Ok, technically, it's pumpkin soup and roasted pumpkin seeds, but it's made out of the pumpkins my mother-in-law had on her porch this fall. Since they were small cooking pumpkins, I bought them home to cook. Finally got around to doing that today. I'm having yummy pumpkin soup for dinner.
@squamloon@grammyn@randystreat@danette Thanks. It is yummy. I just had some for dinner. Here's the recipe I posted on a FB page if you are interested:
Today, I "recycled" my in-laws' autumn decorations that I nabbed off their porch and brought home with me. I cleaned and cooked the pumpkins (roasted then in the oven for about a half hour on 350). I put two 4-cup bags of pumpkin in the freezer for Thanksgiving pies. Made the rest into pumpkin soup. Oh, my goodness, it tastes so good. Here's the recipe. In a blender, blend (in small portions) about 4 cups of cooked pumpkin, 32 oz chicken stock, one onion diced, 1 tsp minced onion and 1 tbs fresh chopped basil. Put it in a sauce pot on simmer. Cook for about 30 minutes and add a cup of sour cream, 1/2 stick of butter, salt, pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tst ground ginger, 1/4 tsp ground turmeric, and some more fresh basil if you want. Simmer a little while longer and enjoy. So yummy! And you can use canned pumpkin the rest of the year or acorn squash.
Today, I "recycled" my in-laws' autumn decorations that I nabbed off their porch and brought home with me. I cleaned and cooked the pumpkins (roasted then in the oven for about a half hour on 350). I put two 4-cup bags of pumpkin in the freezer for Thanksgiving pies. Made the rest into pumpkin soup. Oh, my goodness, it tastes so good. Here's the recipe. In a blender, blend (in small portions) about 4 cups of cooked pumpkin, 32 oz chicken stock, one onion diced, 1 tsp minced onion and 1 tbs fresh chopped basil. Put it in a sauce pot on simmer. Cook for about 30 minutes and add a cup of sour cream, 1/2 stick of butter, salt, pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tst ground ginger, 1/4 tsp ground turmeric, and some more fresh basil if you want. Simmer a little while longer and enjoy. So yummy! And you can use canned pumpkin the rest of the year or acorn squash.