Saturday, October 27, 2007



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:

- 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

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.

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