John and Amber

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Yesterday, I decided I wanted to cook a distinctly fall meal that we’d never had before. I found a recipe for Pumpkin Soup made from a raw pumpkin and it turned out to be really good. Even Amber, who isn’t too fond of pumpkin pie, really liked the soup.

Ingredients

• 1 yellow onion
• 1 quart (4 cups; 32oz) of vegetable stock
• 2 1/2 pounds of pumpkin meat (the pumpkin in the pics below is about 10 lbs)
• 2 tablespoons of butter

Step

1. Prepare the pumpkin
   Peel the out layer of the pumpkin like a carrot. Our peeler wasn’t big enough for the pumpkin, so I used a zester. Once it’s peeled, cut it in half and scrape out the strings and seeds.
   
   
   (this shirt was just a coincidence)
   
   
   
2. Chop and sauté onions in butter
    
   
3. Pour in the vegetable stock, cut the pumpkin into cubes, and pour in all in. Bring this to a boil, then lower the temperature, and let it summer for 10-15 minutes until the pumpkin is soft.
   
   (note: we double the recipe and ended up using 1.5 onions, 5lbs of pumpkin, and 46oz of vegetable stock which isn’t quite right according to the recipe, but it made a wonderful thick soup)
   
4. Puree the pumpkin. After smashing it, I used the blender to puree it all.
   
   
5. Season to taste. We liked it with just some salt and pepper, but you can also add ginger, curry powder, or soy sauce.
   
   

Believe it or not, this soup is really, really good. Here some selling points

• It’s special since pumpkins are only in season for a short time
• It’s super low in calories
• Pumpkin is apparently a magical plant that has all kind of good vitamins and cancer fighters.
• It freezes well.
• It will make great, cheap, and yummy baby food

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