pumpkin meal soup

2015-11-02

Aren't you tired of pumpkin soup that tastes like watered down pie? Try this recipe. Pumpkin absorbs and multiplies other flavors in the dish. The result is a very tasty chunky meal soup. Depending on how much you add of each, you can make either the bell peppers or the salsa / tomatoes dominate. Jack-o'-lantern pumpkin is not the best cooking pumpkin, but it was all I could find.

INGREDIENTS

This is what you need for 6 quarts / 12 servings:

½ medium pumpkin, diced
3-5 large bell peppers, diced
S&P, spices
optional:
- 1 lb. tomatillos, tomatoes; quartered
- 2 cups each of carrots & potatoes, sliced
- 1 celery stalk, chopped coarse
- 1 jalapeño pepper, deseeded, diced
- 1 lb. mushrooms (not used here)

Pic1: pumpkin meal soup, steak

Directions

Add all the ingredients to a large stock pot.
Bring to boil, simmer on low heat until the pumpkin starts falling apart.
briefly pulse a stick blender to liquefy part of the mixture. (Pic4)
I liked this one better with some pieces. All that variety of flavors would get lost otherwise.
Alternatively, blend all of it and add a tbsp. of cream when serving.
Different, but just as good.

Pic2: load the pot
Pic3: stew

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org