Betty Lou Fashions: Guest Blogger!

Betty Lou Fashions: Guest Blogger!: Hello Everyone! On my last post , I mentioned giving the pumpkin flesh to my mom to make soup. Well she commented and said 'I'll send you th...

Hello everyone I post the pumpkin soup blog: http://robertsonrotts.blogspot.com/

Pumpkin Soup

Pumpkin Soup

What to do with your Halloween jack-o-lantern? Make pumpkin soup! defiantly put on the spot my daughter to blog about my culinary adventure here I am. Jacqulene thank you for the pumpkin flesh left over from your jack-o-lantern.

Firstly I like to say this soup is simple and quick to make. I like to used homemade vegetable soup (recipe attached) but it turns out wonderful with your favorite veg or chicken stock.

Ingredients

6 cups chicken stock

1 1/2 teaspoons salt

4 cups pumpkin cubed

1 teaspoon chopped fresh parsley

1 cup chopped onion

1/2 teaspoon chopped fresh thyme

1 clove garlic, minced

1/2 cup heavy whipping cream

5 whole black peppercorns

Directions

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup in small batches (1 cup at a time) using a food processor or blender.

Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

My vegetable stock 

Ingredients

2 cups large dice yellow onions 

2 cups large dice leeks, green and white parts, well rinsed  

1 cup large dice carrots 

1 cup large dice celery 

1 cup large dice turnips 

1 cup large dice parsnips 

1 cup large dice yellow squash 

1 cup large dice zucchini 

8 Roma tomatoes, quartered 

1/2 cup garlic cloves, peeled 

2 tablespoons olive oil 

1 teaspoon salt  

1/2 teaspoon fresh cracked black pepper 

1 gallon water  

2 tablespoons fresh thyme, or 2 teaspoons dried 

8 parsley stems 

4 basil stems 

2 bay leaves 

2 cups white wine 

Directions

Preheat the oven to 400 degrees F. 

In a large roasting pan, spread the onions, leeks, carrots, celery, turnips, parsnips, squash, zucchini, tomatoes and garlic cloves. Drizzle with the olive oil, and season with the salt and pepper, stirring to coat. Roast for 45 minutes, stirring, every 15 minutes to brown evenly.

Remove from the oven and transfer to a large pot. Add the water and herbs, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming to remove any foam that rises to the surface. Add the wine and cook for 30 minutes. 

Remove from the heat and strain through a fine mesh strainer into a clean container. Use immediately, cool in an ice bath, then refrigerate in an airtight container for up to 5 days. (The stock can be frozen for up to 3 months.)