Its the day after the Feast. One of the best leftovers is the pumpkin soup. Its good plain, with creme fraiche, or even with a dollop of stuffing in it. Its a wonderful combination of ginger, leeks and pumpkin. Delicious.
Yesterday, we served the pumpkin soup as a first course with an exquisite champagne, grilled local kielbasa, creme fraiche and a garnish of cilantro. I did not hear any complaints.
To make this soup, I cut out a lid on my 8 lb Jarradale pumpkin then scooped out the flesh with a sharp-edged ice cream scoop. (A very sharp melon baller might have worked better since the pumpkin flesh is firm and thick.) I accidentally cut through the rind on one of the deep ridges, so I used the pumpkin shell to serve my baked squash and sweet potatoes. The 8 lb pumpkin gave enough flesh for the soup (2 lbs), plus 4 lbs grated pumpkin for a batch of pumpkin bread (recipe), and the rind will make another bread recipe I’m sure.
Here’s the link to my Pumpkin Ginger soup recipe.