So far I have made:
- veggie cream cheese spread for celery (which may join the roster of quick dips to bring to parties)
- zuppa di polpettini (where I ended up making something so far from the recipe it may need a new name, though the basic idea is the same.)
- pumpkin soup using the pumpkin I picked off the vine in October and has spent the last month on my front porch. (thank goodness they stay fresh until punctured inside the freakishly hard skin.)
Here's how to make your own Pumpkin Soup d'MorganBring pumpkin in from front porch and wash it. I used a Japanese black and green Pumpkin called a Kabocha.
Cut pumpkin in half. This required 2 knives and the help of Michael. Kabocha have extsreamly hard skin. Scoop out seeds and stringy pieces.
Bake cut side down on parchment or foil lined baking sheet for 40 to 60 min at 350 degrees or until soft.
Scoop out insides and stir until smooth. (you could use a blender, but I didn't need to.) Transfer to pot and slowly add 1 16oz box reduced sodium chicken broth. Simmer. Add to this 1/2 cup caramelized onions and 2 minced cloves of garlic. Using a stick blender mix until smooth. Add cinnamon, salt and pepper to taste. For a little kick add some curry powder.
Garnish with Shredded Carrots and Sesame Seeds. Enjoy.