pumpkin soup, or Conor’s squash odyssey

So, Conor’s co-worker and his wife have a nice garden and gifted us this beautiful pumpkin:
pumpkin

Beautiful, no? It’s a Cinderella pumpkin–real name, Rouge Vif d’Etampes.

Anyway, Conor has been making this pumpkin soup all fall–it’s really good. Pureed pumpkin, onions, celery, garlic; yogurt/sour cream; milk; chicken broth. It’s fabulous.

He decided to turn this pumpkin into soup (after Halloween, when I could be pried away from admiring it).

It turns out that these pumpkins are extremely fleshy–almost no “guts” in the middle, lots and lots of…well…pumpkin. This is a single pumpkin, right? Check out how much diced pumpkin it generated (this is my really big stock pot–the kind that’s too tall to put water in from the kitchen sink tap):

in pot

Please ignore my filthy stovetop. Thank you.

Anyway, 55 cups of pumpkin! From one squash, mind you. We had to divide it into two pots.

Also, this project produced lots of compostable scraps…

In the end, it made six gallon-sized freezer bags of soup (that is, of the basis for the soup, without the dairy ingredients) plus our dinner for that day. In February, we’re going to have the best dinners ever.

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One response to this post.

  1. Posted by Suz on December 3, 2009 at 1:32 am

    Wow! I don’t think I’ve ever seen 55 cups of anything. Impressive. Also, I adore pumpkin soup and am full of jealousy (but only of the eating part, not the making it part).

    Reply

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