Tuesday, August 7, 2012

Florida Pumpkin Soup

     Easy, delectable, and highly nutritious.  My pumpkins grow gratuitously out of the compost heap every year, so the soup is almost free.  Florida pumpkin-squash are available at the farmers' market and look like a cross between butternut squash and pumpkins--either one would work in this recipe.  Well water is better than chlorinated water for making soup.  Including a peeled apple or two with the squash adds a mysterious sweetness.

2 large butternut or Florida squash
2 tsp salt
1/2 tsp nutmeg
1/2 cup heavy cream

Remove rind and seeds from squash (throw them on the compost pile!) and cube the squash.  Place it in a cooking pot and cover just barely with water.  Cook until a fork stuck in a piece comes out easily.  Pour off excess water (or drink it warm--it's nutritious).  Add salt and nutmeg.  Use a hand-held blender to whirl the squash smooth.  Stir in cream.  Allow flavors to rest for five minutes, and serve. 

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