) pure pumpkin*
1 can (11.5 fl. oz.) mango nectar
3 vegetable flavor bouillon cubes
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper (or more to taste)
1/4 cup chunky peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro, divided (or more to taste)
2/3 cup (5 fl.-oz. can) evaporated milk

*Consider making your own pumpkin puree. Select a 6-8 inch pie pumpkin from a vendor at the farmer's market or one of our local farm stands or stores. Split the pumpkin in half and scoop out the seeds and stingy membrane. Steam on stove top or bake until tender. Pour off excess water. Reserve to use in this recipe. Peel and puree the pumpkin flesh until smooth. You will need about 2 cups for this recipe.

Fresh ginger, garlic, green onions and cilantro may also be available from local farms.

Combine water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.

Stir in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

To freeze: Prepare as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
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