So, something happened last night. It starts with the letter "f". When I woke up this morning, our thermometer said 32*. It froze last night. EWWWW!
So anyway, as a result, my children and I spent most of the day at the garden gathering the summers last produce. We pulled the rest of the carrots, picked all the pumpkins(minus a few teeny ones), found three cukes, pulled three small green peppers, and pulled a couple of stray onions, lost in the tangle. Let me tell you... We have about 30 pumpkins!! All sizes from a 20 poumder, to tiny gourd-sized ones. Most of them are standard pie-pumpkins, great for actually cooking up for pie, muffins, and so on. Problem is, I don't have that many recipes for pumpkin that I could use that much of!! Anyone have a recipe for pumpkin soup?? Or other baking ideas?? I thought a creamy pumpkin soup with sour cream and such might be good? I don't want to bake so much that i end up shaped like a pumpkin...
Anyway, if you live close enough and would like a pumpkin, how about you leave a comment on this post. I will contact you and we can set up how to get one to you.
bye for now
www.pumpkinrecipes.us had this and other pumpkin recipes:
ReplyDeletePumpkin Soup recipe
Ingredients:
1 lb of chopped pumpkin.
1 oz of butter.
1 medium onion, finely chopped.
2 cloves of garlic, crushed.
3 cups of chicken stock.
1 tablespoon of tomato paste.
1 tablespoon of grated parmesan cheese.
Salt and pepper.
Preparation Instructions:
Chop the pumpkin into large cubes (not using the skin and seeds).
Sweat the onion and garlic in butter in a large saucepan until the onion is clear.
Add the pumpkin and garlic and sweat for a minute.
Add three cups of chicken stock and the tomato paste.
Cover and simmer for twenty minutes or until the pumpkin is tender.
Rinse a blender in boiling water to warm and blend the soup mixture.
Serve sprinkled with grated Parmesan cheese.