We joined a Community Sustained Agriculture Farm (CSA) delivery service last year.
Most of the time I remember to go on to their website the weekend before the delivery date but this Sunday I completely flaked and forgot to change my order.
So then you get what is seasonal, a total surprise most of the time.
In my box this week were 2 pumpkins, a squash the size of a small dog, a jumbo leek, celery, kiwi’s and 7 pears.
Clearly this called for a big knife. The pumpkins were the size of a soccer ball!
I love to make soup, so I decided to use the squash and pumpkins.
I tweaked a recipe my daughter sent me.
I’ll write out the recipe for less, this yielded enough soup for 2 big containers, 3 small and a square large container.
Curried Pumpkin Squash soup.
1 medium size pumpkin
1/2 teaspoon thyme
Olive oil, for frying onion and drizzling over pumpkin/squash
1/2 cup white wine
1/2 to 1 teaspoon mild or medium spicy curry powder
1 teaspoon Tumeric powder
Salt and pepper to taste
Chicken or vegetable stock
2 tbs Heavy cream
1 tbs butter (optional)
Line cookie sheet with wax paper.
Preheat oven to 350f
Cut pumpkin in wedges, discard the seeds
Slice squash in half and then cut that half in another half
Place all on cookie sheet, drizzle with olive oil and sprinkle salt and pepper on
Bake on 350 until you can pierce veggies with a fork, turning them over halfway (it took me 50 minutes)
In a pan sauté the onions until caramelized, reduce heat and add wine and sage.
Lets simmer until almost reduced, add Tumeric.
Let the veggies cool off and then peel with a paring knife.
If you have a stick blender:
Add scooped veggies to the pan with the onions and add about 2 cups of broth.
Blend until smooth,adding more broth if needed.
If you do not have a stick blender use a regular blender and slowly add broth until your soup has the consistency of a slightly thick smooth liquid.
Taste and add heavy cream,curry powder, salt and pepper to taste.
Stir in the butter and garnish with a little splash of heavy cream.