Monday, August 4, 2014

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)
Salt

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.

Serves 8.

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1 Comments:

At July 11, 2015 at 10:43 AM , Blogger Ian R said...

I do the same thing. Sometimes I'll subtract the nutmeg and add curry powder to taste. Can add some fish sauce too if desired.

 

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