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.
SUMMER PUMPKIN SOUP
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.