We love pumpkin and the ones this year have been perfect for soup. The large ones for Halloween and the Cinderella ones for decor all end up making the perfect soup and dishes.
There are a lot of recipes out there. I used one that a local chef shared in the market but there are plenty of variations. I think the best tip is to cup up the pumpkin and roast it first to bring out the flavor then make the soup. it is easier and makes a smooth soup.The emulsion blender makes it easy.
Or try sliced pumpkin like this one.
This Recipe for roasted pumpkin slices with herbs and seeds is from Plenty and it makes a terrific side.
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