Duh, I know Halloween is past and it's almost Christmas, but we're talking about a crisis. In case you haven't heard, there's a pumpkin shortage. And if everyone keeps buying 2 cans of Libby's every time they go grocery shopping, like me, it's only bound to get worse. Is this how hoarding starts?
Perfectly good pumpkins are rotting on the vine, due to heavy rains that kept the farmers from their muddy fields. If we didn't appreciate this humble, husky-shouldered vegetable before, we will soon. Gone are the days when pumpkins were just for pie; nowadays they feature in risotto and salads, curry and souffles. As for me, I have to confess I haven't done anything so creative. Inheriting my mother's southern sweet tooth, if a vegetable can be made into pie, I'll opt for it every time.
But this scarcity has me thinking twice. I brought in the cute little pie pumpkin that has been sitting obediently decorative at my back door. I got out my little hack saw and had at it. First, I am probably the only person on the planet who hadn't toasted pumpkin seeds. Now I can tick that off my list.
Roasted pumpkin seeds The Garden Buzz
Taking a pumpkin soup recipe from www.epicurious.com, one of my favorite cooking sites, I did something a bit unusual for me; I eliminated the recommended bacon, butter and sour cream and tweeked it. What happened is more a medley of pure veggie essence featuring the pumpkin. And in spite of the absence of cream, it was so creamy. As usual, this is more suggestion than recipe. I take no responsibility. However I have to say that soup is very forgiving, if we could all aspire to the same, the world would be a better place. But I digress.
Roasted Pumpkin The Garden Buzz
Before the soup, roast the pie pumpkin. Easy, two halves face down on an oiled baking sheet, covered with foil and baked at 350-400, your choice, for around 20 minutes. Poke with a fork occasionally, when very soft, it's done. Let cool and then scoop the flesh out. You can do this the day before and rest up, if that was too arduous.
In a big, heavyish pot, saute in light olive oil, a cup of chopped leek (it's a lengthy, much milder version of an onion), a minced garlic clove and a bay leaf. When softened, add about 3 cups of the roasted pumpkin, 2 peeled, chopped apples and 2 cups of chicken broth and 1/2 to 11/2 cups water, depending on the thickness preferred. Simmer until all is soft. Remove the bay leaf. Whiz it in batches in the blender (watch out, it's hot) and return to the pot. Sprinkle with a bit of allspice, yes, allspice, trust me. Salt and pepper to taste. Or do like my husband and douse it with Tapatio sauce. Heat gently and serve with some earthy type of bread. Bon appetit!
Pumpkin Soup The Garden Buzz
If you enjoyed this post, you might like, National Pie Day for a great recipe for Pear Tree Pie!
