This is more complicated than most of the things I have put up here but it also freezes well and makes a BIG pot of soup. Also, I believe in you.
So, you’ve got a pumpkin. It’s big and orange and you’re like “How the heck do I eat this?” And maybe you’re like “I’ll make a pie.” DON’T! You are a grown-up! Vegetables are good in non-pie form too.
2 onions chopped
5 cups water or stock
3 tbs minced garlic
1/4 tsp pumpkin pie spice
1 can coconut milk (optional)
(get one about the size of your head or several smaller pumpkins, squashes, and gourds which add up to the rough volume of your head. Comparing a sack of vegetables to your own head in the reflection on a freezer door is perfectly normal. I do it all the time.)
1) First get your pumpkin and pop off the stem. Then get your biggest knife and cut that bad boy in half. Pull out the seeds and stringy bits. Same goes for any other gourds. (I reserve the seeds and roast them alongside the gourds. Garnishing the soup with them will make you look like a gourmet and pretty much guarantee you’ll win at life.)
2) Get a baking pan. Fill in two inches deep with water. Add a tablespoons oil, salt, pepper, and garlic powder. Put your pumpkin halves flat side down in the water. This water will become part of the soup so if you think it could use more spices add them.
- Roast that bitch at 300F for a hour or until you can poke the skin and feel the flesh give way. Extra roasting is not big deal if you have many different sized pumpkins.
- While the gourds are roasting chop your onions and saute them with the garlic in the bottom of your soup pot with canola oil.
- Once the pumpkins are soft remove them and scoop their meat into the pot with the onions. Mix well.
- Add the pumpkin water from the pan to the soup pot.
- Add stock and remaining ingredients. Season to taste.
- Serve hot with roasted pumpkin seeds. As a classy touch I like to suspend to spoon over the bowl and fill the spoon with a pinch of seeds.