In some areas of upstate New York, Tropical Storm Irene destroyed about one third of the pumpkin crop. Other farms, however, were left with a bumper crop where pumpkins are quickly selling out.But don’t delay! With Halloween and Thanksgiving around the corner, folks will be snatching up pumpkins for decorations, pies, soups, breads, and of course, our favorites … rachal and roasted pumpkin seeds. In case you aren’t fortunate enough to find fresh pumpkin for your autumn recipes, you’ll be happy to know that canned pumpkin is still readily available.
Here’s a delicate, yet satisfying pumpkin soup recipe using canned pumpkin puree.Pumpkin Soup Serves 4
Ingredients:1/4 cup water
1 small onion, finely chopped
1 cup pumpkin puree
1 1/2 cup unsalted vegetable or chicken broth
1/2 teaspoon ground cinnamon
1/4 tsp. ground ginger
1/4 teaspoon ground nutmeg
1/2 cup half-and-half*
1/8 teaspoon freshly ground black pepper, optional
Toasted pumpkin seeds (pepitas) for garnishDirections:
To toast hulled pumpkin seeds: Place the seeds in a non-stick skillet in a single layer over medium-high heat. Toss or stir for about 3 minutes, or until the seeds begin to turn a light brown and become fragrant.
1. In a microwave-safe bowl, add 1/4 cup water and the chopped onion. Cover, and cook on high power for 2 to 3 minutes, or until onions are soft.
2. In a medium-sized pot add the onion, pumpkin, broth, cinnamon, ginger, and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Adjust seasonings, if necessary. Stir in the milk and cook until hot. Don't boil.
3. Ladle into individual bowls and garnish with freshly ground black pepper, if using, and a sprinkling of pumpkin seeds (pepitas). Serve immediately.
*You may substitute the half and half with skim or low-fat milk.