Hokusai says
Keeping quiet

Summer Pumpkin Soup

Warty pumpkin

Our native Seminole pumpkins and other summer-surviving "winter squash" are at the market now. We love these peeled, chopped, and roasted on polenta or baked scraped and frozen for future pies. Soup is another tasty possibility. 


1 pumpkin
3 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon ground tumeric
2 tablespoons dried marjoram
1/4 cup water
2 tablespoons butter
1 sweet onion, chopped
1 large cabbage, cut lengthwise into 1/4 inch thick slices (opt.)
4 additional cups water or vegetable stock
1 cup cooked riso pasta or rice
1 tablespoon fresh chives for garnish

Preheat oven to 350F. Cut the pumpkin into 2-inch squares (should make about 10 cups of squares). Leave the skin on, to remove later when cooked. Place on baking sheet in a single layer, and sprinkle with oilive oil, cumin,tumeric, and marjoram. Bake till tender, about 1 hour. Add the 1/4 cup water only if they seem in danger of sticking or burning. 

Meanwhile, in a saucepan large enough to hold the stew eventually, melt the butter over medium heat and saute the onion for a couple of minutes. Add the water/vegetable broth and cabbage if you are using it (here, it's hard to have cabbage and pumpkin growing at the same time; the soup works fine without it; we just added a salad). 

When the pumpkin is done, remove from baking sheet and let them cool slightly. Peel the pumpkin, then puree in a blender or food processor with 1/2 cup of the soup mixture. Repeat the process with the remaining pumpkin. Add pumpkin to the stock mixture and bring to a boil. Reduce heat to medium-low and add the cooked riso or rise. Simmer for a few more minutes. 

Sprinke with chives. 

Serves 6. 


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