Sunday, December 6, 2009
I was inspired from Tassajara Cooking by Edward Espe Brown. "The way to be a cook is to cook." The recipes in the book are sketchy but even sketchy recipes work as a recipe depends a lot on the flavors, size (relative, unless measured, and even then preference matters more), and intensity of the ingredients. The CSA season has ended and I had two small pumpkins which my share partner ceded to me. (She was pleased to be gifted with some of the soup!) I took one and dived in:
Pumpkin, onion, (sea) salt, (olive) oil, water, cinnamon, nutmeg
After removing seeds and stringy stuff, cut pumpkin (unpeeled worked) into one inch or so chunks. take a onion (mine was large not huge), and saute for two minutes, add the pumpkin and saute five more minutes. Then add 1 cup of water and simmer covered (stirring occasionally) for about 45 minutes until soft and watery. Puree in blender or food processor, add a little more water if necessary. Heat. Add a little sea salt, then kiss each serving with some grated cinnamon and nutmeg. Perfect for a stormy night -- or a sunny day -- whenever you have an extra pumpkin. Not just for jack-o-lanterns or pie!