Sunday, November 29, 2009
Sunday: The great pumpkin (soup)
Apple-cheese pumpkin soup with cranberry-walnut pumpkin bread.
This soup is possibly the simplest preparation of a soft-type winter squash - butternut, pumpkin, buttercup, etc. (If you're not familiar with the majestic cheese pumpkin in its natural habitat, check out our recent post here.) Any soft winter squash can be cubed, sauteed with a little onion, simmered in stock until soft, pureed, and then reheated with cream or milk if desired. We did the same here, just adding a couple of tart apples, sliced, to saute with the squash.
The bread is an import from Metropolitan Bakery in Philadelphia. (Highly recommended to our Philly readers.)