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Pumpkin Surprise At Barefoot Farm

Pumpkin Surprise At Barefoot Farm

It’s been a tough year at Barefoot Farm for all things in the squash family. But things are starting to look up. Who knew gardening could be this much fun?

Apparently, when I added some compost in the herb garden this summer, I included a pumpkin seed. I discovered this one tiny pumpkin, hiding in the herbs. It’s small and, as I have no way of knowing what the variety is or whether it’s the result of random fertilization, I don’t know what to expect as far as edibility goes. It looks good and I’m assuming the best so now I need to decide what to do with it.

An attack of squash bugs nearly wiped out all of the heirloom cucurbits I started from seed many months ago. My husband gave it his best shot, getting out first thing each morning, hand-picking what he could see, then giving each plant a bath with soapy water several times each week.  We finally gave up and let nature take its course.


Pumpkin Surprise At Barefoot Farm

It’s been a tough year at Barefoot Farm for all things in the squash family. But things are starting to look up. Who knew gardening could be this much fun?Apparently, when I added some compost in the herb garden this summer, I included a pumpkin s...

Author
Lehman's

Ingredients

  • About 2 pounds pumpkin (peeled, seeded, and cubed)
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 cups chicken or vegetable stock
  • Spices to taste (nutmeg, cayenne pepper, marjoram)
  • 1 cup half-and-half (or evaporated skim milk as a lighter option)
  • Additional stock or cream, as needed for texture

Directions

  1. If using a whole pumpkin, simmer it in a covered pot of water until softened.
  2. Allow it to cool, then remove the skin and seeds.
  3. Alternatively, use pre-peeled, seeded, and cubed pumpkin.
  4. Melt butter in a pot over medium heat.
  5. Add the chopped onion.
  6. Cook until soft but not browned.
  7. Add the pumpkin pieces to the pot.
  8. Pour in the stock.
  9. Add desired spices such as nutmeg, cayenne pepper, or marjoram.
  10. Simmer until the pumpkin is very soft.
  11. Blend the mixture until smooth using an immersion blender or countertop blender.
  12. Alternatively, pass through a fine sieve and whisk until smooth.
  13. Stir in the half-and-half.
  14. Adjust consistency with additional stock or cream as needed.
  15. Simmer gently if thicker soup is desired.
  16. Serve warm.
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Kathy Harrison

Kathy Harrison

Kathy and her husband own a small hobby farm. They raise bees, have an orchard and grow organic vegetables. They also raise a few pigs and chickens. Most of what they do is a cooperative venture with close neighbors. She has written two books on family preparedness for Storey Publishing, Just In Case: How To Be Self-Sufficient When the Unexpected Happens and Prepping 101: 40 Steps You Can Take To Be Prepared.

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