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Yeah! Soup thread is back!I'm going to make some sort of butternut squash/sweet potato soup soon, as I just roasted a pile of both and nobody wants to eat it but me. Too bad, so sad, delicious soup coming my way!
Last weekend, I roasted a sugar pumpkin to make a pie for my BIL and his wife who were visiting from Los Altos. Although a bit more work than opening a can of Libby's pumpkin, the result was pretty good. I have some leftover pumpkin puree so I think I'll make a soup using that this afternoon.
I’ve never made a pumpkin pie from scratch! I always feel like pumpkin is a “quickie” when it comes to making pie, if I use a premade crust it’s almost no effort at all. I would very happily devour a scratch pumpkin pie, though. Sounds delish!
This is great. Filling, flavorful, and kinda healthy. https://www.bonappetit.com/recipe/navy-bean-and-escarole-stew-with-feta-and-olivesWe didn't have escarole so used arugula. We put more of everything in, especially olives. I'm sure using the feta brine would be great, but we didn't have any and it didn't need it. A nice sprinkle of feta on each bowl before serving is sufficient. Also, no need to fuss with the bread. We just toast a crusty roll, cut it in half, and put it at the bottom of the bowl.
I really, really want it cool enough to make soup. I think I am just going to have to do it on an 80 degree day.
This recipe was amazing. Mmmmmm.
I eat soup most days of the year, including summer.
Its not the eating it thats the problem...its the making it.
MM do you have an instantpot?
It was really easy! Just split the little pumpkin, scrape out the seeds and "guts," then roast it at 350 for ~ 1 hour, depending on the size of the pumpkin. The texture of the roasted sugar pumpkin is smooth, much less fibrous than a jack-o-lantern pumpkin.I cleaned and roasted the seeds, too, but wasn't thrilled with the result. The birds ended up with those!
Nope. Maybe I will add one to my Christmas list.
I think this would be a great idea if you do not want to heat up the kitchen. And you will be able to participate in the yogurt discussions!
I roast pumpkin with the seeds in, then run it though a food mill to separate the flesh from the seeds and skin if I am looking for a puree. When I roast squash or pumpkin to eat as roasted squash or pumpkin, I eat the seeds roasted in situ. I have no patience for cleaning seeds.
Although more involved than what you're describing, it was actually pretty easy to clean the seeds once I gutted the pumpkin. I put them in a big mixing bowl, filled it with hot water and let it sit for a few minutes, then rubbed the seeds between my hands to separate them from the fibers. The seeds float whereas the clumps of fibers sink. I just skimmed the seeds off the surface of the water.
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Topic: Perpetual Soup Thread (Read 117746 times)
