Post by mightyspuds on Dec 9, 2007 10:58:18 GMT -8
Cut up pumpkin into quarters using a serrated knife and sawing motion,save seeds to roast later.
Clean inside of pumpkin,I use an ice-cream spoon to scrape clean.
Bake in oven at 375 degrees for about 45 minutes
Scoop meat away from shell
Put 4 pounds pumpkin,4 cups chicken broth,1 can corn with juice into large pan
Saute 2 large onions in 1/4 pound butter until translucent.Fry 6 pieces bacon and chop up.Add to pan along with bacon grease. 1 TBS Celery powder 2 TBS Cilantro flakes 1 tsp garlic powder 1 tsp salt 1/2 tsp pepper 1/2 tsp ground cloves 1/2 tsp nutmeg
Add all to pot
Gradually add 12 cups water and puree either with a hand blender or regular blender
Cook over very low flame so it doesnt scorch.
Simmer covered for about 1-1.5 hours,stir every 10 minutes or so
Turn off heat,add 24 ounces evaporated milk,or half and half or cream.Stir into soup. Thats it,serve it up,you're done.
Post by mightyspuds on Jul 3, 2008 11:44:22 GMT -8
Cream of Pumpkin Soup
By John Mitzewich, About.com
While these are great to look at, canned pumpkin makes a better soup.
This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!
thank you so much for visual recipe. I have always wanted to try this!! I got one pumpkin off my vine this year so I am good to go, have maybe 4 ears of frozen corn, have home raised onion, 1 pint of rich turkey neck broth, can i use whipping cream- I have a gallon(another bulk purchase!!)
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