Sunday, November 22, 2015

Pumpkin Soup

Pumpkin Soup

  • 7 - 8 pounds pumpkin
  • 42 ounce vegeitable broth
  • 1 carrot, chopped
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 2 tablespoons sugar
  • 1 cup croutons (If desired)
  • Salt and pepper to taste

  • Slice off the top fourth of the pumpkin with a large sharp knife; set aside.
  • Scoop out seeds and stringy pulp. 
  • Replace top of pumpkin(s). 
  • Place pumpkin on a 15x10x1-inch baking pan. 
  • Bake in a 375 °F for 50 to 60 minutes or until flesh can be scooped out easily. (Pumpkin will not be tender at this point.) 
  • Cool slightly for easier handling. 
  • Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls. 
  • Cut flesh into chunks (you should have about 4 cups). Do not remove any flesh from bottom of shell. Discard pumpkin top.
  • Combine the 4 cups pumpkin flesh, broth, carrot, ginger, curry powder, and cumin in a large pot. 
  • Bring to boiling; reduce heat. 
  • Cover; simmer for 10 to 12 minutes or until vegetables are tender. 
  • Blend or process mixture, a third at a time, in a blender or food processor until smooth. 
  • Place pumpkin shell in a 3-quart casserole. Pour soup into shell. 
  • Bake, uncovered, in a 375 degree F. oven for 20 minutes.
  • Cook onion and sugar in reserved drippings until onion is tender. 
***Makes 8 to 10 side-dish servings (about 8 cups).****

***If desired, discard pumpkin shell. Cover and chill precooked pumpkin up to 24 hours. Continue as above except do not bake in shell.***

Until next time, when we can chit-chat again! T.

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