Farm to Table - the edible pumpkin!

This is one of the two large cooking pumpkins I bought at the farm last month.

Now the night temperatures are around freezing it's time to bring them in

from the porch and use them.

When cut open, one is presented with a lot of seeds.

I have to admit I don't usually do anything with them other than

put them in the compost barrel.

This time, after finding a recipe for Pumpkin Seed Pesto (see below),

I washed them off and proceeded to add a new flavored pesto to my list.

Ever since my Autumn 2015 visit to an amazing Pumpkin Festival

 in France - in a pretty village close to where my brother lives - I have

 always brought home, along with the decorative ones, a couple of

 'cooking pumpkins' (these are not the small orange 'pie pumpkins' often 

seen in grocery stores) for roasting and soup making. 

I usually roast my cut up pumpkin along with shallots, olive oil and

 seasoning first - I think it adds more flavor - plus just eating some as

 a side veggie as it makes a delicious accompaniment to many meals.

France 2015

When in France, the market lady is also a gardener.  

She will share cooking tips with you when you buy her 

pumpkins (potirons). Her recipes are basic and simple but

 always delicious. She's probably made this soup for years, 

throwing ingredients nonchalantly into her large pot without

 measuring or weighing. 

Melt 2 tablespoons of unsalted butter in your large

 heavy pot over medium heat and add an onion,

peeled and chopped, cooking a few minutes until 

pale gold, do not scorch.  Add 5 pounds of peeled, 

chopped pumpkin, leave out the seeds and roast them

 later for a crunchy snack.  Dice a small potato and 

add to the pot, you can leave the peel on for more nourishment.  

Pour in 5 cups of water, season with sea salt to taste,

 decide later if you want to add pepper. 

Cover pot, bring to a boil, reduce to medium, keep

 covered and cook 25 minutes until potato and pumpkin

 are very soft.  Remove from heat, cool slightly then

 puree until smooth with that wonderful kitchen

 must-have, your stick blender.  

Serve with a swirl of thick cream, a sprinkling of Gruyere cheese

 and a chunk of fresh-baked farm-style bread. 

 Bon appetit!

My version of Pumpkin Soup this week, delicious!

The pesto is really good - has quite a kick from the red chile 

pepper - I removed the seeds.

Blend all ingredients together, except the oil, and lemon juice

 (I didn't add cream) in a small food chopper, then add liquids and

 salt/pepper to taste.

Although I have one more large cooking pumpkin awaiting the knife - a

 kitchen job Bob helps with - I probably won't do anymore post on the 

wonderful pumpkin. . . . . .this year!

The weather here is beautiful this week.

We have lots to do around the house and garden - leaves are falling

and need raking, crawlspace is going to have a clean out with new

 waterproof barrier etc. installed (new water heater was installed a

 couple of weeks back), and I'm working on cleaning up Jasmin Cottage -

  the potting shed.

I will be heading out there shortly to plant up my waiting amaryllis bulbs.

They spent summer in the garden and look really healthy after a cooling

off in the dark shed these past two months. Fingers crossed they will

bloom again and bring much beauty during the dark winter months.