These pumpkins are so lovely, and when sliced open, you can clearly see how they came to be associated with the fairy tale.
They open into a clear partition that really would perfectly house a few people, if giganticized.
We actually planned to store this one (as well as a pumpkin/hubbard hybrid), but both squash ended up somehow sitting in a pool of water in our basement and began to rot very quickly. So I suddenly have to figure out what to do with a LOT of squash over the next week or so. Plenty of it will end up frozen, but I'll try to come up with some other creative uses for it.
This is a relatively simple soup with a sophisticated spin due to the sage oil. Sage pairs perfectly with both apples and squash, and the heavy, warming comfort of it makes this a perfect autumn meal.
ingredients 1 leek, sliced
4 garlic cloves, minced
about 1/3 of a large Cinderella pumpkin (or other variety), peeled and diced
4 apples, preferably Winesap or another sweet-tart variety, diced
enough vegetable broth or water to barely cover
2 T. maple syrup
1 T. cumin
2 t. coriander
1 t. chili powder
1/2 t. crushed red pepper
sage oil: 3 T. olive oil
large handful of sage leaves, stripped from the stem
1/4 c. chives, minced
instructions 1. Heat 1 T. oil in a soup pot and add the leek and garlic. Cook for about 5 minutes, until softened, stirring regularly.
2. Add the squash and apples. Add broth to within an inch of the squash and apples. Bring to a boil, then reduce heat and simmer for about 30 minutes, until the squash is very soft.
3. Stir in the spices and maple syrup and turn off the heat under the soup.
4. Heat the oil at a low temperature in a small pan. Add the sage leaves and infuse them for about 1 minute, until the have released their flavor and scent into the oil. Turn off the heat and allow the sage to continue infusing while the rest of the soup is prepared.
5. Transfer the soup in batches to a blender and process until smooth.
6. Return the soup to the pot and season to taste with salt and pepper.
7. Strain out the leaves from the oil.
7. Serve the soup drizzled with sage oil and sprinkled with chives.
These pumpkins are so lovely, and when sliced open, you can clearly see how they came to be associated with the fairy tale.
They open into a clear partition that really would perfectly house a few people, if giganticized.
We actually planned to store this one (as well as a pumpkin/hubbard hybrid), but both squash ended up somehow sitting in a pool of water in our basement and began to rot very quickly. So I suddenly have to figure out what to do with a LOT of squash over the next week or so. Plenty of it will end up frozen, but I'll try to come up with some other creative uses for it.
This is a relatively simple soup with a sophisticated spin due to the sage oil. Sage pairs perfectly with both apples and squash, and the heavy, warming comfort of it makes this a perfect autumn meal.
ingredients
1 leek, sliced
4 garlic cloves, minced
about 1/3 of a large Cinderella pumpkin (or other variety), peeled and diced
4 apples, preferably Winesap or another sweet-tart variety, diced
enough vegetable broth or water to barely cover
2 T. maple syrup
1 T. cumin
2 t. coriander
1 t. chili powder
1/2 t. crushed red pepper
sage oil:
3 T. olive oil
large handful of sage leaves, stripped from the stem
1/4 c. chives, minced
instructions
1. Heat 1 T. oil in a soup pot and add the leek and garlic. Cook for about 5 minutes, until softened, stirring regularly.
2. Add the squash and apples. Add broth to within an inch of the squash and apples. Bring to a boil, then reduce heat and simmer for about 30 minutes, until the squash is very soft.
3. Stir in the spices and maple syrup and turn off the heat under the soup.
4. Heat the oil at a low temperature in a small pan. Add the sage leaves and infuse them for about 1 minute, until the have released their flavor and scent into the oil. Turn off the heat and allow the sage to continue infusing while the rest of the soup is prepared.
5. Transfer the soup in batches to a blender and process until smooth.
6. Return the soup to the pot and season to taste with salt and pepper.
7. Strain out the leaves from the oil.
7. Serve the soup drizzled with sage oil and sprinkled with chives.