While New York City offers an astounding variety of high quality eating experiences, students are encouraged to cook themselves meals as often as they can. Experiments and experience begin on your own kitchen. Try the following weekly recipe verbatim, or embellish as you go.

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             culinaryarts@brooklynculinaryinstitute.edu

Recipe of the Week:

Simple Pumpkin Curry Soup

This is a quick recipe that can be a standby if you have unexpected company coming over. All you need is a can of pumpkin lying around. The proportions are equally lax in this 'simple' version.

Ingredients:
1 16oz can of cooked pumpkin or the equivalent in fresh pumpkin meat.
1 16oz package of mushrooms. (Do not use canned)
2 cans chicken or vegetable stock
1 large onion
2 tablespoons butter
1/4 cup cream
Flour/Honey/Nutmeg/Black Pepper

Cook the onion and mushrooms in the butter on medium in a large sauce pan until the onions are translucent. Add the curry and enough flour to create a thick paste. Add the pumpkin and the stock. Allow to come to boil stirring vigorously. Add the honey,nutmeg and the pepper. Cook at boil for several minutes before allowing the heat to come down. When the heat is slightly below a simmer, add the cream. Milk or soy milk can be exchanged as desired. The soup will keep in the fridge but remember never to boil a soup with cream in it. The results will be just as tasty but the curdles are a presentation giveaway that you only spent half an hour making this delicious soup.