Oct 23 2008
I was just told I need to write about Pumpkin soup! So lets go!!!!!
Well it is October, and We are carving Jack-o-lanterns for our front lawns. What do you do with the Pulp? I was asked this question by a friend of mine and I didn’t have an answer right away. The pulp of a pumpkin is useless, but the seeds on the other hand!!! Toast them, and put them out with the other treats you have at your party. I love toasted Pumpkin seeds and they are free! As We all know once you carve a pumpkin, It is useless for making a pie, You need the meat of the whole thing to make a pie, not just the eye holes! Pie pumpkins are small and designed for just that use, making pie. They tend to be grown to produce just enough meat for one pie, and are only good for carving if you wish a vary small Jack-o-lantern. I used to carve one for my car and put it on my dashboard!
But lets get to the soup now!
I have found in making soup you need to start with a good foundation, What do you want the end result to be? Do you want a savory, or sweet soup? Hot, or cold? Do you want it to be a vegetarian soup, or not! I normally go with a vegetarian base for all my soups. Not because I am one, but they seem to appeal to a wider audience.
If you are starting with a fresh pumpkin you want to roast it first! this is not a “necessary” thing but it will bring out more of the natural sweet flavor of the meat! It will also make it more deep in flavor. You can start with boiling the meat but this adds liquid that you need to remove before you make your pie, Soup on the other hand is fine, the added liquid is a bonus!
When you are making soup out of any squash you want to first decide if you want to bring out the sweet flavor or not! If you do you want to roast the squash and caramelize the sugars that are in it naturally. If not you need to boil it and keep it more true to It’s natural flavor. I prefer to roast my squash along with the other ingredients to enhance the flavor and give it more depth.
Carrots, Onion, Celery absolutes in soup ( unless you are allergic ) Known as “Mirepoix” this is the basic of all soups. I find I don’t make a soup without these three ingredients unless they are first asked to be avoided. Any squash soup is enhanced by green apples, nutmeg, mace or cinnamon. These give it that special winter feel! With these simple tips you should be able to make your own soup!
GET IN THE KITCHEN!
I can’t tell you how rewarding cooking can be, Even for yourself! Just do it and you wont be disappointed.
James
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