Ginger Pumpkin Soup
Nov. 1st, 2009 07:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunsen_hAfter slightly less than a day, my Hallowe'en jack o'lantern was converted to a nice rich soup. Ars brevis, arse longa.
Ginger Pumpkin Soup
1 medium pumpkin (will not all be used; or, 12 cups pumpkin pulp)
water
2 tsp powdered ginger
1 tsp powdered mustard
1½ tsp salt
2 tsp freshly-ground pepper
250 mL table cream (18% milk fat)
4 eggs
Halve pumpkin; remove seeds. Place halves cut-side down in shallow baking dishes or on cookie sheets with rims; bake for 1 hour at 350°F. Rotate pumpkin halves so cut sides are upward; bake for another ½ hour.
Scoop pumpkin flesh from the rind. Run about 2/3 of it -- this should be about 12 cups, packed -- through a blender or food processor, adding enough water that the result can flow slowly. (The remaining pumpkin is not needed for this recipe.) Put the result in a large slow cooker; mix in spices and bring to a simmer. If necessary, add more water to give a thick soup. Mix in the cream.
Beat 2 of the eggs, and mix in about the same volume of hot soup, then add the mixture back to the crock put with good stirring. Repeat for the other 2 eggs. Bring back to a simmer.
Serve as-is or over chunks of bread.
Ginger Pumpkin Soup
1 medium pumpkin (will not all be used; or, 12 cups pumpkin pulp)
water
2 tsp powdered ginger
1 tsp powdered mustard
1½ tsp salt
2 tsp freshly-ground pepper
250 mL table cream (18% milk fat)
4 eggs
Halve pumpkin; remove seeds. Place halves cut-side down in shallow baking dishes or on cookie sheets with rims; bake for 1 hour at 350°F. Rotate pumpkin halves so cut sides are upward; bake for another ½ hour.
Scoop pumpkin flesh from the rind. Run about 2/3 of it -- this should be about 12 cups, packed -- through a blender or food processor, adding enough water that the result can flow slowly. (The remaining pumpkin is not needed for this recipe.) Put the result in a large slow cooker; mix in spices and bring to a simmer. If necessary, add more water to give a thick soup. Mix in the cream.
Beat 2 of the eggs, and mix in about the same volume of hot soup, then add the mixture back to the crock put with good stirring. Repeat for the other 2 eggs. Bring back to a simmer.
Serve as-is or over chunks of bread.
