Traditional Pumpkin pie is a must for Thanksgiving. But, try not to forget it during the other times of the year. It has the same taste regardless of season. Here is an Irish cooked pumpkin recipe you will enjoy any time you have a fresh pumpkin.
Contributed By: Jane, County Cork, Ireland
My soup has had the unfortunate effect of having people like it so much there is none left for the freezer. I take about a pound of good smoked back bacon and a couple of onions and fry them gently in butter in the base of a large pan until just soft.
Then I add about 3 pounds of pumpkin flesh and about 2pounds of potatoes. Cover the lot with vegetable stock and simmer until everything is very tender.
Give it a quick whizz with a blender and add about a pint of double cream. When I made about a gallon using those quantities last year expecting to freeze most in individual portions. I was left with one single portion. This was after people who do not like pumpkinhad tasted just a mouthful and ended up gorging on the stuff.
All the best, Jane
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