|My son's prize winning Polar Bear pumpkin.|
|First prize for Eben's One Too Many pie pumpkin.|
After the win at the fair we wanted to preserve the pumpkins. We don't believe in waste here on the farm, and so we wanted to cook the pumpkin, and have it available to us for eating this winter. Pumpkin soup is a favorite at my house, so I cut the pie pumpkin in half, and dug out the seeds. We then saved the seeds for planting next season. The next pumpkin I cook, we will salt, and bake the seeds for eating. I placed the halves into the oven on 350* for about 45 minutes. The oven time will vary for different sized pumpkins. When a fork could easily pierce the cooking pumpkin, I took it out of the oven, and scooped all of the meat out. I then pureed the pumpkin in the blender, and returned it to a pot where I added plenty of cream, and whole milk from our cows. Next, I added salt to taste. (You could also puree the pumpkin after adding the cream if you choose.) Yummm! I simply left the soup to cool, and then poured the fall treat into freezer bags, being careful not to over fill them. I labeled them "pumpkin soup", so as not to confuse it with the plain pumpkin puree I plan to freeze as well.
|Pumpkin all cooked, and scooped from the skin.|
|Running cooked pumpkin through the blender.|
|Yummm! Ready to eat!|
The reason that I made this into soup with all the cream, and milk added is because our milk, and cream is in abundant supply right now. This winter our cows will be dried off for calving season, and we will not have a generous amount of milk. This soup is ready to heat, and serve. I will freeze plain pumpkin for baking cookies, and other goodies.
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