Cooking with Winter Squash & Pumpkins by Mary Anna Dusablon

Author:Mary Anna Dusablon
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1980-03-25T16:00:00+00:00

Soups

Cut up squash and pumpkin can be added to any homemade soup as a vegetable. If you add squash pulp to your soup, you will find it serves as a thickener.

Make a special soup even more of a treat by serving it in a pumpkin tureen.

PUMPKIN SOUP TUREEN

To make a real pumpkin tureen for your pumpkin or squash soup, choose a large pumpkin that sits flat or can be cut to sit flat without major surgery (which might cause it to leak). A bit of stem on the top is necessary. The size depends on how many servings you will be bringing to the table at one time; but do not get too carried away, you can always refill the tureen.

While your soup is simmering, wash the pumpkin well, and on top of the pumpkin draw a lid with the point of a sharp knife. Make the lid slightly larger than your ladle. Carefully cut the lid by inserting the knife in and out, tapering toward the center, so that the lid lifts out in one piece and is larger at its top. This way it will not fall in the soup.

Scrape the seeds and fibers out of the pumpkin, being careful not to pierce the flesh. Find a suitable round plate or tray to form the base of your tureen. You may warm the bowl of your tureen in the oven if you want to, just for a few minutes, but do not heat the lid or else it might shrink. When ready to serve, ladle your soup into the tureen, pop on the lid, and serve with a smile.

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