Heritage Pumpkins are Great for Cooking
Perfect for CookingBelow our pictures is a fun recipe. We are not currently growing pumpkins.
Trick or Treat! One of our turkeys came up the porch to visit.
Pumpkin Bisque Soup (I love this recipe- it is from the Treasury of Christmas recipe book.)
1 medium sized pumpkin
3 cups chicken broth, divided
2 T butter
3 T chopped celery
3 T chopped onion
2 T almond paste
1 T tomato paste
1 1/2 cups half-and-half
3 T almond liqueur
1 tsp ground nutmeg
1 tsp black pepper
salt to taste
toasted pumpkin seeds
Cut top of pumpkin and scoop out seeds and fibers (toast the seeds for the garnish). Scoop out flesh leaving enough in the shell so it is strong enough to use for serving.
Simmer pumpkin flesh in small amount of the chicken broth until tender. Place cooked pumpkin in blender until smooth. (there should be about 2 cups of pumpkin puree) Leave the puree in the blender/processor.
Melt butter in heavy stockpot. Add celery and onion and cook over low heat for 5 minutes. Add celery mixture, almond paster and tomato paste to pumpkin puree and process until smooth.
Return contentes of blender/ processor to stockpot; add remaining broth and simmer over low 30 minutes. Stir in half-and-half and heat through. Stir in liqueur, nutmeg, pepper, and salt. Pour into your pumpkin shell (or soup tureen). Garnish with toasted pumpkin seeds.
Pumpkin pie from scratch
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