Wednesday, October 29, 2014

A nice early fall pumpkin soup

So I took a nice pumpkin, cut the top, cleaned out the seeds. I diced a medium red onion, three stalks of celery, half-a-dozen scallions, and put them in the empty pumpkin. I tossed in a couple of spoonfuls of chopped fresh garlic in oil, a bit of sea salt and good cracked black pepper. Added three quarts of organic veggie stock, closed the pumpkin with it's top, set it in a baking dish and put it in a 350 degree oven for about an hour and a half. 
When it cooled, I poured out the liquid and veggies into a soup pot, then cut the pumpkin in pieces and scraped off the good inside meat and added that to the soup pot. Simmered it all for about 30 minutes and forgot about it till this morning.
This morning I put it all in a blender--it took a couple of blends to get it all.
Smooth now, it's on the stove over a very low heat. I've just added more black pepper and some really good Madras curry powder and a bit of nutmeg. So far it's tasting great. The spices will take a little while to marry with each other and the rest of the soup. In another hour or two, that's gonna be one fantastic soup. Bring your bowls if you're nearby and hungry.

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