Monday, November 3, 2008
I had such high hopes for this pumpkin soup.
First, I scooped out all the guts (and saved the seeds to roast later, of course), I rubbed fresh sage and olive oil all over the inside, then filled the pumpkin with a mixture of soy milk and veggie broth.
After it cooked, the pumpkin flesh was soft enough that I could just stir, and everything transformed into a thick and creamy soup.
And it tasted like baby food.
I'm determined to make this work, though. I went to the pumpkin patch with Abby and picked up three more pumpkins -- a big orange fatty, a small white one and some squatty thing. I'm going to keep making pumpkin soup until I get it right.
Suggestions are welcome, by the way.