After our traditional pumpking carving sesion, we wait for the annual Night of Halloween to display our creations at our doors, and light and guide those scary spirits, through their path to candies and goodies… But the day after, we encounter ourselves with a lot of useless pumpkins left, that start getting deformed by the inclemencies of the outdoor elements, and we wonder if we can put them to a good use, or should we discardem away.
One of the best manners to use a discarded pumpkin is to cook it, since there are many recipes out there for desserts, pies, breads, or soups. And this year I decided for a pumpkin soup. I had an old recipe, which I did a little tweak to enhance the flavor and make it more attractive for the children. Here is this simple but tasty recipe, I hope you enjoy…
- 6 cups chicken stock
- 2 tbsp of fresh grated ginger
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups pumpkin purée
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh thyme
- 2 cups heavy whipping cream
First, we wash the pumpkins very thoughly, scrap all seeds, and separate and clean seeds and pulp (I use the seeds to feed the birds and the pumpkin scraps to feed my chickens). Once the pumpkin is clean, we cut it in small pieces and cook it in water, until it has a soft consistency. Remove the cooked pumpkin from the peel, using a spoon, and liquify the pumpkin in a blender, to make the pumpkin purée.
- In a large pot place the chicken stock, ginger, thyme, salt and pepper.
- Heat it until it reaches a boiling point, and simmer at low heat for about 20 minutes.
- Add the whipping cream, stirring constantly.
- Add the pumpkin purée, stirring constantly for another 5 minutes.
- Serve in bowls and garnish with cilantro.
- Enjoy with crackers.