CURRY PUMPKIN SOUP
Code orange has ended. We have now moved into code brown-but-also-red-and-green. I image that once your Halloween festivities have ended, you’re left with oodles of pumpkins that sit on your porch, and if carved they begin caving in as a sad testament to those who try to make faces of Darth Vader spooky. I have personal experience with this. My family does things a little differently, as we no longer carve our pumpkins. Instead, we leave them whole and strategically place them around the porch to complement fall decorations. We might have a mild problem, as I lost count how many we had after a dozen of all different sizes.
I think the largest was 50lbs?
It was mine. It’s what I lift weights for.
Anyways, you might have a few left-over pumpkins. Or squash, you might have been drawn to pretty little yellow crooknecks. Unfortunately the freeze came early this year, so all of ours have turned into pumpkin-pops. If you happen to have a few edible ones that are still salvageable, such as acorn or sugar pumpkins, even some healthy squash, might I recommend eating them? Boil em’, mash em’, stick em’ in a stew. Or curry, curry is good too. This recipe is vegan, but you can make it more omnivore-friendly by replacing the veggie stock with chicken broth, and adding some pre-cooked chicken or white fish at the end.
The recipe is under the cut.
-MJ & K