This years pumpkin crop was not as big as we anticipated. Last year we had enough for the kids to set up a stand and make a few bucks. I really can’t complain because we still had plenty for ourselves, some to give away, and the rest went to the pigs.
The kids made a few jack o’ lanterns
and I cooked some up and froze it.
We cooked up some seeds tossing them with a bit of olive oil and sea salt. Next year I’ll be sure to try Don’s recipe
for pumpkin seeds. This post is also a great tutorial for making pumpkin puree for anyone that may be interested in learning more. Up until last year I had no idea that you could just cook up any old pumpkin. Regardless, next Spring I will try and grow some pumpkins specific for cooking in hopes of a richer flavor and smaller pumpkins for easier handling.
I put 20 bags in the freezer. I have cooked two dishes with it since. A tasty pumpkin custard that the whole family enjoyed and the other night I cooked up a delicious pumpkin soup that
I will make again for sure. Here is the link
and the recipe…
Simple Pumpkin Soup
1/2 cup onion
2 cups of mashed cooked pumpkin (or canned)
1 teas salt
1 T sugar
1/4 teas nutmeg
1/4 teas ground pepper
3 cups chicken broth
1/2 cup of half and half (can use fat free)
Those are not exactly the steps I took. I removed both the chicken stock & the pumpkin from the freezer and thawed them in my crock pot. Then I added spices & cooked onions. After a few hours I ran it all through my food processor to chop up the pumpkin a bit more. In addition to the above spices I added 3/4 tablespoon of cumin, meant to add curry but it still tasted good.
Perfect soup for the season!