The first time I heard of Pumpkin Soup, I thought "Ewwww"! It just didn't sound like a good idea to me, but then I had the opportunity to have some and was I ever surprised. I loved it! Good thing I have an open mind. If you've never had Pumpkin Soup before, this is the perfect time of year to try it out.
Chop your fresh pumpkin into small cubes, remove the rind, and simmer in salted water for 30 minutes. Then follow the recipe:
1 finely chopped onion
2 Tbl butter
2 Tbl flour
2 lbs. pumpkin (abt. 2 c.)
5 c. chicken broth
1/4 c. white vermouth (optional)
1 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
2 egg yolks
1 c. whipping cream
Saute the onion in butter until it's soft, then stir in the flour. Mash the pumpkin into a puree and add it. Then add the chicken broth, salt and vermouth (if you're using it - there was none in the soup I had). Cover it and simmer for 15 minutes. Add the ginger and nutmeg. Mix the egg yolks and cream together and add to soup. Heat it until hot but not boiling. This serves 6.
Serve the soup in a hollowed out pumpkin. It'll be big hit!
Don't throw the seeds away. Any time we carve pumpkins, or use them for baking goodies, I roast the seeds. They are one of my favorite fall treats.
Wash the seeds off. Then mix 1 tsp Worcestershire Sauce, 3 Tbl melted butter, and salt to taste. Stir that over 2 c. of pumpkin seeds, spread out on a cookie sheet and bake at 225 for 2 hours. They make a great substitute for some of the candy through the holidays!