As winter is waning, yet the season still upon us, the last of the winter squash, a Long Island Cheese pumpkin begged to be cooked before being turned into compost. So, on this very cold and icy day in the Appalachian Mountains, deceptively headed for Spring, I made a pot of this perfect soup developed over time and now a family tradition from the beautifully rich and tasty orange flesh of this very tasty variety.
4 cups pumpkin, peeled and diced (may substitute half with butternut squash)
1 medium red onion, chopped
1-2 large jalapeños, chopped
8 cups chicken or vegetable broth
1 bouillon cube
1 teaspoon dried rosemary crushed
1 tablespoon fresh ginger, minced
2 tablespoons fresh parsley, chopped
dash all spice
1/4 teaspoon turmeric (1 Tbs. fresh if you can get it)
1/4 teaspoon white pepper
dash of cayenne pepper
1/4 teaspoon nutmeg
salt to taste
1 cup heavy cream
toasted pumpkin seeds, course ground
Combine all ingredients except last three. Simmer covered until pumpkin is mushy and soft (approx. 25 minutes) stirring occasionally. Let cool. Puree in a blender or food processor. Return to pan and stir in cream, nutmeg and salt. Heat on low. Serve with toasted pumpkin seeds sprinkled on top.
Give thanks for your health for it is indeed your wealth and don't be afraid to spend a little extra money or time to buy organic, or make your food from scratch. Late Winter Blessings.