Friday, October 28, 2011

Pumpkin Soup Stock


Yes, you read the title correctly.  I want you to make soup stock out of the pumpkin skin and guts!
I'm a big believer in using every part of a whole chicken when I get it.  I cook the organs and blend them into soups with the skin.  I make stock out of the bones.  We eat every tiny little piece.  And we do this with all the meat we get.  So when I was making lamb stock the other night after I roasted a leg of lamb, I happened to also be roasting a pumpkin, and I thought to myself: why not try to make a stock from all the pumpkin leftovers I had smeared across the counter?

So I did.  And it's bubbling away in a batch of Pumpkin Cranberry Apple Soup right now.

This is a great way to add a different flavor to your soups while also saving money AND managing to find yet another use for the food you already have in the house.  Huzzah!

The Tools:

- 2 qt. crockpot (or whatever size you want - depends how much stock you want and how flavorful you want it to be)

- Guts, skin and general leftovers from a pumpkin after the seeds have been picked out

The Process:

After you've gotten the roasted flesh scraped out of your pumpkin and picked the seeds out for roasting, dump the rest of the guts and skin in a crockpot and fill it full of water.


Cook on low for 8-10 hours.  I let mine bubble away overnight, and by morning it was perfect and ready to go into today's soup!

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