Problems with Blogger today - photos won't load as per usual, but I tinkered around and discovered I could copy and paste them from my picture folder.
Rudbeckia (Black-eyed Susan) and Echinacea (Coneflowers), are developing huge seed centers as the weather cools down. I leave them in my garden for the birds to nibble on, and I was quite taken with the sculptural look of the dried petals.
One of my daughter's friends has a farm and gifted this enormous pumpkin/squash to her. She's in the midst of a busy time right now and handed it over to me. It's been sitting around and taunting me with how to deal with it. Today was the day. I started cutting into it, but then stopped to weigh it. 18 pounds! Yikes. That's a lot of pumpkin.
Pumpkin dominated the kitchen this morning. I roasted about half of it in generously sized chunks with the peel, then scraped it off and whirred it in the food processor to make pumpkin puree. That will go into the freezer for future pies or soups.
I also made a very large pot of French Pumpkin Soup (somewhat adapted from the linked recipe). It's full of savory goodness like rosemary, sage, thyme, leeks, and onions. A small amount of cream smooths out the flavours.
The remaining pumpkin was cubed and roasted until tender and slightly caramelized, then I made another soup with ginger, garlic, Madras Curry Powder, and coconut milk.
Both soups were blitzed with the immersion blender into silky smooth mixtures. Some soup went to Ashley and her family, and some went into the freezer. I like to freeze in glass jars, leaving headspace for expansion.
Which soup would you prefer - the herby one or the ginger-curry one? I like them both, but I really like the French-inspired one with herbs.