orange Jarrahdale pumpkin – pumpkin ginger soup

Recipes, Squashes
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orange jarrahdale pumpkin

I grew this pumpkin in my community garden plot this summer. It was a beautiful shade of mottled green-blue-gray when I picked it (photo). I ended up with three 6-10 lb Jarrahdale’s from two plants. One I made into fantastic pumpkin soup and pumpkin bread at Thanksgiving time. The other I gave to my brother and he did the same. This is the third. Its now on my dining room table and has ripen to bright yellow-orange. I’m thinking about baking with it soon (tomorrow).

Jarrahdale’s have very thick, flavorful, and bright orange flesh. It will be enough to make several recipes. I love pumpkin bread, so I’ll definitely make this. Any suggestions for other pumpkin recipes?

Here’s the pumpkin soup recipe:

PUMPKIN GINGER SOUP TOPPED WITH SOUR CREAM AND CONDIMENTS
adapted from Marci Arthur

1 Cooking Pumpkin, about 2 lbs. Cut into quarters, seeded and peeled
3 tablespoons butter
2 large leeks, including 1-inch pale leaves, cut into ½-inch thick slices
6 cups chicken stock
2-1/2 inch piece fresh ginger, peeled and minced to make 1 tablespoons
½ teaspoon salt
½ teaspoon freshly ground black pepper

Condiments
½ cup sour cream or creme fraiche
½ cup chopped fresh cilantro

Steam pumpkin til tender – about 15 minutes. Scoop pumpkin flesh into balls and set aside. (OR you can bake in foil for 1 hour, cool and then scoop out flesh. OR, if you are strong and want to use the shell to serve the soup, scoop out raw flesh.)

In soup pot, melt butter over medium heat. Add all but 2 of the leek slices and sauté for two to three minutes, or until nearly translucent. Add broth, minced ginger, salt and pepper and pumpkin balls. Bring just below a boil, reduce heat.
Simmer until pumpkin is very tender, about 10 minutes. Puree.

To serve, ladle hot soup into bowls, garnish with spoonful of sour cream, cilantro and leek slices as desired.

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