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Pumpkinhead

This recipe is one exception to my otherwise-strict rule of not using anything from a can. But what you lose in culinary pride you gain in fun -- this recipe is perfect if you have a young aspiring chef running around who wants to lend a hand. It doesnt matter which ingredient is added first as long as all your measurements are correct, so have a good time with it.

Pumpkin Soup
4 cans of good-quality hard-pack pumpkin 1 pint of heavy cream 1 pint of milk 2 pinches of ginger 1 tsp of ground clove 1 tsp of ground cinnamon 1 tsp of ground nutmeg 13 ounces of brown sugar A pinch of salt to taste
It's best to prepare this soup with a double boiler, so that you will be sure not to burn anything. Add all of your ingredients to the pot in any order you (or Chef Jr.) desire. Stir well with a wooden spoon until all the ingredients are perfectly blended. Keep stirring till the soup heats to your desired temperature. The consistency should be thick, yet creamy. Thats it youre done!

Now for the best part: Carve a hole on the top of a nice pumpkin, using the stem as a handle like you would on a Jack o' Lantern. Scoop out all the seeds, rinse the inside of the pumpkin well, and you have a wonderful serving bowl for your soup. Don't forget to take off your mask before you eat!

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