It’s pumpkin season, as I’m sure you know. We have a little pumpkin patch of our own this Fall. My grandsons have been keeping a check on them and next weekend we will have a family cookout and raid on the pumpkin patch to carve jackolanterns.
I’ve never made pumpkin soup, heretofore, but as I have these little pumpkins, I thought I’d try it. I washed, seeded, chunked, and coated 2 pumpkins with olive oil, before roasting in the oven. When tender and cooled, I took a spoon and scraped out the cooked pulp. I had about 3 1/2 cups, which I smoothed out with an immersion blender. In a big pot, with 2 tablespoons of olive oil, I sauteed 1 chopped yellow onion and 4 chopped cloves of garlic. I added the pumpkin pulp into the pot, added spices of salt, cinnamon, cloves, nutneg and pepper to taste. To this , I stirred in 4 cups of chicken stock and let it simmer for around 15 minutes. After it was through cooking, I stirred in a 1/2 cup of heavy cream. Another spin with the immersion blender to ensure it’s creaminess and the soup was ready for my bowl.
Along side my bowl of pumpkin soup, was a plate of mustard decorated corndogs. Why not? I’m a Louisiana State University fan. Can’t grow up in Baton Rouge and not be. Today we play the Mississippi State University Bulldogs. The Bulldogs call us Tigers corndogs. Yeah, really, why? Both are agricultural schools. And the trek to MSU is way more rural than it is to LSU. Are the Tigers and their fans uncouth, is that what the Dawgs are trying to say? Oh, well.
My opinion of the Dawgs is rendered in mustard.
Even the wildflowers gathered on my morning walk are rooting for the Tigers. Purple and gold, baby.
Tiger Blessings from the Exile’s Kitchen.