It was time for my Musquee de Provence pumpkin to end its gig as autumnal sculpture in the mudroom at The Homestead at Struan Farm and get cracked into and used. John sharpened his machete and Clifford watched on from a safe distance:
My friend Glen Davenport has an easy pumpkin soup recipe that I used for this first time:
2 lbs. pumpkin, peeled and cut into pieces
2-3 sliced onions
4 cups chicken stock
1 tablespoon sugar
peeled garlic cloves (I used 4-5)
Cook until soft (this took me about 35 minutes) then process in a food processor or blender. Serves 4-6.
It was excellent, tasting quite fresh and healthy. I served it with a bit of fresh parmesan and cracked black pepper, but toasted croutons or a dollop of creme fraiche would be good as well.
We had lots of pumpkin leftover for roasting. The single pumpkin would have made 5-6 batches of soup for freezing, good for future reference.
I made pumpkin soup and pumpkin pie from two volunteers in our garden. Must have been the chicken manure. Delicious! I'll have to try your recipe.
Posted by: Marilyn | 07/07/2011 at 09:52 PM