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!
- 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
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!