"Pumpkin soup, the best you ever tasted.
Made by the Cat who slices up the pumpkin.
Made by the Squirrel who stirs in the water.
Made by the Duck who scoops up a pipkin of salt, and tips in just enough."
Helen Cooper, Pumpkin Soup.
The past few days I have spent dreaming up the creamiest most delicious pumpkin soup, just like these three little guys, deep in the woods in their own white cabin.
So, a variation of this Sally Fallon recipe is in our day.
Squash and Tomato soup (Using Pumpkin instead!)
1 butternut squash
2 medium onions, peeled and chopped
3 TB butter
1 cup tomatoes, chopped.
1 quart chicken stock
1/4 tsp. red chile flakes
2 TB finely chopped basil
Roast the squash until tender, about an hour.
Saute onions gently in butter until tender, then add tomatoes, stock and chile flakes.
Bring to a boil. Scoop cooked squash out of the skin and add to the soup. Simmer about 1/2 an hour.
Puree soup in a blender, thinning with water if necessary. Add basil and season to taste. Simmer gently five more minutes. Ladle into bowls and serve with cultured cream.