Pumpkin Soup – A Great Squash Meal for Winter
One can grow a lot of pumpkin without a whole lot of effort. Some kinds will keep for about a year, without refrigeration. This makes pumpkin (or squash, if you prefer the term) a good, long term food crop. But, I ask, how much pumpkin pie can one eat? A lot of folk don’t know of anything else to do with pumpkin, other than to make pie.
In most cases the terms “pumpkin” and “squash” are interchangeable. Squash or Pumpkin…and a little on history
Pumpkins and winter squash are easy and productive crops for the home gardener. By selecting a suitable variety for one’s conditions it’s possible to achieve an incredible crop! This morning I was out in our shop and sorted through well over 20 pumpkins. I wasn’t planning to make pumpkin pie, rather, something for lunch… pumpkin soup.
There’s more one can do with pumpkins, than just pie!
First, I selected a pumpkin from the shop, split it and scooped out the seeds. I laid the two halves, cut side down on a cookie sheet and baked them for 1 ½ hours at 350 F. This is how I got the 3 cups of cooked pumpkin, needed for the recipe. Actually, I came up with slightly more than 6 cups of cooked pumpkin. That’s not a problem. I simply scoop and measure the extra into zip lock bags, label them, and freeze them for another day.
Squash is easily baked on a cookie sheet, to be scooped out of the shell when cooled
I adapted the recipe found on page 185 of the 1975 edition of Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, the cook book which my wife received as a wedding gift, back in 1982. I’d recommend any edition of Joy of Cooking. It’s just a great cook book!