desperate now. i got a ghost pumpkin:



and i want to cook this little guy up. the only problem is i've never made pumpkin soup before. www.epicurious.com looks disappointing. i just want a basic cream-of-pumpkin soup. no extras.

does anyone have a decent recipe on file?

__________________
INSPIRATION. LIBIDO. APPETITE.
____ _ _ ___ ___ _ _ _ ______ __ _ __ _ _ ___ _ _ ____
_______ _ _ _ _______ _ __ ___ __ _ _ _ ________

is that what those are called?
my mother grows them in her garden
i could've sworn she said they are less tasty than the regular type?
i will update if i do find a recipe though

__________________
should i choose a noble occupation
if i did i'd only show up late and sick
and they would stare at me with hatred
plus my only natural talent's wasted

thx. the label said it was a ghost pumpkin. i'd never seen one before. it also said the meat was supposed to be really sweet, but i don't know.

__________________
INSPIRATION. LIBIDO. APPETITE.
____ _ _ ___ ___ _ _ _ ______ __ _ __ _ _ ___ _ _ ____
_______ _ _ _ _______ _ __ ___ __ _ _ _ ________

since we're on the topic of freak produce -- i had some "broccolini" today



it's a petite form of regular broccoli. it was great!

__________________
INSPIRATION. LIBIDO. APPETITE.
____ _ _ ___ ___ _ _ _ ______ __ _ __ _ _ ___ _ _ ____
_______ _ _ _ _______ _ __ ___ __ _ _ _ ________

roast it first, cubed with sprigs of fresh thyme, s&p until it's caramelized
then into a pot, diced carrots, celery and onion. saute...
add the pumpkin and cover with water (or stock )
simmer
add cream, simmer a little more
s&p (or cayenne for the zippy) to taste
blenderize

mmm!

__________________
vinaigrette

ooh now i wish i had eaten one of them
that explains it
she doesn't really go for sweet stuff
hmm, maybe next year for me, probably too late now

__________________
should i choose a noble occupation
if i did i'd only show up late and sick
and they would stare at me with hatred
plus my only natural talent's wasted

does it taste "petite"? i see that stuff at the supermarket. the big massive long lanky stalks put me off.

__________________
N/A

1 (2 pound) pumpkin, halved and seeds removed
1 teaspoon salt
1/4 plus a pinch freshly ground black pepper
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
31/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons pumpkin seed oil
15 to 20 small sage leaves, fried
Preheat the oven to 400 degrees F.

Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.


Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.


Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.

__________________

FFS. chop it up with a pund of potatoes, cover with vegetable stock and a cup of red lentils, a few cloves of garlic and a load of turmeric. stir in fresh chopped (herb of yr choice) and cream when serving.

also works well with a few chopped slices of smoked bacon.

you should come and be my personal chef

__________________
should i choose a noble occupation
if i did i'd only show up late and sick
and they would stare at me with hatred
plus my only natural talent's wasted

hmm. it just pisses me off that people dick around so much with soup. you eat it with a spoon!

wtf you freak. why are you getting all antsed up over SOUP?

__________________
N/A

Pumpkin Soup
1 onion
1 clove garlic crushed
Tablespoon of tomato paste
pumpkin
chicken stock
Parsley
Little bit of oil

Cook the onion and garlic in a large saucepan until it starts to brown, add pumpkin and stir letting the steam cook the pumpkin a little for about 2 mins

Add chicken stock and tomato paste and stir.

Cook for about 30 minutes until the pumpkin is soft.

Pour into the blender and add parsley. Blend until smooth.

Serve with sour cream and bread.

so did you make said soup with said pumpkin?

__________________
vinaigrette

i have never had pumkin soup, but i would love to try it. i saw racheal ray make it on the food network, and it looked so yummy! i don't know if i would like it, but i would love a taste of it!

thanks for the input guys. i am planning on murdering my pumpkin today cocololo. i was thinking about morphing the recipes, but i don't want to pervert anyone's recipe. there might be enough pumpkin to try a couple variations. i'm going grocery shopping now. wish me luck.
the texture is nice. try it. quit tasting out of your ass.

__________________
INSPIRATION. LIBIDO. APPETITE.
____ _ _ ___ ___ _ _ _ ______ __ _ __ _ _ ___ _ _ ____
_______ _ _ _ _______ _ __ ___ __ _ _ _ ________