 The Post-Halloween Pumpkin
Dilemma
by Julie Gale
(October 30, 2003)
One of my family’s favorite autumn outings is to go
to a lovely pumpkin farm in Dutchess County. Linda, the pumpkin
lady, introduces new varieties of decorative and edible squash
nearly every year. It is impossible for us to go home without
a trunk full of gourds, squash, and both inedible and edible
pumpkins, known as jack-o-lantern and cheese pumpkins.
After the fun, feasting, and festivities of Halloween have
ended, we are usually left with several pumpkins that have
been left uncarved. I love to make pumpkin bread, pumpkin
pie, and especially pumpkin soup from pumpkins that remain.
The following recipe can be made with either a fresh pumpkin
or just as easily with canned pumpkin puree. (Be certain not
to buy pumpkin puree that has been seasoned for pumpkin pie.)
I use freshly roasted pumpkin seeds to garnish the soup,
but you can leave it ungarnished or use any other type of
seed or nut, such as sunflower seeds or chopped peanuts.
PUMPKIN SOUP
4 Tbs. unsalted butter
1 large yellow onion, finely chopped
4 cups peeled and cubed fresh pumpkin or 1 large can of pureed
pumpkin
2 tsp. curry powder
1 tsp. ginger powder
1 box high-quality chicken stock
1 cup ½ & ½ (either regular or fat-free)
salt and pepper
roasted pumpkin peeds for garnish (see recipe below)
Boil the fresh pumpkin in a large pot of water until it
is soft when poked with a sharp knife. Drain and allow to
cool. In a large soup or pasta pot, melt the butter over medium
heat and sautee the onions until they are soft, but not browned.
While the onions are cooking, puree the pumpkin in a blender
until smooth. Add the pumpkin puree to the onions and then
add the curry and ginger. Mix well. Add the chicken stock
and bring to a simmer over medium high heat. Reduce the temperature
to low and cook partially covered for about 10 minutes. Add
the ½ & ½ and stir thoroughly. Taste for
salt and pepper and serve garnished with the roasted pumpkin
seeds. Serves 6
Roasted Pumpkin Seeds
Fresh pumpkin seeds, washed and dried on paper towels
Olive oil
Kosher salt
Preheat oven to 350 degrees. Brush the oil on a baking sheet.
Sprinkle the seeds evenly onto a cookie sheet. Bake until
golden brown, about 10 minutes. Season with the salt. Cool.
This recipe along with other Halloween goodies will be taught
by Julie Gale at her Larchmont cooking school on October 28th
from 7-9 PM. For further info. she can be reached at (914)
834-5353 or PJAZTEGale@optonline.net
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