It's easy to cook fresh pumpkin in the oven:
- Cut the pumpkin in quarters and take out the seeds and "goo".
- Put the pieces in a big roasting pan and add a bit of water in the bottom of the pan to keep them from sticking
- Bake at 425 degrees until the pumpkin is fork tender (30-45 minutes).
I scrape the soft flesh off the skin and puree it in the food processor until it's smooth. Today's pumpkin yielded two 4-cup bags of puree that I put in the freezer for later (it's a tradition in our house to use the Halloween pumpkin for the Thanksgiving pie). After that was done I still had three cups of pumpkin left over. It was coming up on dinnertime, so I decided to see what I could do with the extra puree. A bit of Internet searching helped me decide on pumpkin soup.
I browsed different Websites, picking and choosing ingredients for my soup based on what I had in the house. The result was an amalgam of several different recipes, and very good if I do say so myself!
SAVORY PUMPKIN SOUP
1 large onion, chopped
1 clove garlic, finely minced
2 Tablespoons olive oil
2 cups chicken broth
1 bag frozen mixed vegetables
3 cups pumpkin puree
salt and pepper to taste
1/4 teaspoon thyme
1 teaspoon hot sauce
Saute onion and garlic in olive oil until translucent. Add chicken broth and mixed vegetables. Bring to a boil, reduce heat, and simmer 8-10 minutes, or until vegetables are tender. Add remaining ingredients and cook until heated.