Sunday, October 30, 2011


And tonight I made soup...

Pumpkin Soup

Take a whole pumpkin, cut off the top and save for later. Place the gutted pumpkin in the oven... and bake at 350 for about 40 minutes.
I then took the flesh of another pumpkin (which had been steamed until soft)... and pureed it with a container of soy milk in the blender. 
On the stove top.. .I gently boiled small fingerling potatoes, celery, an onion, a bit of garlic, a small package of corn, about 10 mushrooms all cut up and some fresh herbs from the garden.
Strain the veggies. Add them to the puree .. .and place it all on the stove top to simmer while your pumpkin is baking.
 Add seasoning to taste. ( I used salt, pepper, cumin, curry and turmeric).

When done... spoon soup back into the baked pumpkin shell... add some fresh mint.

*photos by Elaine A. Russell