Wednesday, October 10, 2007

Pumpkin Soup and Scones

Today was one of those miserable fall days where the damp cold makes you shiver and huddle around a steaming cup of tea. In other words, it was the perfect day for pumpkin soup and scones. This is my grandma's recipe (well, she never used soymilk) so that means there is no real recipe. Measuring cups and teaspoons are just not her style (which means her baking leaves something to be desired). This soup, however, is awesome.


INGREDIENTS:
- one pie pumpkin
- non-hydrogenated margarine
- soymilk
- sugar
- salt
The amounts here are up to you, depending on what kind of soup you want. It can be thin or thich, sweeter or saltier. I like a thicker and sweeter soup.

METHOD:
1. Peel pumpkin. Cut in half and scoop out seeds. Chop up pumpkin into small pieces.
2. Boil pumpkin in water in a large soup pot until tender (about 25 mins).
3. Drain off water, add a lump of margarine, and mash pumpkin (or blend with a hand mixer).
4. Put back on heat. Thin with soymilk until desired consistency is reached. Season with salt and sugar to taste. Heat until steaming, but not boiling.

2 comments:

Laura said...

Could you answer a question perhaps? I've never found a simple way to peel either pumpkins or hard squashes... any suggestions for making this less of a chore? Right now I just microwave the thing, and when it's done nuking, I scoop out what I can with a spoon.

Moralisis said...

just cut the pumpkin or squash in half and cut the skin off with a knife before you do anything to it