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Gingered Pumpkin Soup

7/10/2019

3 Comments

 
5 cups mashed, cooked pumpkin
1 large onion, chopped and peeled
2 ripe tomatoes, skinned and diced
1 teaspoon ground turmeric
1 tablespoon ginger powder
2 teaspoons brown sugar
1/4 teaspoon grated nutmeg
2.5 cups chicken stock
Salt and pepper to taste
1.5 cups plain yogurt
Parsley and pumpkin seeds to garnish, if desired

Saute onion in a pan for 2 minutes. Put pumpkin,onion, tomatoes, turmeric, ginger, sugar, nutmeg, and stock in a large pot. Bring to a boil. Simmer for 10 minutes. Puree the mixture with a blender, food processor, or immersion blender. Season with salt and pepper. Stir in the yogurt. Taste and adjust seasonings as you wish. Garnish as desired.

​Note- heavy whipping cream can be used in place of yogurt.
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Pumpkin Pie

7/10/2019

0 Comments

 
2 cups mashed, cooked pumpkin
1 12 oz can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spices
1 pie shell

Preheat oven to 400 degrees F. Beat pumpkin, evaporated milk, eggs, brown sugar, and spices in a bowl. Pour into crust. Bake for 40 minutes or until an inserted knife comes out clean.
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Pumpkin Puree

7/10/2019

0 Comments

 
Preheat over to 350 degrees. Slice pumpkin in half. Scoop out seeds. Put the pumpkin face-down on a cookie sheet. Bake until pumpkin is soft when poked with a fork. Time will depend on the size of the pumpkin, but about two hours for an average-sized pumpkin. Remove from oven. Wait for pumpkin to cool. Scoop out pumpkin meat with a spoon. That is your pumpkin puree, like from a can. If your pumpkin was large and you now have much more pumpkin puree than you need, put the remainder in Tupperware containers in your freezer until your next pumpkin cooking experiment.
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  • About US
    • Our Story
    • FAQs
    • Sustainability
    • Homeschool Days
    • Pumpkin Patch >
      • Birthday Parties
      • Chickens
    • Photography Policy
    • Field Trips
    • Farm Store
    • Recipes
  • Shop Online!
  • Pick Your Own
  • CSA Box Information
  • Contact