Sunday, November 13, 2011

Ghastly Goblin to Pumpkin Soup and more

After Halloween, this guy - a duded-up kabocha pumpkin - was scrubbed, peeled, and cubed. Along the way, so was my thumb.

Well, the peeler and the thumb collided with negative results.

After some Bandaid action on the thumb, the pumpkin, along with garlic, onion, sea salt, cracked black pepper, olive oil and thyme were all tossed together and put in the oven at 400 degrees for half an hour. I was on a roll, so the pumpkin seeds and some asparagus were also roasted.

I used 2 cups of the pumpkin, a handful of crimini mushrooms, some goat cheese, penne pasta and pasta water and garnished with pecorino romano curls. I liked this better than the DH did. 

With the remaining 3 cups of pumpkin, I heated those with a cup of chicken broth, stirred in a heaping teaspoon of curry paste and half a can of coconut milk. The resulting concoction looked like baby food, but the baby had better like Indian spices! Good and warming on a cool November night in the 808!

Yes, 74 degrees IS cool!

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