It is pumpkin season! As Halloween gets closer pumpkins are appearing on front porches as a seasonal decoration. It's one of my favorite times of year!
Some pumpkins and squash, like
marina di chioggia are chosen for cooking and baking. This old heirloom variety of squash from Italy is great for cooking and the plan for this one is for it to be turned into pumpkin pie, probably for our Thanksgiving dinner.
This beauty has already been roasted and turned into a delicious soup!
Slice and remove seeds.
Roast pumpkin and garlic in the oven.
The recipe is simple - Scoop pumpkin from shells, add sautee carrots and onions, chicken stock, turmeric, black pepper and salt.
Blend all the ingredients together.
Serve with toasted bread, toasted seeds and nuts and cream.
It's a perfect meal as the days begin to get cooler and fall is in the air!
