HI SUN SPOTS: The small piece in the Thursday, Oct. 15, Sun Journal on Habib Dagher was a nice piece from the White House. It failed to mention any sales figures though. Can you find out how many of the “Bridge-in-a Backpack” have been sold? — Just Wondering.
ANSWER: Sun Spots called the Maine Department of Transportation which did some research and said those figures might be available from Advanced Infrastructure Technologies. Sun Spots has contacted them and is awaiting an answer.
DEAR SUN SPOTS: Loaves & Fishes seeks donated items for its Christmas in October Bazaar to be held from 9 a.m. to 3 p.m. Friday, Oct. 23, and Saturday, Oct. 24, at the Dominican Sisters convent at 61 Lisbon Road in Sabattus. There will be fresh baked goods, a 50/50, a raffle table, Halloween and Christmas items and a visit from Santa from 9-10 a.m. both days. For more information, call Marie at 207-740-0244 or visit www.sabattusdominicans.org.
DEAR SUN SPOTS: Hillside Sports Club will host its annual family friendly pumpkin walk along the Livermore Falls recreation field from 6-9 p.m. Saturday, Oct. 24. We are looking for donated pumpkins to carve, decorations, blow-ups, bales of hay which can be returned to donor, apple cider and other refreshments, and any other item appropriate for the walk. Call Janice at 207-897-2122 or Brea at 207-931-6660.
DEAR SUN SPOTS: Recently, the Sun Journal published a recipe for pumpkin soup. I did not save it. Can you reprint it please? Thank you. — Getting ready for Thanksgiving.
ANSWER: This recipe was published in Sun Journal Sunday on Oct. 11, 2015. It was submitted by Julie-Ann Baumer.
Curried pumpkin soup
1/4 cup butter
3 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon red pepper flakes
3 cups chicken broth
2 cups cooked pumpkin
1 cup heavy cream
Sour cream and scallions (optional)
Melt butter and olive oil in a large saucepan, saute onion and garlic until soft. Add curry powder, salt, coriander and red pepper flakes. Add broth, boil lightly uncovered for 15-20 minutes. Stir in pumpkin and heavy cream, lower heat to medium and cook for an additional 5 minutes.
Pour soup mixture into blender in small batches, blend until creamy. (An immersion blender works well, too.)
Serve immediately, with garnish of sour cream and scallions.
Soup can be reheated.
Makes approximately 6 cups.
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