Pumkins are not just for carving.
The only kind of pumkin I ever ate, until recently, was pumpkin pie and it was most likely always made with pumpkin purée from a can. Little did I know that there are a myriad of ways to prepare pumpkin! And, you can even invest in one or two ahead of time as they last weeks if they are not cut. But before you rush out and grab a pumpkin from one of the many bins from which you buy to make Jack-o-Lanterns, read on, and even better, check the link posted at the bottom of this post.
I have looked around and gauged the scene regarding pumpkins. It is really easy to find the type appropriate for Jack-o-Laterns, but less so to find the ones that taste best: sugar pumpkins or as they are sometimes labeled, pie pumpkins. This variety is sweeter and less stringy. I had no luck at Safeway or Coop, but did find them at Sobey's and at farmers markets. My mom told me they carry them at The Place, for anybody living in Fort Frances!
Here is a fabulous and healthy autumn meal that takes the best of the season and transforms it into something delicious! Now, doesn't that make you just a little bit excited about embracing autumn?
Pumpkin Soup
- 450g or 1 lb pumpkin, chopped into 1 inch cubes
- ¼ cup butter
- 1 medium onion, finely chopped
- 750 ml or 3½ cups chicken broth
- 2 cups milk
- Pinch of ground or grated nutmeg
- Salt and pepper
- 6 tbsp freshly grated parmesan cheese
Heat the butter in a large saucepan over medium heat. Add the onion and cook for 6-8 minutes, or until onion softens. Stir in the pumpkin and cook 2-3 minutes.
Add the broth and cook for another 15 minutes, or until pumpkin is soft. Remove from heat.
Pour into a blender or food processor and purée. Return liquid to the saucepan. Stir in milk, nutmeg and season with salt and pepper. Let simmer for 10 minutes. Stir in parmesan cheese and serve.
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