It’s orange and it’s made of pumpkin. Perfect for Halloween.
Drew and I just went to three different grocery stores looking for pumpkins for his classroom games tomorrow – we found the last five pumpkins at a Safeway after a clerk of another store quietly tipped us off.
And they were massive and would have cost us $40 but we got the night before Halloween discount of $15.
Rest assured, you don’t need the big orange pumpkins. The green ones will do.
This recipe didn’t come from the Moosewood – I found it in the Newlyweds’ Vegetarian Cookbook appropriately purchased on my honeymoon.
Here’s what you need:
2.25 pounds of pumpkin
2 large potatoes, quartered
4 cups of vegetable stock
4 tablespoons butter
2 tablespoons olive oil
2 large onions, sliced
1 cup milk
Sea salt 4 tablespoons spur cream
1. Chop up and seed the pumpkins. Peel and cut potatoes. The recipe says to peel the pumpkin and the potatoes put them in the pot of boiling broth until tender.
Pumpkins don’t peel well. I suggest creating a double boiler with water and steaming the two together until tender. The pumpkin skin with slide off easily.
2. Heat up the butter and cook the onions.
3. Add pumpkin, potatoes and onions in a food processor or blender adding enough milk to make a nice purée.
Transfer purée to a saucepan. This is where I would add the stock and salt.
I spices it up with some chili flakes. Serve with sour cream if desired.