This year when I decorated my Autumn Mantel, I used several sugar pumpkins in my display. I also used them for my Thanksgiving Tablescape (in Canada, Thanksgiving was October 8th).
When I bought the pumpkins, I thought (but didn’t really believe) that after Thanksgiving, I would cook them up and use them for soup and baking. But will wonders never cease! I have roasted them all, made soup, and frozen the remaining puree for use on a cold winter day.
Did you know that sugar pumpkins are the best choice for cooking and baking? They are smaller and denser than a regular field pumpkin that you might carve for Jack-O-Lanterns. Field pumpkins are generally watery and stringy.
I cut them into 1″ cubes, put them on a pan, and roasted them for 45 minutes, stirring several times. Roasting gives them a rich, sweet flavour. Then I peeled the skin off using a small paring knife. I found it too hard to peel them raw – I cut my thumb and my pointy finger before I got the message…
These are real antique candle holders given to me by my mother-in-law. She has given me so many wonderful treasures… Funny, though. I didn’t know what they were until I saw some ‘fake’ ones at our local gift shop. They had set little candles in them and a light bulb went off in my head… I’m slow that way… Anyway, now I appreciate them a thousand times more.
- 3 cups roasted, pureed sugar pumpkin (I used my food processor)
- 1 Tbsp butter
- 1 cup minced onions
- 2 cups chicken broth
- 2 cups half & half cream
- 1 Tsp brown sugar
- Dash of nutmeg
- Salt & pepper to taste
- In a large pot, saute onions in butter until translucent.
- Add chicken broth and bring to a boil. Lower heat and stir in pumpkin puree and brown sugar. Pour into a blender and puree. Return mixture to saucepan. Stir in the half and half.
- Add salt and pepper to taste. Throw in the nutmeg - I use about 1/4 tsp.
- Reheat but do not boil. Serve at once.
Gail Dixon (Louisiana Belle) says
This looks really good! But the idea of cutting up pumpkins into cubes makes me envision a trip to the ER. Can you used canned pumpkin? Probably not as good, huh? Adorable candle holders.
look at you go, little miss martha stewart! :)
Gail, you could just cut them in half and lay them on a cooking sheet – cut side up. That works pretty good too.
Karen @ away for the weekend says
Looks delicious! I would buy the pumpkins and never get around to roasting them – but this makes me think I will do it!
Pieces of Sunshine says
I just love your photos Barb!
wonderful, your photos are really good!
Viv (modifica) says
That looks really good and love the way you photograph your cooking….
Nice work with the photos. If I get my beans on I am making bean, pumpkin, and cabbage soup.
A Pretty Life in the Suburbs says
Mmmm! This soup looks delicious! And I just so happen to have some puree waiting to get used up! Yummmm
love the candle setting :)
What a heartwarming dish!
I would love to have you share this or any other recipe of you at Wednesday Extravaganza – my foodie link party with a little special something!
Miz Helen says
I just love your soup, it would be a perfect comfort food for this weekend. Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen says
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
Come Back Soon!