Pumpkin Soup

Pumpkin Soup (easier than pie) with inspiration from Barbara Kingsolverpumpkin soup

Buy small local sugar pumpkin. Cut out top and save. Carve out inside (remove seeds and pulp).

Fill with stock and 2 tablespoons of butter. Add dash of salt & pepper. Replace top.

Bake at 375 for about 40 minutes.

Remove from oven. Scrape down sides, being careful to not scrape too close to edge. Add 2 tablespoons milk (if you have it) and squirt of honey.

Blend with handheld blender (this is key). Add dashes of cinnamon and nutmeg.


Best. Pumpkin. Ever.

The day after Halloween, I was walking in DC with Tanya of Veggie Love. In our ramblings around Georgetown, we encountered this fabulous pumpkin character:


Note the wide variety of items used here: Yellow bell peppers for years, chili peppers for eyebrows, star fruit for lips, collard greens for hair, etc. (Is that a yucca root for a nose, Hannah?)

As we were taking the picture, the gentleman of the house returned and we got to chatting. Turns out, his wife is a school teacher, and she likes having a decorated pumpkin for several weeks ahead of Halloween. In order to prevent the inevitable rotting that occurs when you combine room temperature and a dissected squash, she adorns it with veggies. Anytime something starts looking a little questionable, she replaces it. Brilliant.

Also of note is the fact that the pumpkin is sitting on a raised toilet seat. Not pictured? Pumpkin “poop” (in the form of smaller pumpkins) below.