Pumpkin Soup

I had this beautiful large Moschetta (also called Buckskin) pumpkin from this fall.  I love the tan color.  I cut it, seeded it and baked it in my oven for about 1 hour at 350 degrees F.  After scraping the flesh from the skin, I set it in a colander to let some of the water drain because this is one WET squash.  I got about 4 cups of water total from this pumpkin and about 4 lbs. of cooked pumpkin flesh.  This was not very flavorful from my fork but I had read that it is often used for baking and soups.  So I added it to my favorite squash soup recipe and it was Delicious!!!!  In fact, Erin said she liked it better than the butternut in this recipe. 

I had enough pumpkin left over for a double batch of soup, so it's in the freezer, ready to go on a busy night when I need it.  I freeze some of the puree for later, thinning it when I heat it up.  I usually forgo the 1/2 and 1/2 and thin it with skim milk.  If you are like me, and love the undiluted flavor of the veggies, add the cream or milk slowly, tasting as you add it so you don't lose the pumpkin flavor. 

Pumpkin/Squash Soup

1 lb. fresh baked squash (peeled, and cubed) or one 29-oz. can of pumpkin

3 Tab. butter

½ C. scallions

½ C. chopped celery

½ C. carrots

1 garlic clove, chopped

3 C. chicken stock

1 C. canned Italian tomatoes, chopped with juice

1/8 tsp. dried red pepper flakes

¼ tsp. freshly ground  pepper

1/8 tsp. freshly grated nutmeg

Up to 2 C. half & half or skim milk

Green onion tops, sliced very thin (save for garnish)

Melt butter in saucepan. Sauté gently onions, celery, and carrots. Add garlic, stir briefly and add chicken stock, tomatoes and pumpkin. Season with red pepper flakes, pepper and nutmeg.

Cook slowly for 1 hr. Remove from heat, cool slightly, and puree until mixture is very smooth.

To Serve:

Reheat very gently with the half & half. Garnish with thinly sliced green tops of onions.

Makes 2 quarts.

Linked to Hearth 'n Soul