Saturday, November 3, 2012

From porch decoration to soup

This year's Halloween pumpkin didn't end up rotting on my front porch.  No, it didn't even get composted. I made it into a delicious pumpkin coconut soup, thanks to instructions and recipes from the internet.

The pumpkin was peeled and chopped into pieces.  It was a good-sized pumpkin and made a lot of pieces--as you can see.

I roasted them in a 350 oven for about an hour along with a buttercup squash for additional flavour and colour, I pureed it in batches--ending up with about 16 cups of puree.  

I made half the puree into soup with chicken broth, coconut milk, onion, garlic, and curry and ginger.  It made a delicious gentle soup with a Thai hint to it.  I'm planning to bring it to my sister's for dinner early in the week.

And the best thing is, there's another batch in the freezer just waiting.  The soup is very easy and if you want the recipe, here's a link.

My pumpkin wasn't a pie pumpkin so it lacked a little bit in flavour.  I made up for this by adding more onions and spices.  Of course, if you don't have a pumpkin on your front porch you can use canned pumpkin.  That would make it a very simple soup.

Don't you love the way the internet can provide instructions and recipes for anything you want?  

Honestly, I don't know how we survived without it!

1 comment:

  1. That pumpkin colour is so glorious and that soup recipe with coconut milk you gave the link for really sounds delicious! I'll be giving this one a go!
    Happy Sunday!


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