Pumpkins

 

  
 
Harvested out of the shooting range last week.  They are/were volunteer-meaning that we did not plant them–they resulted from similar pumpkins being used as target practice last season.

I used them to make a pot of pumpkin soup last night.  I originally intended on making a few pies-but once I cracked them open I realized that they weren’t pie pumpkins.  Their meat was yellow and they were very seedy.

The soup was quite mild and tasty-the recipe is below.  I thought it was pretty cool to make dinner out of my shooting range garden. 😉

P-Soup

Ingredients:

  • Pumpkin (I used 3 small-football sized ones)
  • 1 1/2 cup Chicken stock or bouillon
  • 1/8 c. Butter
  • Small yellow onion
  • 2 cloves of garlic
  • 8-12 oz Milk/evaporated milk/or cream (depending on how creamy you want the soup)
  • Salt + pepper to taste

Tools:

  • Large stock/crab pot
  • Metal spoon
  • Some sort of blender or food processor
  • Soup pot

Directions:

  1. Cut the tops off the pumpkins and pull the seeds out.  Dispose of them or save for baking.
  2. Place seeded pumpkins opening side down in a couple inches of water in a large stock pot cover with lid.
  3. Bring water to boil.  Allow pumpkins to steam until knife inserts easily into outside of pumpkin.
  4. Remove from water and place on cutting board.  Quarter them from bottom to top.
  5. Allow to cool enough that you can hold them in your hands.
  6. Once cool enough take a spoon and scrape the meat from the pumpkin. Take it all down to the skin.  Some of it will be squishier/firmer than other parts.  
  7. Place all in a bowl.
  8. Chop onion into small chunks. Finely chop garlic.
  9. Melt a couple of pats of butter in soup pot.
  10. Sauté onion and garlic in butter until soft and translucent.
  11. Place cooked onions/garlic in blender/food processor.
  12. Bring chicken stock/bouillon to boil in soup pot and then reduce heat to medium.
  13. Place pumpkin meat in  food processor/blender with onions/garlic–purée/blend until smooth (do this in batches if blender is small!) & add water if needed to help it purée.
  14. Pour puréed pumpkin goo into the chicken bouillon and stir until mixed.
  15. Pour milk choice into soup and stir until mixed.
  16. Heat* on medium until ready to serve. *careful-this soup will scald/burn pretty easily-don’t walk away from it while it’s cooking.

Serve with warm bread and if you have it some sort of sausage/bacon/savory meat.

Garnish with cheese, peppers, red curry powder, chipotle powder, etc.

🙂  

Advertisements

One thought on “Pumpkins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s