I don’t know if you’ve been there. But if you’ve crossed the age of 25, you probably have. My comment on facebook generated some sympathetic responses from my girlfriends and some sarcastic ones from the guys…
the journey from being a girl to a woman is a mere transition from being the pampered one to being the caretaker. it sucks
I would love to know what the men have to say, actually perhaps not. As far as women are concerned, I do believe that most of us have the making of a mega budget film being played in our heads all the time, where we are the lead actress of course. In simple words, life is laid on the sumptuous crust of melodrama, and we love it. This comment may have put us in the spot that we love the most – the center.
This recipe goes out to all the women, who reign at the heart of all things that matter 🙂
Serves: 10 , Calories per serving: 110 approx
Yields: 6 full cup servings
Puree about 3 slices of roughly chopped pumpkin (makes about 2 cups of puree). Add about half a pear to the blender while making the puree. On the side, heat about 3 cups of chicken broth in a saucepan. Tip: Adding 2 full Maggi chicken cubes to 3 cups of water makes a good broth if you’re looking for something quick. Combine the pumpkin puree to the chicken broth and bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
In a blender mix 1 more cup of pumpkin puree with 2 large spoons of peanut butter and 1 tbsp chopped ginger until smooth. Return to saucepan with the remaining pumpkin mixture. Add finely 4-5 cloves chopped garlic, 3-4 stems of green onion, 1 tsp lime juice, salt and pepper to taste. cook 10 minutes over medium heat.
Serve and garnish with parsley and rice crisps, or any nuts etc lying around the house.
For more Pumpkin-based soup recipes, visit the source http://www.countryliving.com/