How to eat your holiday decorations
By Lesley Wood
Nov. 23, 2010 at 5:23 a.m.
Many of us keep a fresh pumpkin on our porch as a cheap and easy way to add some autumn cheer, and the idea of letting anything go to waste really irks us.
I decided to try to re-use my pumpkin and turn it into something edible. I thought a soup would be manageable for most of us, and found an awesome recipe online.
I found the soup delicious; it is creamy, buttery and thick.
The simplerecipes.com recipe was just a tad too bitter and spicy for me with the amount of garlic, onions and spices it called for, so I slightly modified the recipe. The soup is now flavorful.
For busy mothers, this soup can be made in less than 30 minutes, provided you have all ingredients on hand. Roasting the pumpkin takes the longest amount of time - from 60-90 minutes. So, for a quick meal, having roasted pumpkin or pumpkin puree prepared ahead of time is a must.
I haven't had any trouble encouraging anyone to try this soup. My son even raves that he loves it.
It has the consistency of pea soup and has a distinct pumpkin flavor, so it may not be for everyone.
The Spicy Pumpkin Soup recipe I found is actually adapted from one featured in O, The Oprah Magazine, and is at the following link: http://simplyrecipes.com/recipes/spicy_pumpkin_soup.
This recipe is versatile, easy and fun to make. It produces so much soup (8-10 servings), that it is also quite cost effective. One $4-$5 holiday pumpkin can be easily turned into wonderful meals and healthy snacks.
Lesley Wood is a student in the media writing class at the University of Houston-Victoria. The Advocate is partnering with the class to help students publish their work.