Runaway Pumpkin Success and a Pumpkin Soup Recipe
Remember this post?
We're getting paid for all the work we DIDN'T do.
The vine (or two or three... I can't tell how many are there) that popped up in our compost heap has been producing like mad.
Seriously. These pumpkins are like a microcosm of God's grace. We did nothing to receive them... and they're overflowing in abundance.
Thus far I've totalled up 100lbs of pumpkin and there are probably 5 or more fruit still forming out there.
Meanwhile, the vines I planted on purpose have mostly died ignominious deaths thanks to boring insects.
So - what ARE these pumpkins? They're definitely Seminole pumpkins. We threw seeds in the compost last fall and they've plunged right through the summer without a hint of powdery mildew, shrugging off the heat, and going nuts.
They also taste very good, much like a butternut with a little lighter flesh.
It's exciting to have success, even when undeserved.
Rachel created a delicious soup and brought it to church yesterday. The kids love it too, which is an extra bonus.
Here's the recipe:
5 cups of cooked pumpkin
4 cups of chicken or vegetable stock
1 dash nutmeg
1/2 cup cream (or coconut milk for an exotic twist)
Puree cooked pumpkin, then add to pot with chicken stock. Bring to a simmer.
Turn off the heat. Use an immersion blender for a really smooth texture (optional).
Add cream and nutmeg. Salt to taste.