You Can Make A Lot Of Things With Pumpkin But,Nothing Like This Creamy Yummy Thick & Hearty Soup.
Pumpkin, like squash by far seem to get a bad rap. Most of us either use them for carving or decor. Not realizing how “ah inspiring” or “arousing” these amber, golden, tawny and copper fruits can be. Yeah, their considered fruit by plant guys. However, whether they be fruit or veggie, chew-over the idea of eating more of them.
Besides being full of nutrients that ward off “nasty bad guys” like heart & chronic diseases, bowel, and lung problems. These “good girl” fruits gobble-up fats, radicals, and crush cancer cells.
Claims may be mixed, but I’m taking my chances on their ability to defeat illness and boost immunity. Wow! Even spices like paprika and cayenne contain beta-carotene.
Also found in a variety of colors, shapes, sizes, and tastes; load up on these beauties year-round. Crops from the vine also include dark green lovelies too. Like zucchini which have edible skins and are easy to grow.
Likewise, most young squash like buttercups, dumplings, and acorns harvest green, but will turn brilliant colors as they ripen. Hence, a beautiful center-piece. Then, after the holiday is done, simply peel and eat them.
Pumpkin, Pumpkin, Who’s Got A Pumpkin
Remember the golden rule, heavier fruit have more edible flesh inside. Because of the hard shell, they keep longer in a cool dark pantry. If you’re not baking them, just peel, dice, and cook them the same as any other veggie.
But, don’t ditch either the squash bowl or seeds. Serve your meal in the shell for an easy clean up. Toast seeds for a topping on soup, salad, or snack. Most of all, add the golden beauties to any dish for a long and healthy life.
Next time your surfing the produce isle-GO ORANGE! Whether you bake’em, soup’em, or stir-fry’em eat’em up Yum. All while kicking butt on sickness.
small pumpkin
1 box chicken broth
small leek or white onion: chopped
2 tbsp. butter
½ package cream cheese
6 jalapeno rings
4-6 pieces of bacon cooked/crumbled
½ cup corn or potato cooked/cubed: optional
1. Bake pumpkin 350 in ¼ cup water; until tender/scoop out flesh. Set aside to cool.
2. In a blender add pumpkin, broth, leek/onion, 4 jalapeno rings, cream cheese; in small batches until creamy.
3. Large pot melt butter on low; add ¾ of your bacon, corn, potatoes and 2 jalapeno rings.
4. Add blended ingredients to pot. Stir occasionally. Cook slowly until heated through.
5. Serve hot.
6. Garnish with bacon and jalapeno. Serve along with a crust dipping bread. Yum!
Chef Notes
You can use any leftover corn, potatoes, or even can pumpkin. Also substitute acorn, butternut, buttercup, or dumpling squash. Enjoy year.
I like mine with a kick so, I use extra jalapeno and a bit of juice to soup base. It’s a fun, easy, and healthy soup.
Maybe not as sexy sounding as mine, but look for EatingWell.com/SoupBook for more delicious soups.
Because, soups, sauces, chili, and stews served a day late are definitely worth the wait!
