Sunday, October 31, 2010

FIELD NOTES: Halloween Soup

Recreating Gramma's pumpkin soup with potato dumplings in my happy blue pot...
except I cheated by using pre-cut butternut squash...needs more flavoring, too....

A RECIPE: Hers, Mom's, Mine & Theirs

2 c. grated potatoes with or w/o skins,
1 egg, 1 c. flour, dash salt, tsp. sugar

Grate potatoes and remove excess moisture by squeezing & draining. In large bowl, beat egg; add salt, sugar and flour; add potatoes; consistency should be able to form small balls by hand to drop into boiling water. Coat hands with flour if sticky.

20 oz. pumpkin* or butternut squash, peeled, cut into squares
2 c. water + 1 1/2 c. water
 1/4 c. butter or margarine
1 1/2 c. milk or cream (your choice)

In large soup pot, cook pumpkin in 2c. water until soft (15-20 min.); drain, reserving water, then mash pumpkin in another bowl. Return reserved water to soup pot, add another 1 1/2 c. water to pumpkin water, bring to boil to cook dumplings. Drop dumplings in for several minutes until dough is cooked, then immediately add mashed pumpkin, butter, and milk. DO NOT BOIL milk. Finish with seasonings of choice: salt, sugar, cinnamon, nutmeg.
*Try canned pumpkin or squash


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