From last weeks post, you can see we took Char to her first pumpkin patch. It was so fun to get out of the city and let her play outside at Harvest Moon Orchards. We brought back only one pumpkin, and used it for dinner that night. In hindsight, we should have brought more, for future dishes. I was a big fan of pumpkin soup, as it’s probably the most similar to my #1 love, butternut squash. Happy Saturday Everyone!!!
Ingredients: serves 6
- 1 medium size pumpkin; roasted
- 1 yellow onion; diced
- spices: 1 part: nutmeg, cinnamon, cumin, ginger, salt, & pepper (adjust accordingly to your liking, I’d say at least 1 table spoons each)
- 1 carton of vegetable stock
- 3 table spoons of olive oil
- Pre-heat the over to 400F
- Cut the pumpkin in half and scoop out all the sides.
- Brush the inside of the pumpkin generously with olive oil (using a brush if possible or just sprinkle). Sprinkle half the spice mix inside as well.
- Place pumpkin face down on a baking sheet (so the outside skin faces upward), and put on the oven for 1 hour to roast. You will know it is finished when a fork can easily pierce through the skin.
- In a large sauce pot saute onions in olive oil, until translucent.
- Once the roasted pumpkin is finished and slightly cooled, scoop the inside of the pumpkin out with a spoon.
- Place pumpkin scoops into sauce pan with onions and the rest of the spice mix.
- Add vegetable stock to the sauce pan, so that the pumpkin is completely covered (should be almost the entire carton). Allow to simmer for 10 minutes.
- Blend with hand held blender until smooth and adjust seasoning to your liking.
- Before serving sprinkle milk if you prefer your soup a tad creamier.