I have 11 Seminole pumpkins left out of the 26 which the plant produced for me. I have been saving the seeds and looking forward to planting more in March or April.
Ingredients:
16 oz Seminole Pumpkin
3 cups chicken stock
2 TB butter
1 large onion (chopped)
2 cloves garlic (chopped)
2 carrots (chopped)
1 bay leaf
1/8 teaspoon pepper
1/2 teaspoon salt
Directions:
In a skillet, sauté onions, garlic in butter. Add to a large soup pot; add chicken broth, Seminole Pumpkin, carrots, bay leaf, salt and pepper.
Bring to a boil then simmer uncovered for fifteen to twenty minutes.
Remove bay leaf and set aside.
Blend with a hand blender until smooth.
Ladle into soup bowls.
This soup looks very thick. I am not a soup lover, but I can imagine this is a good one. I didn't realize you can plant the seeds from these pumpkins for another year's pumpkin crop.
ReplyDeleteThat's how I got the seeds. Someone saved the seeds and I picked them up at the Live Oak Seed Exchange. I donated a bunch already and hope mine do as well as the one I planted.
DeleteInteresting..I hope yours do well also.
ReplyDeleteI love Pumpkin Soup. Its been awhile since i made it. Thank you Linda. I got my recipe off the back of a Cracker box. It was almost like this one. I will try this one.
ReplyDeleteI like the idea of the carrots in the soup - it sounds really satisfying. Thanks for sharing at the What's for Dinner party!
ReplyDeleteThat looks delicious Linda-I do love soup as you know. This would make me very happy at lunchtime. And a great way to use your pumpkins!
ReplyDelete