And you thought these were just for decorations!
MINI-PUMPKIN SOUP
- Slice pumpkins and remove seeds (reserve seeds for garnish)
- Bake pumpkins in foil-covered dish with 1″ of water for 1-hour at 350 degrees
- Meanwhile, separate the seeds from the fibrous strands and soak in salt water for 15 minutes
- Bake seeds in toaster oven for 30 minutes at 325 degrees or until they are browned and crunchy
- Scrape pumpkin meat away from the skin (mini-pumpkins above made 2.5 cups)
- Make roux of 1/2 stick butter, 1/4 cup flour, 1 cup vegetable bouillon, 1 cup milk or half & half
- Add pumpkin meat, season with 1/2 t. salt, 1/2 t. ground cinnamon, 1/2 t. ground nutmeg 1/4 t. ground cloves to taste
- Transfer to blender and puree; if too thick, add more milk or half & half
- Return to roux pot to reheat or store soup in the fridge and reheat later or serve chilled
- Serve in small bowls; garnish with toasted pumpkin seeds and a sprinkle of nutmeg or cinnamon to taste
Food Day hashtags: #greenmeal #foodday2015 #EatGreenMoCo
David Robert Lambert 
Leave a comment