In our second to last week of the CSA, we received this pumpkin:
It is a Long Island Cheese pumpkin, prized for good eating. It was too prized to carve and display outside, so I made Pumpkin and Black Bean Soup from the SF Chronicle link here.
You have to roast the pumpkin for 1 1/2 hours.
The pre (looks like it is sweating w/ anticipation):
And the post:
[Lucy scoops out the innards of the pumpkin Linus brought]
Linus: [groans] You didn't tell me you were gonna kill it! After the pumpkin prep, the soup comes together easily. Saute the onions, herbs and peppers:
As an additional bonus, I prepared the seeds. I sauteed them in a little oil and then roasted them in the oven for about 15 minutes. Delicious!
In the end, I served it with avocado and the seeds:
-- Kate
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