For the first time in my life, I bought a pumpkin to eat instead of to carve a Jack-O-Lantern. It was an interesting experience, because I didn’t even know how to break down the pumpkin to cook it for my recipe.
- Aaron and I decided we both wanted to make pumpkin soup, so I started out searching the Internet for a good recipe. I found a simple recipe on FoodNetwork.com courtesy FamilyFun Magazine (PDF).
- Next, I cut off the top of the pumpkin and scooped out the innards, a familiar process. I saved the seeds for roasting, and then I cut the pumpkin into four equal sections.
- I roasted it at 350 degrees for 45 minutes.
- I let the pumpkin cool off, and then I peeled off the skin so I was left with all the flesh, which I chopped into equal pieces. At this point, I was surprised the color was yellowish instead of deep orange. It’s weird that canned pumpkin from the store is orange–Is that food dye?
- After that, I used a hand-immersion blender to puree the pumpkin, and I followed the rest of the recipe as written.
One regular-sized pumpkin made an enormous amount of soup, and it’s delicious. I definitely recommend eating pumpkins instead of just carving them up and putting a candle in them.