…from the Perspectives’ Kitchen
How you doin’? My cousin Monroe was the mayor of Ojai, a small town near Ventura, California. While Monroe was a well-known optometrist, he had a knack for growing some simple plants in an open field near the house. There was nothing better than going out to field to collect some corn and immediately boil the ears in milk.
Winifred, Monroe’s wife, was a “holiday” lady and she would celebrate the arrival of fall with wonderful seasonal foods. One year Monroe decided to grow pumpkins. I think he was trying for a world record size and weight. Winnie’s hope was for a great looking and tasting pumpkin for her Halloween pumpkin soup.
I was just a kid, and my memory may be a little faint, but this is how I remember Winnie would cook up the soup. By the way the fun part was, she served it in a hollowed-out pumpkin, too. All of us looked forward to it every year. You can dress it up with homemade croutons and lacy Parmesan cheese webs.
I love soup in general but this soup, in particular, is my favorite. I don’t know any short cuts for making this recipe where you can get the same results.
Soup Prep time: 1 hour
Soup Cook time: 1-1/2 hours
Soup Yield: 6 to 8 servings (about 2-1/2 quarts)
1 pumpkin, about 8 to 10 inches in diameter
1 stick unsalted butter
1 medium onion, diced
2/3 cup dry white wine
2 small white turnips, peeled and sliced
1 large carrot, peeled and sliced
1 large potato, peeled and sliced
6 cups chicken stock or more as needed
1 large traditional French-style baguette, thinly sliced (I prefer La Brea Bakery)
1/2 cup heavy cream
1/2 teaspoon pumpkin pie spice (I prefer Penzy’s)
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/4 cup shelled, toasted and salted pumpkin seeds for garnish (see recipe below)
ChefSecret: If you don’t have a stick blender, remove the soup from the kettle and allow to cool until it is no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently before serving. Decorate your pumpkin with a “Sharpie” design.
To Roast the Pumpkin Seeds
Prep time: 30 minutes
Bake time: 1 hour
2 cups fresh pumpkin seeds, or whatever you scoop from 1 pumpkin
3 tablespoons butter, melted, or an equal amount of your favorite cooking oil
1 teaspoon salt or other seasonings
1 teaspoon Worcestershire sauce, optional
Quip of the Day: Q. Where do pumpkins like to live? A. In the seedy part of town!
Do you have a question or comment? Send your thoughts to firstname.lastname@example.org. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide .
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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