(Cautionary note: We didn't carve our jack-o'-lanterns until Halloween, and I brought them in for cooking the next day. I also cut away the inner layer that was presumably contaminated by burning candle wax.)
Remove flesh from your pumpkin, and cook it however you like (oven, microwave, stovetop). My technique was to put the pumpkin in my soup pot with about an inch of water. When the water was gone and the pumpkin was beginning to caramelize, it was also perfectly done.
Mash your pumpkin (you will need 3-4 cups mashed, or use canned pumpkin, which is better and easier but will not make you feel as virtuous in the preparation).
In a soup pot, melt a tablespoon of butter and saute an onion, a stalk of celery, and an apple (all diced fairly small) until they are soft. Add your pumpkin and 3-4 cups chicken broth. (I used a can of chicken broth and a cup of water, but the soup was a little thick.) Also stir in 2 Tbsp. dark brown sugar, 1/2 tsp. ground ginger, and 1/2 tsp. ground cinnamon, along with salt and pepper to taste (I used 1/2 tsp. salt and several grinds of pepper). Cook gently a few more minutes, then puree soup with immersion blender to desired texture. Stir in 1/2 cup heavy cream and reheat if necessary, but do not boil.
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