Tuesday, November 2, 2010

Squishy Squash

This year we had two pumpkins that graced the porch for Halloween.  I prefer to keep my pumpkins uncarved, which allows me to cook them after the holiday.  This afternoon I roasted the first one.

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!


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.


  1. I usually boil my pumpkin (like you would boil potatoes), but I'll have to try your method.

    And the downside of having Thanksgiving in October is that you have to use last year's pumpkin for pie. :)

  2. the soup sounds delicious, I love pumpkin.

  3. This sounds wonderful! I've done roasted pumpkin seeds with my class a long time ago. Sounds like a wonderful idea to use the pumpkin for pie.

  4. the soup sound interesting...was it good?