Hello Autumn. What a fine day it was today. This morning was a bit chilly, this afternoon was just the right kind of 75*, and this evening is ending the right way with a little cool air and crisp sunlight through the trees. After snapping a few pictures of life around our backyard farm, I decided a proper introduction into autumn cooking was in order: pumpkin soup.
I’ve heard many people say that they don’t really care for pumpkin soup. First of all, they are probably crazy or missing their tongue or something. Secondly, they most likely aren’t using a pie pumpkin. And thirdly, they almost certainly are over seasoning it. Don’t try too hard when pumpkin is involved. It is meant to be subtle. My recipe for pumpkin soup plays on the light, yet rich, flavors of the small pie pumpkin and is paired with simple ingredients like green onions, cilantro, garlic, and chicken stock. Actually– that’s pretty much the whole recipe. “Stir and serve” folks! Any recipe that a three-year old child and a very picky man will eat, can’t be all that bad. Am I right ladies?!
Frühlingskabine Pumpkin Soup :: serves 4
Select one small, ripe “pie” or “sugar” pumpkin. Try not to use standard jack-o-lantern pumpkins as they lack flavor. Cut around and remove the stem of the pumpkin. Remove the seeds and pulp stuff and slice the pumpkin in half. Place your pumpkin halves, face-down, into a baking pan and cover with tin foil. Bake the pumpkin at 400*F for 80 minutes or until the pumpkin meat is tender like a baked potato.
Remove the meat of the baked pumpkin and mash or purée. Mix the pumpkin and following ingredients in a medium-sized sauce pan:
• cooked pumpkin purée from one small pie pumpkin
• 3 1/2 cups chicken or vegetable stock
• 2 Tbsp cilantro, chopped
• 1/2 cup green onion, chopped
• 1 clove garlic, minced
• 1/4 cup milk
Simmer over medium-low heat for 15 minutes. Serve and enjoy!