After all the Halloween jack-o-lanterns have been carved, a gardener with an abundant crop of pumpkins may be wondering what to do with the rest of those glorious orange gourds. The Mayo Clinic suggests making a puree from roasted pumpkins and using it to create a delicious, low-calorie soup that is high in both potassium and fiber.
Select medium-sized pumpkins that are ripe and firm. Wash and dry the pumpkins. Cut off the tops and remove the seeds and strings with a large spoon or ice-cream scoop.
Cut the pumpkins into fourths or smaller, depending on the size of the fruit. Make all the pieces approximately the same size for even cooking.
Preheat the oven to 375 degrees F. Spray a baking dish with nonstick spray or apply a thin layer of cooking oil. Arrange the pumpkin pieces in the pan so they do not overlap.
Bake the pumpkin for 60 to 90 minutes or until the pulp is completely soft when pierced with a fork. Remove the pumpkin from the oven and allow it to cool.
Scrape the pulp away from the pumpkin rind with a fork or spoon and place in into a bowl.
Measure out equal amounts of milk, broth and puree and half as much water. For example, use 1 cup of milk, 1 cup of broth, 1 cup of puree and 1/2 cup of water. Set aside the milk and add the remaining ingredients to a pan.
Season the soup to your taste with salt and pepper and typical "fall" spices such as cinnamon, nutmeg or clove.
Heat the ingredients to boiling, stirring often. Reduce the heat to low after the mixture reaches a boil and simmer for approximately 5 minutes. Add the milk and continue simmering just until the soup is hot again. Serve.
About this Author
Jo Burns is a freelance writer living in California. She has been a writer since 1980. Her publications include "The Serapeum," "Familiar," "Tellus" and "Pitkin Review." She specializes in articles relating to health, travel, writing and crafting. In 2008, Burns received a Master of Fine Arts in creative writing from Goddard College.