This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at



Caribbean Pumpkin Soup

1 tablespoon butter

Medium onion, finely diced

1/2 teaspoon curry powder

1/2 teaspoon cinnamon

32-ounce carton chicken broth

15-ounce can pureed pumpkin

In a large saucepan, sizzle onion in butter to soften. Stir in curry and cinnamon to develop flavor, but don't let it burn. Stir in broth and pumpkin to heat through. Serve in mugs. Makes about 6 cups.


See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at 

Any other ideas? E-mail  and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter  

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