It’s mid October, and whether in the grocery store, the farmers market, the farm stand or your own garden, pumpkins abound.
To the earliest settlers in New England, pumpkin was a godsend. It was nutrition that literally saved many a life with all it’s densely packed goodness. I thought I’d share some of my favorite recipes that can be made with a pumpkin.
This is Pumpkin Soup – Courtesy of Alton Brown – and Good Eats 2010
- 1 whole baking pumpkin, approximately 4 pounds, rinsed
- 2 teaspoons vegetable oil
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, diced
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- 1 small apple, peeled, cored, and diced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 ounces goat cheese
- 1 teaspoon fresh thyme leaves
We clean the pumpkin out fully and cover the outside with cooking oil. The pumpkin is then placed into a casserole dish and the other ingredients are dropped in. The only thing left out is the cheese and the thyme. While doing this we take some of my notes from earlier in the day and discuss growing pumpkins – revisiting the August entry and discussing where our food comes from, and then discuss what health benefits pumpkin has for little bodies.
Then while the pumpkin bakes for an hour and a half at 375 degrees, we clean the seeds, pat them dry, then lay them out on a cookie sheet, cover them in butter, sprinkle a little garlic salt on them and put them in the same oven on a lower rack and cook until they are golden.
At an hour and a half, you can take the cheese and thyme and drop them in to the pumpkin. A half hour later pull it all out (if you haven’t taken our your seeds already) and set the seeds to cool, while you set your casserole dish on a trivet and then break out your hand blender. This is something my first grader loves doing, but be careful to not go through the skin on the sides and the bottom. Let it sit and cool a little, and it can be served right out of your pumpkin – my kiddos love this and I love how good it is for them.