We needed a dish-to-pass for the Odin Grange meeting last week. What to do? Here is an affordable, easy and delicious recipe to squash that bring-a-dish-to-pass ultimatum!
We had some Long Island cheese pumpkins that we grew on the farm this year still available, so that was the starting point. We used the crock pot not only to cook our dish, but we also took the finished dish to the event in the crock pot. Of course, all good cooks (and eaters too!) know that delicious is the most important part of any dish. And to get that right, we made this home-cooked pumpkin soup. But be forewarned, everyone will want to know how you made it!
- Long Island Cheese pumpkin
- 2 cups apple sauce
- 4 cups chicken broth
- 1/2 cup honey
- 1/2 stick or 4 tablespoons of Butter
Step 1 Start by cutting the pumpkin in half with a sharp knife and scoop out the seeds with a sturdy spoon.
Step 2 Bake for 15 minutes at 400 degrees. Let the pumpkin cool until you can handle it comfortably, then peel the skin off of the flesh. Cut the pumpkin flesh into chunks.
Step 3 Place the cut chunks into crock pot and add two cups of apple sauce. To make soup, also add 4 cups chicken broth. To make a mashed pumpkin side-dish (similar to mashed potatoes), omit the chicken broth and complete the following steps.
Step 4 Turn the slow cooker to the low setting, put the cover on tightly and allow to cook for eight hours. If you need the pumpkin to be done more quickly, set the crock pot on the high setting and allow to cook, covered, for four hours.
Step 4 Use a potato masher to mash up the pumpkin as it cooks. Do this every so often during cooking to get a nice textured soup. To finish, add the butter and honey and do some more mashing.