We Just Ate the Great Pumpkin

13 Nov

Photo credit: Urban Farmer

Well, to be honest, it wasn’t all that big of a pumpkin.  It was a sugar pumpkin.  The kids didn’t want big pumpkins this year, so we picked out some sugar pumpkins.  Instead of carving them into jack-o-lanterns, they were just as happy painting them with non-toxic, water based paint (I knew I would be cooking them after Halloween).  When they decided to go with the smaller pumpkins, I instantly started scrolling through my pumpkin recipes.

I learned a few years ago that you could just bake the pumpkin whole!  I thought this was the neatest idea and after trying it, realized how super simple it is!  Just place the pumpkin on a baking sheet in a 350 degree oven and bake for approximately 45 minutes.  Let it cool for a bit before you cut it in half and scrape out the seeds and stringy parts with a spoon.  After peeling it, run the pumpkin through the food processor  or a blender and use it in place of canned pumpkin in your recipes.We strayed a little from the original recipe this time around.  In addition to using fresh pumpkin, you can use your own chicken stock.  We also did not have the pear nectar, so we used our juicer and juiced some apples and carrots instead.  With grilled cheese sandwiches, it was the perfect fall meal!

Ginger-Pumpkin Soup

Ingredients:

2 can(s) (15-ounce) pumpkin puree

3 can(s) (14 1/2-ounce) chicken broth 1 can(s) (11 1/2-ounce) pear nectar

1/3 cup(s) creamy peanut butter

2 clove(s) garlic, finely chopped

2 tablespoon(s) grated fresh ginger root

2 tablespoon(s) finely chopped green onion

1 tablespoon(s) fresh lime juice

1/2 teaspoon(s) salt

1/4 teaspoon(s) ground cayenne pepper

Toasted pumpkin seeds (optional)

Chopped chives (optional)

Directions:

  1. In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
  2. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
  3. Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.

 

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