Try to serve the soup inside halved gutted pumpkins. You can also use a large gutted pumpkin as a soup tureen. Steam the flesh you cut out and use it this recipe. Or just serve in a bowl.
 
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 • 2 lb. or so of FRESH PUMPKIN, roughly cubed
• 1 large ONION, chopped
• BUTTER
• 1 tbs. finely chopped FRESH GINGER
• 1 tsp. CELERY SEED
• SEA SALT and PEPPER to taste
• lots of FRESH PARSLEY
• PINE NUTS
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Sauté onion in butter until transparent.
Add ginger and stir for 1 minute more.
Add pumpkin and toss to coat evenly with onion mixture.
Cover with water, add parsley and cook until pumpkin is tender.
Cool to room temperature than remove parsley, setting it aside.
Puree pumpkin mixture and re-add the parsley.
Reheat and season to taste, adding more butter if you wish to make it thicker & richer.
Serve with pine nuts floating on top. Serves 4-5. |
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