Jack O’Lantern Soup

This is the first squash soup I have liked. The Farm to School Program served it at school from pumpkins grown in the school garden. I hope you like it, too. My photo on the left was used in the Farm to School 2009 calendar.

1 4-5 pound pumpkin (or butternut/buttercup squash)
2 medium potatoes, cubed
1 large onion, chopped
1 carrot, chopped
1 stalk of celery, chopped
3-4 cups of milk
½ pound mild cheddar, grated
½ teaspoon salt
1 teaspoon marjoram
½ teaspoon cinnamon
½ teaspoon ginger
Pinch of nutmeg
Pinch of black pepper

Split the pumpkin, remove seeds and bake at 375°F, with the cut side down, for 45-60 minutes until it is soft. Scoop the fruit from the skin. Use approximately 4 cups. Sauté the onions, carrots and celery. Add the spices and salt. Stir and cook 1-2 minutes. Then add potatoes and water to just cover the vegetables and simmer until very soft. Add the pumpkin. Heat the milk slowly in a pot. Blend the vegetables in a blender or food processor adding a little milk if needed. You can do this step in batches to make it easier. Stir in the warm milk. Add the cheese, a little at a time, stirring and heating slowly over low heat. Season to taste with salt and pepper.

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