Recently we took a trip to a local pumpkin patch with a homeschooling group. We came home with four little pumpkins--pie pumpkins, the kind which are too small to carve.
The children promptly decorated their three pumpkins with washable marker.
I'm not sure how one is "supposed" to cook a pumpkin, and I didn't feel like looking it up, so I just cut my pumpkin in half, removed the seeds, and put the two halves cut side down in a baking dish. Then I baked it at 350 degrees for a little over an hour, until it looked done. The skins peeled away easily, and the good pumpkin flesh that was left I put in the fridge until I decided what to do with it.
I decided to make pumpkin soup for lunch the next day, since I love soup for lunch, especially vegetable soups, and with a sudden nip in the air in these parts, hot soup is an especially desirable lunch.
After perusing a plethora of bizarre recipes online, containing everything from coconut to ravioli (although not in the same recipe!), I decided to just wing it. This is what I came up with.
Laura's Thick and Rich Pumpkin Soup
3 tbsp butter
2 cups mashed cooked pumpkin
1/2 tsp salt
1/8 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground black pepper
1 can chicken broth
1 cup evaporated milk
Chop the onions and cook gently with the butter until soft. Add all remaining ingredients except milk. Use an immersion blender to create a smooth consistency. Heat just to the boiling point; add milk, and heat through but do not boil. Serve garnished with fresh parsley.
This soup is very thick. If you prefer a thinner texture, you can add the full can of evaporated milk, instead of only 1 cup, or you could even add water.
This soup was delicious. I enjoyed mine in a wooden bowl that Chris recently made. When we sell these in our shop, we don't really recommend using them for wet things like soup--but I couldn't resist. There is something about the sight of homemade soup in a wooden bowl that just pleases me. It looks so rustic, and timeless. Add a wooden spoon in (which I didn't have) and it could have been a meal from 1000 years ago. :)
Anyhow--I made this soup with baking powder biscuits, which were delicious dipped in the soup. Here's my favourite recipe for biscuits:
Easy Baking Powder Biscuits
2 cups flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup cold butter
2/3 cup milk
Stir together dry ingredients. Using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Add the milk and stir until dough sticks together. Add another tablespoon or two of milk if needed. Knead dough a few times until it sticks together. Pat out and use a biscuit cutter to cut out biscuits.
Place on ungreased baking pan and bake at 450 degrees for about 12 minutes, or until golden brown on top. Serve immediately with butter.
With homemade applesauce for dessert, this makes the perfect fall lunch.