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Experiment 2.
Nov. 24th, 2004 01:00 amAfter the success of lime-ham, I pressed my luck and experimented again for dinner (of course I planned ahead and Peggy cooked pizza in case I messed it up) So anyhow... I cut up a nice sized chinese pumpkin. They sell these at halloween as 'cinderella pumpkins'. :/ Really depressing. These things were selectively bred for thousands of years to be really meaty with an even texture and a hard waxy exterior so they'd keep you alive through the winter, and now they're 5 bucks for 20lbs of squash (most of which is meat) to be carved and thrown away without eating. :/ Anyhow, one of these things is like 5 or 6 pies worth of pumpkin. o_O So... I kept some fresh and stuck it in the fridge to use for stir-fry or tempura or something in a few days and roasted the rest. Meanwhile I toasted the seeds.
So, since we won't have pie until day after tomorrow I thought I'd cook some now for dinner. Also, I wanted to avoid spices that are in pumpkin pies so...
I peeled the roasted seeds (call it 1/2 cup of nuts) (note, this was probably a wasted effort. Pine nuts or sunflower seeds would have been much easier to deal with)
Ground seeds into small pieces, then purreed the seed bits along with the roast pumpkink pulp.
about 4 cups of roast pumpkin pulp (cut into chunks, wrapped in foil and put in the oven at 350 until soft).
Threw in about 1 tsp granulated garlic powder,
1/4 tsp paprika
1 tsp powdered sage
1 tsp crushed dry oregano
~ 1.5 cups milk
2 cups vegetable stock.
1/4th tsp powdered rosemary
1-2tbsp sugar
In my deepest saucepan I put about 2tbsp olive oil and 4 or 5 fresh sage leaves on medium heat and crisped the leaves in the oil, then poured in the blended mix above. Heat an stir frequently. Cooked in about 15-20 minutes (bubbling and creamy)
So... Letsee. Pumpkin is about 50calories per cup and the rest you can figure out yourself, but by my count, it's around 800 calories for the ENTIRE pot of soup. (serves 4 easily) So... 200 calories for an entire dinner... And really warm and creamy. Excellent for a chilly winter evening. I'm rather happy with the results.
So, since we won't have pie until day after tomorrow I thought I'd cook some now for dinner. Also, I wanted to avoid spices that are in pumpkin pies so...
I peeled the roasted seeds (call it 1/2 cup of nuts) (note, this was probably a wasted effort. Pine nuts or sunflower seeds would have been much easier to deal with)
Ground seeds into small pieces, then purreed the seed bits along with the roast pumpkink pulp.
about 4 cups of roast pumpkin pulp (cut into chunks, wrapped in foil and put in the oven at 350 until soft).
Threw in about 1 tsp granulated garlic powder,
1/4 tsp paprika
1 tsp powdered sage
1 tsp crushed dry oregano
~ 1.5 cups milk
2 cups vegetable stock.
1/4th tsp powdered rosemary
1-2tbsp sugar
In my deepest saucepan I put about 2tbsp olive oil and 4 or 5 fresh sage leaves on medium heat and crisped the leaves in the oil, then poured in the blended mix above. Heat an stir frequently. Cooked in about 15-20 minutes (bubbling and creamy)
So... Letsee. Pumpkin is about 50calories per cup and the rest you can figure out yourself, but by my count, it's around 800 calories for the ENTIRE pot of soup. (serves 4 easily) So... 200 calories for an entire dinner... And really warm and creamy. Excellent for a chilly winter evening. I'm rather happy with the results.
