There was a pumpkin I bought to make Pumpkin Souffle sitting there near me, cute as a pumpkin. It was six inches in diameter, beautifully symmetrical in shape and looking a little presumptuous. “Like Hey, I’m still here! So what’s the deal?” Abandonment issues, I suppose, because I ditched the Pumpkin souffle idea, when I couldn’t find the original recipe I had read. Nertz.
Never mind. Here’s the scoup* on the soup and seeds that I made from this delightful pumpkin.
How to cook one small pumpkin on the stove top.
~ Take a sharp knife and cut the top of the pumpkin out like a lid. Remember to account for the size of your hand to be able to scoop out the seeds with the flesh. Put seeds in a bowl to clean later.
~ Steam the whole pumpkin in a covered heavy cast iron ceramic pan in water. Fill the pan about 2/3rds of the way up, after you deposit the pumpkin with the cut out lid loosely placed back in the top. If the pan lid doesn’t completely close, not too worry, as the pumpkin cooks and settles the lid will close. Medium heat to get the cooking started for 10 minutes and then lower the heat to simmer.
~ Check the pumpkin for water level after about 20-30 minutes. Add water if or when needed. After another 20-30 minutes, take a fork and see if it goes all the way through the side of the pumpkin. Check the pumpkin’s lid – lift it off and see if all the pumpkin has turn soft and a darker color. If you see whitish uncooked part continue to cook. 15-30 minutes more…check on it. I keep the temperature low so as to not burn the bottom of the pumpkin. A heavy cast iron pot acts like an little oven.
How to roast Pumpkin Seeds
~ While you wait the pumpkin seeds can be cleaned of the excess stringy pulp and washed in a sieve with cold water. Do not dry the seeds with paper towels as they will stick. Then dry them in the oven at 300F/150C for 30 minutes on an oiled baking pan. Add flavors by spicing them up and cooking another 30 minutes. (They are so delicious.)
Pumpkin Soup Recipe: adapted by me here, from all recipes – Retrieved 12-9-2018
Prep:15 m Cook: 1 hour Ready In: 1 h 15
- 6 cups of stock
- 1 1/2 teaspoons salt*
- 4 cups pumpkin puree
- 1 teaspoon chopped fresh parsley*
- 1 cup chopped onion
- 1/2 teaspoon chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream** substituted milk
- 5 whole black peppercorns*
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns in a large pan. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
♡ Notes: Using half of the freshly cooked pumpkin, I halved the recipe, substituted milk for cream, and used cracked pepper. Used homemade broth with water. Added a teaspoon of thyme. Cut the pumpkin into small pieces. Added three tablespoons of fresh shredded chicken toward the end of the cooking and pureed the soup with an electric hand blender.
The pumpkin was naturally sweet. The other half of the pumpkin was frozen to make a pie in the future. Yes.
By the way, I read that most “Pumpkin in cans is really squash.” Hmmm. Just another one of those food substitutions to make me wonder about what Is in pre-made foods.
Slow food preparation in winter is relaxing. There are so many days that are cloudy that I cannot paint without extra lights. I need natural light to “see” the colors. Cooking is one way to enjoy the time of darkness, learn new skills and try new recipes.
Have a beautiful rest of the week.
Thanks for stopping by my kitchen.
It’s Friday! The sun has returned!
If your looking for festive, fun food ideas for the holidays, this is the party to see or join.