Hum…Autumn it’s a time when you can’t escape pumpkins even if you wanted to. You see them everywhere, at the farms stands, farmer’s markets, grocery stores, and even wholesale stores. There are giant sizes from miniature sizes, yellow, orange and green. You can make good use of pumpkins in delicious foods throughout the season such as breads, pies, ice-cream and soups. Yes, pumpkin soup its appealing fall flavors of just-picked pumpkins and tart apples…and is sure to warm you up on a crisp autumn day. I like to top the creamy puree with a sprinkling of toasted pumpkin seeds. Oh boy, I’m getting hungry. You can serve pumpkin soup with brown sweet bread (molasses, oatmeal, or grain), and a salad. If you need/want the protein you can make an open-faced turkey sandwiches with apples and Havarti (a really good combination). All great fall flavors.
Let’s make this happens…
8 cups chopped fresh pumpkin (about 3 pounds)
4 cups chicken broth
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons minced fresh ginger root
2 garlic cloves, minced
1/2 teaspoon salt
1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
2. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt
3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.
2 Tbs. Dijon mustard
1/4 cup cider vinegar
2/3 cup extra-virgin olive oil
1 of each lettuces (curly endive, arugula, spinach) rinsed well and torn into pieces
2 Granny Smith apples, cored and ½” dice
2 pears, cored and ½ “dice
4-6 oz. Blue cheese or Gorgonzola (crumbled)
2 ruby red grapefruits, peeled and sectioned
2 oranges, peeled and sectioned
½ cup Almonds (toasted optional)
½ sun-dried cranberries
1 bunch green onions, green portion only, chopped
Salt and freshly ground pepper, to taste
1. In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream and whisk until smooth and blended.
2. In a large bowl, combine the lettuces, apples, grapefruits, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.
3. Divide the salad among chilled salad plates, add cheese. Drizzle a little of the remaining vinaigrette over each salad and serve immediately.
Lucy & Chef EdieM