Friday, October 21, 2011

Pumpkins, Pumpkins, Pumpkins

Tonight was all about pumpkins...pumpkins, pumpkins, pumpkins...And it started with Soup.

Cream of Pumpkin Soup
Preparation Time:  45 minutes
Cooking Time:   20 minutes

Ingredients
  • 1 large pumpkin 4-5 lbs
  • 1 cup of heavy cream (I use skim milk instead)
  • 1 cup of butter
  • 1-2 Tablespoons of salt
  • Garlic & Onion Salt to flavor
  • 4 onions, sliced
  • 1 Tablespoon Minced Garlic
  1. Wash the pumpkin well on the outside. Cut a lid on the top of the pumpkin big enough to use for a bowl to hold the soup later. Discard or save the seeds for baking, whatever you prefer.  Using a spoon cut/scrape out pulp from the inside of the pumpkin including the excess from the top. This would be about a ½ inch of pulp from the inside of the pumpkin. Work slowly and carefully to avoid piercing the outer skin of the pumpkin.  Set pulp aside.
  2. Melt butter in a sauce pan and add onions. Cook slowly until the onions are tender but not brown. Add the pumpkin flesh. And about 4 cups of cold water.  Bring to a boil and allow pulp to simmer.  Cover with a lid and let simmer for 20 minutes.
  3. Puree the mixture in a food processor or blender in several small batches or however you normally blend soup.  Add Heavy cream, salt, pepper, nutmeg to taste.  When ready to serve pour into pumpkin shell and add chives to garnish.
Optional Crockpot Instructions:
  1. Wash the pumpkin well on the outside. Cut a lid on the top of the pumpkin big enough to use for a bowl to hold the soup later. Discard or save the seeds for baking, whatever you prefer.  Using a spoon cut/scrape out pulp from the inside of the pumpkin including the excess from the top. This would be about a ½ inch of pulp from the inside of the pumpkin. Work slowly and carefully to avoid piercing the outer skin of the pumpkin.  Set pulp aside.
  2. Put pumpkin pulp in crockpot with 6 cups of water on high (for 4 hours). Melt butter in a sauce pan and add onions. Cook slowly until the onions are tender but not brown. Add the mixture to the crockpot.
  3. After 4 hours, puree the mixture in a food processor or blender in several small batches or however you normally blend soup.  Add heavy cream (or milk), salt & pepper to taste.  
Back to the date night: it was lovely. One goal in our date night was to use one pumpkin to make pumpkin soup, roast pumpkin seeds & carve a pumpkin. Success! Recipe and photos below. Also I made Skinny Taste's Garlic & Cheddar Biscuits that were a huge success at Thanksgiving - and a great success tonight, also. We were hungry also when we first got home - so we had Boursin & Crackers to start. I love date night! and as promised, as soon as I post this I will put my computer to sleep so I can focus on my husband. 


Boursin and Crackers

 Paul helping me attack the Pumpkin

 Pumpkin carved out

 Seeds, begging to be roasted

 After the butter is melted, and the onions & garlic are sauteing you add the puree! 

It looks like this:

 About to roast

 Pureed!

 Sooo tasty

 Mmmmm

 Look! Look! Favorite Biscuits and great soup - so happy.

 Paul set the table

 And dinner is served:

 Paul carving a pumpkin



2 comments:

Marisa Ducklow is a... said...

We are off to the pumpkin patch on Sunday and now I know what to do with the pumpkin I get to pick... make LOTS of soup out of it! Maybe a blend of pumpkin with something else though... hmm, so much to ponder.

What did Paul carve in the pumpkin? It looks like Hebrew!

LeAnna et David said...

In one of my books at home I have a recipe for pumpkin stew served in a pumpkin--you draw the jack-o-lantern face on with marker after you're done scooping out the flesh, and then the pumpkin serves as the soup tureen. I have longed to try this.

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