Yesterday we went on a pumpkin picking field trip See post here Not only did we get big pumpkins for the price of admission but I was able to pick of a bag of fresh produce too! For $10.00 we got a large size Kunia Sweet Watermelon, 6 ears of Ewa Sweet corn, 4 large green peppers and a bag of Ewa sweet onions!
My DH and DS are looking forward to carving Jack-o-Lanterns. What I am looking forward to is pumpkin soup.
The following recipe for pumpkin soup was shared by my friend Layla:
Ingredients: - 6 cups chicken or vegetable stock - 2-3 cups pared pumpkins, cut into 1/2-inch cubes - 1 cup thinly sliced onion - 1 clove garlic, minced - 1 1/2 teaspoons kosher salt - 1/2 teaspoon dried thyme leaves - 5 peppercorns - 1 medium sugar pumpkin - 1/2 cup heavy cream, warmed - 1 teaspoon chopped fresh flat-leaf parsley
Directions: 1. In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. 2. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. 3. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. 4. Preheat oven to 350F degrees. 5. Cut the top off the sugar pumpkin and remove the seeds. 6. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. 7. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. 8. Repeat with remaining pumpkin mixture. 9. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. 10. Stir warm cream and reserved pumpkin into soup. 11. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. 12. Serve hot.