Its the day after the Feast. One of the best leftovers is the pumpkin soup. Its good plain, with creme fraiche, or even with a dollop of stuffing in it. Its a wonderful combination of ginger, leeks and pumpkin. Delicious.
Yesterday, we served the pumpkin soup as a first course with an exquisite champagne, grilled local kielbasa, creme fraiche and a garnish of cilantro. I did not hear any complaints.
The Jarrahdale pumpkin is the best tasting pumpkin I've grown so far. Bright orange color flesh with mild sweet pumpkin flavor. Here are photos.
To make this soup, I cut out a lid on my 8 lb Jarradale pumpkin then scooped out the flesh with a sharp-edged ice cream scoop. (A very sharp melon baller might have worked better since the pumpkin flesh is firm and thick.) I accidentally cut through the rind on one of the deep ridges, so I used the pumpkin shell to serve my baked squash and sweet potatoes. The 8 lb pumpkin gave enough flesh for the soup (2 lbs), plus 4 lbs grated pumpkin for a batch of pumpkin bread (recipe), and the rind will make another bread recipe I'm sure.
Pumpkin soup recipe link.