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Not posting this in the right month... but as I'm planting pumpkin seedlings now... and I've been meaning to post this...
Ingredients:2-3 tablespoons butter1 onion, diced2 carrots, peeled and diced1 apple, peeled and diced2 cups fresh pumpkin (the smaller the pumpkin, the better the taste)1 tablespoon sage leaf2 celery sticks, diced3 cups chicken stocksalt & freshly ground black pepper OPTIONALup to 1 cup cream (I think just 1/2 is really all you need if you want to use cream at all)2 teaspoon thyme 4 tablespoons chopped parsley1 tablespoons minced garlicDirections:Scrub whole pumpkin under water, removing all dirt. Cut up the whole pumpkin into pieces that will fit into your steamer pot. Then, using a spoon or an ice-cream scooper, take out all the seeds and stringy insides. And, at some point, separate seeds for roasting later or even for planting.Rinse pumpkin pieces under running water, and then place into your steamer pot. Steam pumpkin pieces for 20-25 minutes. Remove pieces from the steamer CAREFULLY - be careful, because they WILL burn you if you aren't careful. Let them cool for 10 minutes. Remove skin, or, scoop out softened pumpkin innards (these should scoop out very, very easily after steaming). Puree what you've scooped out and put it into a large bowl. Use 1 cup of chicken broth to rinse out residue from blender and pour into same bowl. Put all this aside. Dice and steam carrots, celery and apple together, about 15 minutes. Puree together. Add to bowl with pumpkin. Use 1 cup of chicken broth to rinse out residue from blender and pour into same bowl or crock pot. Melt butter and saute onion together, about 8 minutes. Puree. And, once again, use 1 cup of chicken broth to rinse out residue from blender and pour into same bowl or crock pot. Pour all ingredients, including herbs, but NOT the cream, into the crock pot. Stir. Cook on high for two hours, stirring every 30 minutes. Then pour in cream, change temp to low, cook for one more hour. Season, to taste, with salt and pepper. Divide soup among 4 soup bowls and serve immediately.
-=-=-=-=-=- Jayne Cravens Author, The LAST Virtual Volunteering Guidebook
It feels like winter is back here on the east coast, so this recipe will come in handy !!
Chris Delatorre · Editor, science geek, remote work advocate · https://twitter.com/urbanmolecule
I have made this soup and it is amazing and very filling.
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