Today roasted pumpkin seeds fill a half-pint jar. These are from the pumpkin I cooked over the weekend. The same pumpkin that moved from sitting on the steps of my back stoop, to being cut in half, scooped clean of seeds and set on a cookie sheet to bake in a 375 degree oven for 1 and 1/2 hours. Now I have unlimited (it seems) amounts of fresh pumpkin to incorporate into tasty fare.
Such as pumpkin soup and a pumpkin cream pie that unwittingly metamorphosed into a pumpkin mousse dessert due to a teeny mishap. As I was hurrying and scurrying about Saturday on my way to place the prepared pie into the refrigerator...OOPS! The gingersnap crust blended throughout the pumpkin cream and became a delightful consistency to make this dessert extremely yummy!
Have you ever tried Pumpkin soup?
Saute a medium onion and a clove of crushed garlic in 2 Tablespoons of butter. Cook these until the onions are tender and translucent. Add 4 cups of chicken broth (I used boxed). Add 1 teaspoon of crushed red pepper and simmer, uncovered, about 30 minutes. Then add 2 cups of fresh pumpkin (or one can if using canned pumpkin). Simmer at least another 30 minutes. Cool slightly and then process the soup in a food processor in small batches. Pour back into saucepan, add 1/2 teaspoon of salt and one cup of heavy cream. Garnish with tiny snips of fresh chives, a dollop of sour cream or a sprinkle of fresh nutmeg.
Now, I do believe I have re-typed pumpkin from "pumkin" enough times already! Goodnight!
