OR WHAT WE DID WITH OUR JACK O LANTERN
Got the wife a nice sized pumpkin at Walmart for $3.99... About the size of a volleyball. It was a very dry and hot summer so I was surprised this one had any meat to it. I cut it in half Sunday night and roasted wedges of it with a butter and curry glaze - served with vegetable packs with a talapia filet stuff in them it was terrific. I had about half of the 1st half leftover so made PUMPKIN ROLLS, I simly used the roasted pumpkin in place of sweet potatoes - AND massive update to my sweet potato rolls recipe, I used buttermilk instead of whole milk. darn it really makes them moist and delicious.
So yesterday I roasted the 2nd half, simply cleaned out the inside, put it upside down in a pan of water for 45 minutes at 400 degrees. Let it cool, sliced and peeled the pumpkin, cut into chunks and made the following amazing soup...
Mis en place
6 pieces of bacon, cut in chunks
1 medium yellow onion, small dice
1 stalk celery, small dice
1 Tablespoon garlic, fine dice
1 Tablespoon fresh ginger, fine dice
1 Tbls homemade curry powder
4-5 cups cubed pumpkin meat
1 cup dry white wine
1 box chicken stock, about 32 oz.
1 cup water
2 cups buttermilk
1 cup diced canned tomatoes
1/2 cup long grain rice
6 scallions, chopped
In a large dutch oven slow cook the bacon until it is nicely browned all over, now add onion, celery, garlic and ginger to pan. Saute about 3 minutes until onion starts to go clear and aromatics make the kitchen smell great. Add curry powder and saute about 3 minutes. Add pumpkin chunks and a couple of glugs of EVO and saute about 5 minutes - you want to see some color on the pumpkin. Deglaze with white wine, reduce until almost dry. Now add chicken stock, bring to a boil, reduce to a simmer and allow to cook about 30 minutes. Now puree soup in pot with an immersible food wand until the soup is smooth and creamy. Now add canned tomatoes, buttermilk and long grain rice. Continue to simmer about 30 minutes, stir bottom of pan to avoid clumping or sticking rice. Check for seasoning and adjust with salt and pepper. Add chopped scallions and cook an additional 4 minutes.
Serve in large bowls with dollop of sour cream. Toasted pumpkin rolls are a great side.
Homemade curry powder recipe
https://www.backyardchickens.com/forum/viewtopic.php?id=164468
Sweet potato rolls recipe - substitute buttermilk for milk and roasted pumpking instead of sweet potatos.... Amazing !!
https://www.backyardchickens.com/forum/viewtopic.php?id=165770
Got the wife a nice sized pumpkin at Walmart for $3.99... About the size of a volleyball. It was a very dry and hot summer so I was surprised this one had any meat to it. I cut it in half Sunday night and roasted wedges of it with a butter and curry glaze - served with vegetable packs with a talapia filet stuff in them it was terrific. I had about half of the 1st half leftover so made PUMPKIN ROLLS, I simly used the roasted pumpkin in place of sweet potatoes - AND massive update to my sweet potato rolls recipe, I used buttermilk instead of whole milk. darn it really makes them moist and delicious.
So yesterday I roasted the 2nd half, simply cleaned out the inside, put it upside down in a pan of water for 45 minutes at 400 degrees. Let it cool, sliced and peeled the pumpkin, cut into chunks and made the following amazing soup...
Mis en place
6 pieces of bacon, cut in chunks
1 medium yellow onion, small dice
1 stalk celery, small dice
1 Tablespoon garlic, fine dice
1 Tablespoon fresh ginger, fine dice
1 Tbls homemade curry powder
4-5 cups cubed pumpkin meat
1 cup dry white wine
1 box chicken stock, about 32 oz.
1 cup water
2 cups buttermilk
1 cup diced canned tomatoes
1/2 cup long grain rice
6 scallions, chopped
In a large dutch oven slow cook the bacon until it is nicely browned all over, now add onion, celery, garlic and ginger to pan. Saute about 3 minutes until onion starts to go clear and aromatics make the kitchen smell great. Add curry powder and saute about 3 minutes. Add pumpkin chunks and a couple of glugs of EVO and saute about 5 minutes - you want to see some color on the pumpkin. Deglaze with white wine, reduce until almost dry. Now add chicken stock, bring to a boil, reduce to a simmer and allow to cook about 30 minutes. Now puree soup in pot with an immersible food wand until the soup is smooth and creamy. Now add canned tomatoes, buttermilk and long grain rice. Continue to simmer about 30 minutes, stir bottom of pan to avoid clumping or sticking rice. Check for seasoning and adjust with salt and pepper. Add chopped scallions and cook an additional 4 minutes.
Serve in large bowls with dollop of sour cream. Toasted pumpkin rolls are a great side.
Homemade curry powder recipe
https://www.backyardchickens.com/forum/viewtopic.php?id=164468
Sweet potato rolls recipe - substitute buttermilk for milk and roasted pumpking instead of sweet potatos.... Amazing !!
https://www.backyardchickens.com/forum/viewtopic.php?id=165770
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