Fairytale pumpkin fully mature and ready for......
"El corazon de la auyama solo lo conoce el cuchillo.(If you've missed the first seven installments, you might want to read them first, here: Chapter 1, Chapter 2, Chapter 3, Chapter 4, Chapter 5, Chapter 6, Chapter 7, Chapter 8 and Chapter 9.)
The heart (inside) of a pumpkin or edible squash is only known by the knife." ~ Unknown
.....the knife! Inside so thick and orange....
....and juicy! And look at those seeds for next year!!!
But, you didn't come back just for the
melodrama... did you?
So! The lady cut the first pumpkin, weighing in at 7 pounds. Because it is a Fairytale pumpkin, the meat is thick and bright orange. It gives a lot of pumpkin for the size. This pumpkin had the privilege of becoming part of my brother, Stephen's "Pumpkin Bisque". So.... here goes... the recipe... along with all the illustrations. Click "Read More" below... and let the cooking begin!! If you skip this part, you'll never forgive yourself!!
6 – 8 cups Fresh pumpkin, cooked
2 Large leeks
1 cup Yellow onion, diced
3 – 4 Garlic cloves
Fresh ginger, 1-inch piece ground
1 cup Fresh carrots
1 pint Half-n-half or cream
Low-sodium chicken stock
1 ½ sticks Unsalted butter
3 – 4 Bay leaves
Salt and pepper to taste (at the very end)
1 teaspoon Nutmeg (or more)
Dash cayenne pepper or chili powder
½ to 1 cup Cooking sherry
1/8 to ¼ cup Flour (used to make a roux)
Crème fresh or low-fat sour cream
Scrape inside of pumpkin and peel. Cut pumpkin into cubes no more than 1 inch in size.
Chop carrots in ½ inch cubes.
Chop onions and leeks, making sure to thoroughly clean the leeks.
Chopped onion and leeks
Melt butter. Saute leeks and onions on high heat. (about 2 min.)
Washed onion and leeks, ready to saute
Add sauteed onions to heated large soup pot.
Add carrots and toss 1 minute.
Add flour mixed as a roux. (Stephen didn't tell me how he did this, but any cookbook should tell you)
Toss in pumpkin.
Add chopped garlic
Cooking sherry: pour over mixture in pot.
Add chicken stock just until it covers pumpkin.
Low sodium chicken stock....
Bring the mixture to just barely a boil and then turn heat down to simmer.
Add bay leaves and cook uncovered about 35 minutes.
At the end of 35 minutes, take out the bay leaves. Puree the mixture in a blender. This will have to be done in small batches, probably three or four. Return to pot and on low heat add the cream slowly while stirring.
Pumpkin bisque after puree
Grate the ginger and add to the mixture.
Add salt and pepper to taste.
Fresh ginger.... ahhhh.... aromatic..
Serve with a dollop of crème fresh or low-fat sour cream.
Garnish with parsley.
Serve up hot.....with crackers, cheese wedges and sliced apple on the side!
Stephen tells me this is even better after refrigerating overnight... but we just couldn't wait!
(end of post)
PS: I forgot to tell you.... I still have a couple of posts up my sleeve. We have eight pumpkins resting and curing. That's 90 more pounds of pumpkin!