05-03-2008, 06:09 AM
I think we are going to have plenty of pumpkin squash to share (I think thats what they are called) by June 28th. They are already getting to be larger than a softball size!
Pumpkin Squash Cream Soup
1-2 pumpkin squash. Cut in half / take seeds out / cover with foil and bake for about 1 hr - till soft. Let cool. Pull off skin. Use mixer or hand mash till not chunky. Put in stock pot or similar. Add about 1 cup or so of water. Add garlic, about a tsp or 2 of butter, salt & pepper, pinch of nutmeg, just a pinch of ginger or 1/4 tsp of fresh grated ginger. Let simmer about 20 mins. Add cream or 1/2 & 1/2 -- about 4-8 oz's during last five minutes - or if really decadent skip cream and add 1 block of cream cheese.
All this is not precise because when i make it, it depends on how much squash I use... so I taste till it is perfect!
Do not dispose of seeds - plant somewhere. They seems to like lots of sun and pretty fair amount of water.
(Thank you PunaFarmboy for the first squash that started this prolific squash garden!! And thank you Ms. "D" for tending it!!)
Pumpkin Squash Cream Soup
1-2 pumpkin squash. Cut in half / take seeds out / cover with foil and bake for about 1 hr - till soft. Let cool. Pull off skin. Use mixer or hand mash till not chunky. Put in stock pot or similar. Add about 1 cup or so of water. Add garlic, about a tsp or 2 of butter, salt & pepper, pinch of nutmeg, just a pinch of ginger or 1/4 tsp of fresh grated ginger. Let simmer about 20 mins. Add cream or 1/2 & 1/2 -- about 4-8 oz's during last five minutes - or if really decadent skip cream and add 1 block of cream cheese.
All this is not precise because when i make it, it depends on how much squash I use... so I taste till it is perfect!
Do not dispose of seeds - plant somewhere. They seems to like lots of sun and pretty fair amount of water.
(Thank you PunaFarmboy for the first squash that started this prolific squash garden!! And thank you Ms. "D" for tending it!!)