SC - Ways to Win

[Morgan Cain]

That recipe's different to ours here.

Mine (in the fine mediaeval tradition) has no actual measurements, just
ingredients to taste.

Pumpkin (peeled and chopped into 2" or so bits), chicken stock (or better
still, chicken pieces, pre-browned - remove the bones at the end) and
water), onion (browned), garlic and parsley. Put in a pot and simmer until
everything's falling apart when prodded.

Blend to a smooth paste and serve, with optional pepper, sour cream and
parmesan cheese (and bread).

Last time I used a half a large pumpkin, two onions, 1 kg of chicken legs, a
couple of cloves of garlic (not enough for our tastes, really, but too much
for my MIL, who's not a fan), and a good handful of fresh parsley.

As you can see, there's no sweetening in this soup, probably as we tend to
treat this as a savoury rather than a sweet vegetable.

Glenda.
(amateur anthropologist)

> >  --- CBlackwill at aol.com wrote:
> >  > Pumpkin soup baked in its own shell makes a nice
> >  > Halloween first course
>
> Following is my version of Baked Pumpkin Soup
>
> 1 large pumpkin, cleaned of all seeds and strings
> 1 Spanish onion, fine dice (Vidalias work well, also)
> 1 Tblspn Butter
> 3 Tblspns Dark Brown Sugar
> 1 tsp nutmeg, freshly grated
> 1 clove garlic, peeled and minced
> 3 cups fresh chicken stock
> 2 oz butter, melted
> 2 oz bread flour
> 1 gt Heavy cream (35% butterfat)
> 1/4 cup parsley, fresh, chopped
> salt and pepper to taste
>