Friday, October 20, 2006

Squash Soup in a Pumpkin Tureen

Pumpkin Soup

Your serving containers:
-1 large decorating pumpkin washed and scrubbed in cold water to remove all dirt - either Jack-o-Lantern or Ghost varietal.
-6 small pumpkins washed and scrubbed in cold water to remove all dirt - Jack-Be-Little or small Trickster

Your soup ingredients:
-1 tbsp olive oil
-1 buttercup or butternut squash (about 3lbs) peeled, seeded and diced
-1 onion, diced
-1 carrot, peeled and diced
-1 celery stick, washed and diced
-Stock to cover all vegetables. (vegetable or onion stock can work here)
-1 tsp tumeric powder
-1 tsp curry powder
-salt and pepper to taste

In a Dutch oven, on a medium heat, warm oil and throw in turmeric and curry powder. Stir until the aroma of the spices fill the air. Add in the onions and sweat until translucent. Add in your squash, celery and carrots. Stir in to coat with onions and spices. Cover with hot stock. Bring to boil and simmer for 30 minutes.

While that is cooking, prepare your large pumpkin to serve as soup tureen. Slice the top part of the pumpkin off to make large lid. Empty out the flesh and seeds. You can save the seeds to roast. Rinse out the inside of the pumpkin and pat dry with paper towels. Set aside.

With the small pumpkins, you will want to shape them to be able to hold the soup. Again, remove the tops of the pumpkins to offer a wide mouth to hold soup. Seed and empty of the pumpkins. Rinse out with water and pat dry.

Once the soup has cooked, using a hand blender, puree the vegetables to make a thick pottage. If you find the soup is too thick, you can add more stock to thin out. Once your soup has reached the right consistency, salt and pepper to taste.

Pour soup into large pumpkin and place the small pumpkin in plates to serve soup to guests. Enjoy!

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