I know I seem out of sync with putting up the garden. I am just starting now to do something with my little sugar pumpkins.
Summer blended into autumn, and I really have no idea where fall went.
I went to the neighbours and dug up some horseradish. I canned some, and planted three roots.
I wanted a perennial bed near the garden, where I plan on having a herb, and perennial plants together-so I had to till that area up, while hubby hauled old rotten manure out of the cow shed into the garden.
Hubby rented a post pounder, and in my future perennial bed, we put in posts for a fence.
I dug up another perennial bed, and planted tulips and daffodils bulbs.
All the while, my pumpkins were slowly, quietly, ripening on the shelf in the garage.
Today I pureed three of those sugar pumpkins. Trust me when I say, you can't even tell that I took three pumpkins off of the shelf! I will be processing more pumpkins in the very near future.
Once I got these three pumpkins pureed, I made hubby and I pumpkin soup for lunch. I thought it tasted good. Hubby just says it was different and it was ok. I am not even sure what that means.
The rest of the puree will be made into muffins, and bread.
1 onion, minced
2 stalks celery, chopped finely
2-4 carrots chopped finely or grated
3 tbsp butter
1 garlic clove minced
3-5 cups of pumpkin puree
salt and pepper
2 c half and half
-saute onions, carrots, garlic, celery in the butter
-add remaining ingredients except for the cream
-cover and simmer for about ten minutes
-add the half and half, heat through and serve
-makes about 4-6 servings.
I added about a cup or so of chicken stock at the same time I added the pumpkin. I think my puree was to thick. Also, I don't measure out my herbs and spices. I go by taste.