Great Pumpkin!
As I write, there is a crock pot of apple butter in the works, and the house smells officially autumnal – kind of an understatement. Since it has to cook for at least 8 hours, the anticipation is great, and I can only assume it will be great. Although, “the great apple butter” doesn’t have the same ring to it as, “The Great Pumpkin,” which aired again this year. Although I’ve seen the Peanuts classic many times, I can’t for the life of me remember if he turns up in the end or if Linus is disappointed.
I do know that the pumpkin patches “arrived” here and the markets have those giant cardboard containers full of them, as well as squash scattered everywhere. “Pumpkin spice” everything is ubiquitous, as are the jokes about it. You either love it or hate it, it seems. As long as it is clove free, I am a lover. jump to recipe
I consider clove usage an atrocity, and a reason why some people don’t like pumpkin pie. The other reason is that in order to really like a pumpkin pie it must be made at home, with love… and not with the “pumpkin pie mix” either! I only use 100 % pumpkin, so that I am in charge of the spice ratio.
The interesting thing about that “100 %” business is that canned pumpkin as we know it, is mostly butternut squash. By law, just about any squash can be called pumpkin, and the major brands tend to mainly use butternut over pumpkin. There’s a conversation changer for your holiday table, should uncle Bud start getting riled up about something.
After my farmer friend’s mom told me she eats all of them, I brought home two adorable little white pumpkins from the market last week. I used to always think of them as only for decor, although I have eaten the baby orange variety several times. I plan to roast them, then fill them with a black rice and delicata squash pilaf, garnished with a few pomegranate “jewels” that I think will be gorgeous!
A recipe I decided to share here is for the bisque we made in my soup class recently. Many considered it their favorite of the five we made, and I would highly recommend including it in your holiday gathering, or for a seasonal potluck. It was a great pumpkin soup.
You know what’s not great about pumpkin? Literally every time I spell it, I leave off the second “p” and have to go back and correct it. Other than that, it’s a perfect food and I am thrilled for the season to be in full swing – no more waiting for the great pumpkin!
Use regular pumpkin puree, not "pie mix," and regular, not lite, coconut milk. You could add some green garnish, and I usually would have, but I kinda really liked just the black pepper on this.
Ingredients
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1, 14 oz. can pumpkin
- 1, 14 oz. can coconut milk
- ½ - 1 cup vegetable broth
- Several grates fresh nutmeg
- Healthy shake of cumin
- Maple syrup, to taste
- Fresh cracked pepper
Instructions
- Heat a soup pot over medium-high. Add just enough oil to coat the pan, then add the shallots and let brown.
- Add the garlic and cook another 30 seconds.
- Add the pumpkin and the coconut milk and whisk together, then add half the broth and whisk again.
- Season with salt and add the nutmeg, cumin, and maple syrup. Let heat through, then taste and adjust seasoning, as well as consistency.
- Just before serving add black pepper.
