Dinner Dec 30, 2023
Note: From my Mixed Gourd Soup, but I only had pumpkin this time. And I didn't waste my time peeling and boiling the pumpkin this time. I was too into the sweet potato cooking method last year.
Ingredients:
2 Pie Pumpkins
~1lb of Carrots
1 Large Onion
4 Garlic Cloves
1 tablespoon Butter
Low Sodium Chicken Stock
Whole Milk
To Taste:
Salt Black Pepper Chili Powder Red Pepper Flakes Apple Cider Vinegar
Directions:
Preheat oven to 400°F (200°C) with a rack in the middle position
Clean pumpkins of seeds [saving seeds if you'd like] and pulp, and cut in half
Roast the gourds for 40 minutes
Once the pumpkins are cooking, peel and cut the carrots into ½-inch chunks
Dice the onion and mince the garlic
Melt the butter in a heavy bottom stock pot and add the carrots and onion, cook until softened
Scoop out the cooled pumpkin flesh
Add the garlic and pumpkin
Add stock till about and inch below the top of everything in the pot, then add milk enough to submerge everything
Simmer for 20-30 minutes
Blend everything with an immersion blender until smooth, careful of hot splatters
Season to taste with salt, black pepper, apple cider vinegar, chili powder, and red pepper flakes [you want some heat if you're going to use the leftovers for chili]
Simmer for another 15-25 minutes
Taste test when finished cooking and add any needed additional seasoning
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