So, instead I bought some sort of heirloom fairy tale pumpkin from Whole Foods.
It wasn’t even orange, but some terribly un-Halloween grey color.
My attempts to carve it were laughable.
Elise Bauer
The flesh was at least 3 inches thick.
(I think it’s almost impossible to overcook a pumpkin.)
Obviously this pumpkin was meant for eating, not for entertaining trick-or-treaters.
Elise Bauer
What to do with 8 cups of cooked pumpkin?
Make pumpkin soup, of course!
I’m delighted with how this soup turned out.
Elise Bauer
It’s smokey and spicy from the chipotle chiles, cumin and oregano.
Their crunchiness is a happy contrast to the smoothness of the soup.
*To cook a fresh pumpkin, use a good cooking pumpkin (i.e.
Bake at 350F for about an hour, or until soft.
Scoop out the pumpkin flesh or cut away the skin.
Freeze for long-term storage.
Add the onions and cook for 3-4 minutes, until softened.
Add the garlic, cumin, and chipotle, cook for 1 minute more.
Add the pumpkin, chicken stock, oregano, and salt.
Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
If you are working with raw pumpkin seeds, now would be a good time to toast them.
(If your pumpkin seeds are already toasted, skip this step.)
Just spread them out in an even layer in a frying pan on medium high heat.
Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned.
Remove to a bowl.
Remove the soup from heat.
Return the pureed soup to the pot.
Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste.
If the soup is too thick, add more stock or water to desired consistency.
Serve with toasted pumpkin seeds (pepitas), crema fresca drizzled over the top, and chopped cilantro.
