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October 9, 2006

That autumn tang is finally in the air!
To celebrate the coming of cooler weather
and down comforter evenings, here's a recipe
that will warm you from the inside out, 
as well as please your palate.
Thanks to our dear friend Laurie the Maine-iac
for sharing this with us!


Harvest Pumpkin Soup

Ingredients:

1 12" pumpkin
  or two 15-oz. cans of prepared pumpkin
2 TBSP. vegetable oil
3 TBSP. real maple syrup or honey
½ tsp. ground allspice
4 cups vegetable or chicken broth
Salt and pepper to taste
2 scallions, chopped for garnish
6 or 7 walnut halves, toasted
  and chopped for garnish


If using a fresh pumpkin, preheat the oven to 350º F.
Place the pumpkin in a baking pan and bake 
for 1 hour or until the skin of the pumpkin is 
easily pierced with a knife. 

Remove the pumpkin from the oven and cool. 
Cut the pumpkin in half and scrape off the seeds 
(save the seeds to make slow-roasted pumpkin seeds). 
Next, scrape the pumpkin flesh from the shell. 
Purée the pumpkin flesh in a blender.

If using canned pumpkin, simply open the cans
and scoop out the puree.

Combine all ingredients except the broth in a 
large saucepan and heat slowly. 
Gradually stir in the broth and mix well. 
Simmer for 30 minutes.

Garnish each bowlful with the chopped scallions
and walnuts.

Served with warm cornbread, this is our idea 
of a perfect autumn Sunday supper!






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