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Golden Pumpkin or Squash Stock and Soup
Delicata and butternut, though mild, are delicious. Use Sugar or Pie pumpkins or Perfection squash - both are sweet and full-flavored without being stringy and watery.
Seeds, scrapings, and peelings from the pumpkin or squash
Cut pumpkin or squash in half and scrape out all the seeds and stringy material with a large metal spoon. Peel and put them in a pot with remaining ingredients, bring to a boil, cover and reduce heat to simmer for 25 minutes, and then strain.
The Soup1 pumpkin or squash, weighing about 2.5 pounds, halved and scooped out
2 large carrots
3 tablespoons butter
1 medium yellow onion, cut into 1/4-inch dice (may use celery heart instead)
1 tablespoon salt
6-7 cups (1 recipe) vegetable stock
1/2 to 1 cup light cream or plain soymilk
orange slices and thyme leaves for garnish
Preheat oven to 400 F. Oil the pumpkin and carrots and bake on a lightly oiled baking sheet until the flesh is soft, about an hour. Remove them from the oven, and when cool enough to handle, peel the carrots. Deglaze the pan with a cup of broth, that is soak off and save all the brown bits in the pan Mash up all the veggies, you may want a blender and a little of the broth for the carrots.
While the punpkin is baking, melt butter in a soup pot, add the onion, and cook over medium heat for about 5 minutes. Add the cooked pumpkin, the pan broth, if any, salt, and about 6 cups of the stock. Bring to a boil; then simmer, covered, for 25 minutes.
Pass the soup through a food mill, which will smooth it out while leaving some texture. Return the soup to the pot and add the cream or soymilk. If you want a thinner texture add more stock.
Taste for salt and seasoning. Add white pepper. Stir well and serve the soup with a slice of orange and some thyme leave scattered over it.
Spice Tip: You can also season this gently with Baking spices such as ground cinnamon or cardmon or nutmeg, pie spice, etc. It then tends in a sweet, almost pumpkin pie direction.