Pumpkins…so many options from pie to pancakes/waffles and biscuits to soup. This recipe is from one of our favorite books, Jennifer McLagan’s Fat: Appreciation of a Misunderstood Ingredient
We have two heirloom pumpkin varities this year that vie for best cooking pumpkin status: Winter Luxury (gorgeous with flesh that is smooth, sweet, and fiber-free) & Long Pie (sweet/savory depth of flavor and smooth, virtually stringless texture that makes for extraordinary pies).
1/2 lb Bacon or Bacon Ends
Long Pie Pumpkins
1 large onion, sliced
1 stalk celery, sliced (or celeriac)
Sage, 1 sprig fresh or less dried
3.5 lbs pumpkin or winter squash
8 cups water or stock
Salt & Pepper
Dice bacon ends, place in large saucepan over low heat. When most of the fat is rendered add onion, celery & sage, stirring to coat with the fat. Cook until veggies soften about 7 min.
Cut squash into quarters & peel. (Or could roast and then scoop out and then just need to cook until merged)
Pour 1 cup water into pan with veggies, increase heat to high; deglaze plan with spoon, scraping up brown bits on the bottom, add remaining 7 cups water, squash pieces, 1 TB salt, pepper. Bring mixture to boil, then lower heat and simmer until squash is very soft, 30-45 minutes. Let cool slightly, then puree.
Season to taste and reheat to serve. Top with a bit of yogurt, a smidge of maple syrup, fresh herbs or some roasted pumpkin seeds if you wish!
Fall eating…yum! New stuff is coming in from the fields and our friends regularly for great eating.
adapted from
The weather and calendar have turned decidely fall-like. The good news is that some summer veg is still holding on, but the fall treats are also rolling in, though some are still growing or curing.
Veggies, fruit, meats, oh my! So many choices. Perhaps best to focus on the ephemeral ones….but hard to not start enjoying those root veggies too.