My second most-asked for recipe (right after Vanilla Laced Pear Jam) was inspired by a bumper harvest of heirloom Musquee de Provence pumpkins in 2007. Our 20 ‘ x 20’ pumpkin patch yielded more than two dozen of these gorgeous vegetable heirlooms, each weighing between 11 to 28 pounds. See Roasted Pumpkin or Winter Squash Puree for directions on processing your own pumpkins into recipe-friendly puree and Thrifty stock for directions on transforming your vegetable peelings and bits into lovely broth.
1 medium sweet onion, chopped (about 2 cups)
|Freeze Roasted Pumpkin Puree in recipe-size portions.|
1 stalk celery with leaves, chopped
1/2 tsp fresh thyme leaves or pinch dried thyme
2 Tbs. olive oil
1 tsp curry powder
2 Tablespoons all-purpose flour
2 cups Homemade Pumpkin or Winter Squash Puree
1 medium apple or pear, peeled and chopped
1 Tablespoon sugar
1/2 tsp sea salt
1 quart Thrifty Stock (or 2- 15 oz. cans chicken broth)
1 -15 oz. can evaporated milk or half-and-half
In a soup pot, saute onion, celery, and thyme in olive oil until tender. Stir in curry powder, flour and a bit of broth to moisten. Cook til golden and bubbly. Add pumpkin puree, apple, sugar, salt, and broth. Cook 20 minutes over medium heat.
Cool slightly and puree in blender, or puree in the pan with an immersion blender. Stir in evaporated milk and reheat before serving; do not allow it to boil. Lovely with a simple green salad and homemade whole grain rolls.
Ps. You can obtain seeds for Musquee de Provence pumpkin from Seed Saver’s Exchange and Baker Creek Heirloom Seeds.
|left: Musquee de Provence pumpkin; right: Mayo Bule Gourds|