I bought this green gourd for our Thanksgiving decor because I am partial to that color. It ended up sitting around for quite some time till I decided I need to do something with it. It was was quite hard to cut and it was all I could do to cut it into large pieces. I stuck the quarters, with peel on, into a roaster, drizz;ed with olive oil to cook for about an hour and a half. Then I made this easy soup.
- 6 - 8 cups cooked and mashed squash or pumpkin
- 1 onion, chopped very fine
- 2 tbsp oil
- 1 - 2 cloves garlic, crushed
- 4 cups chicken stock ( I use water and better-than-boilon)
- 2 - 3 tbsp Italian seasoning
- 1 - 11/2 tsp salt
- 1/4 tsp pepper
- chilli flakes or chili powder according to personal taste. I used a rounded tsp chili paste.
- 1 cup milk or half and half cream
- Cut squash or pumpkin into large pieces, removing seeds, keeping the peel on. Roast, covered, and drizzeld with olive oil, for about 75 minutes, or until soft, at 375 F. Cool.
- Remove peel, return to roaster and mash with potato masher.
- In a large soup pot, cook finely chopped onion in oil until soft, then add garlic and stir once more.
- Add mashed squash, broth, spices and bring to simmer. Add milk or cream and continue to simmer until time to serve.
- This makes a large pot full. Can be divided into containers and frozen or just make half the recipe.