Thursday, October 15, 2009


by Ellen McGlynn
The pumpkin carving season is upon us and, dare I say, even the snow is upon us. This morning’s wintry weather forecast put me in wood-gathering mode and set me to thinking about what comfort foods could be had from the pumpkin mash and juice left over from last night’s carving ceremony (one pumpkin was sacrificed for the greater good: our stomachs). What I ultimately created was a bisque version of a Curried Pumpkin Mushroom Soup recipe found on The pumpkin mash and juice used in this recipe were created using my handy dandy Omega J8005 all-purpose juicer (this is an amazing appliance!) which I had set to separate juice from pulp. For future reference (both yours and mine), I wanted to know just how much juice could be had from a large pumpkin, so I juiced the peeled flesh of 1/4 large pumpkin, and came up with a measure of 4 cups of mash to 1 cup of juice.
½ lb. mushrooms, sliced
½ cup minced onion
2 Tbsp. butter
2 Tbsp. flour
2 tsp. curry powder
3 cups chicken broth
1 lb. fresh pumpkin mash
2 Tbsp. fresh pumpkin juice
1 Tbsp. honey
¼ tsp. grated nutmeg
1 ½ tsp. salt
1 cup light cream

Garnish: Pumpkin juice and scallions
Melt butter in stock pot to lightly fry mushrooms and onions. Add flour and curry to pot and stir constantly over medium heat for several minutes. Add broth, pumpkin mash and juice, honey, nutmeg, and salt. Whisk until all items are mixed well. Cook for about 15 minutes. Remove soup to blender and puree until smooth. This may need to be done in two batches. Return to stock pot and add light cream. Heat until hot, but do not boil. Serve with a swirl of pumpkin juice on top and a sprinkle of chopped scallions.

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