Today is kitchen day - finally tackled this big French pumpkin, got it dissected, cleaned, baked, and scooped out the hot flesh. Half of it took up the entire large baking sheet. Looks like I'll be making pumpkin pies and pumpkin soup, etc. in the near future. For now I think I'll freeze most of it once I run it through the food mill.
There's no time for studio work today, so I'll just do a bit of filing and catch up on some reading, before an early dinner and some pick up grocery shopping. The days sure do fly by too quickly lately.
Here's one of my favorite pumpkin soup recipes, June. Easy to make on a busy day, especially if you've frozen some of that pumpkin bounty.
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That recipe looks great. Now I just have to figure how much of this pureed pumpkin I have is equal to the amount of squash from those two acorn squashes. I always have some coconut milk and coconut cream on hand so I might try to make this tomorrow. Cinnamon toast would go great with it!
ReplyDeleteI'd have to guess about 2 cups. I've made this before with a can of pumpkin puree that I spread out on a cookie sheet and let brown somewhat in a hot oven - just to get some extra flavor on it. That would be a little less than 2 cups, I think. Be sure to read some of the comments on the blog to get some variants that other people have tried. I've made it with stock at times, both chicken and veg, and also sauteed some onion to start it, too. It's a good recipe to play around with.
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