How I did it: I harvested some Butternut Pumpkin (aka Winter Squash) from my garden and cooked them using my mother's recipe:

• Dice a couple of brown onions and fry them in a pot until they are golden.
• Add diced pumpkin, and enough prepared stock to just cover it in the pot.
• Add Tabasco hot pepper sauce, sugar and salt/pepper to taste.
• Cook, stirring regularly, until mix reaches a pureed consistency.  You may need to mash and/or add more water to the mixture as it is cooking.
• Add a dash of lemon juice just before serving.  Enjoy!

Lessons & tips: I prefer my soups a little on the chunky side, but if you like them smooth perhaps put the cooled soup through a blender before reheating and serving. 

Play with the ratio of the above ingredients, and maybe even add a few more things that you like (chopped cooked bacon is a pleasant addition).  Everyone's taste is individual!

The above recipe can also be frozen afterwards, so one big pot of soup can last you months :)

Resources: My mother - for the recipe.
My garden - for the pumpkins ;)

---

Mar 20, 2011, 08:02PM PDT | 0 comments | 2 cheers