Pumpkin Soup
Friday, October 28, 2011 at 09:08AM 
Well it is definitely fall. The nights are colder, the leaves are turning, we have wild turkeys in our yard and when I stepped outside this morning there was the biggest pile of bear poop ever!
So now it begins. Drunk bears on fermented pears. Great.
In the upcoming weeks you will see some pear recipes but for this week we have PUMPKINS!
Pumpkin Soup
2 or 3 sugar pumpkins
Peel and chop in big pieces
Mix the pieces with olive oil, salt, pepper and about a 1/4 cup of dark cane syrup.
Spread out on a lined baking sheet and bake at 350• for about 30min. You want them soft.
While that's baking, sauté an onion and a couple cloves of garlic.
Add the pumpkin
Add a pinch of nutmeg and cinnamon
Add a cup of chicken stock
Simmer for about 30min
After it cools, purée
Return to the stove and add some cream or milk or more stock until to get the consistency you want.
Add 1/4 cup of peanut butter ( trust me)
Adjust the seasonings.
Now there are lots of options with this recipe. You can use canned pumpkin. You can add coconut milk and curry. Have fun and experiment. Just keep tasting till you get what you want.
I like to serve it topped with sour cream. Spoon some into a baggy, squeeze it down to the tip and cut the tip off. Now you can pretend you are an expert decorator.
In my mind it always looks better!
We're serving it with a scary blood red wine, in front of our favorite Halloween movie, Young Frankenstein and then we are going to DarkWing Manor to get even more scared. And no, I draw the line at dressing up. I leave that to the experts.
Happy Halloween!
Reader Comments (1)
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