Day Forty-Two: Pumpkin Soup

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November 1, 2012 by chicagogrilling365

So, I had to work on Halloween this year.

That’s alright, we can have our tradition the night before. Anyway, it extended past midnight, so technically it’s still Halloween, right?

Damn right.

Every Halloween night, Jenny and I carve pumpkins and watch Halloween.

And, if we’re not too tired, Halloween II.

So we bought one extra pumpkin to cook.

I’d never cooked pumpkin before, though I have cooked the seeds many times.

However, I had made squash soup plenty of times, so I approached it in exactly the same way.

I split the pumpkin in half, lengthwise, gutted it, peeled it, cut the meat into equal portions, wrapped said portions in foil, placed them on the grill, and put the lid on.

After about twenty minutes, they had softened nicely. I unwrapped them and put them in our crappy food processor with some water and pureed them until smooth.

I cut an onion, a jalapeno and a carrot.


Sorry, buddy.

Dr. Loomis, settle down man, you’re awesome and your beard is boss, but you can’t kill the Boogie Man for God’s sake! And these small town cops don’t understand that Myers is freaking invincible!

I cooked the vegetables in a pot with cinnamon and cumin, made a roux, then added the pumpkin puree, along with a few cups of water and reduced it until nicely thickened, then added a touch of cream and salt.

We garnished it with a little crema, cinnamon, and parsley.

It was good.

Hope everyone has a great Halloween.


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