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Mixed Gourd Soup

 Dinner Dec 12, 2022 - Mixed Gourd Soup


I had a lot of different gourds from our CSA. They were all small and I had so few of each that it just seemed best to combine them all into a soup.


Mixed Gourd Soup

Heart of Gold Squash

Buttercup Squash

Mini Pumpkins

Pumpkemon

Apprentice Pumpkin

Pie Pumpkin

~1lb of Carrots

1 Large Onion

4 Garlic Cloves

1 Tbsp Butter

Whole Milk

Low Sodium Chicken Broth

To Taste:

   Salt

   Black Pepper

   Chili Powder

   Red Pepper Flakes

   Apple Cider Vinegar


-Preheat oven to 400°F with a rack in the middle position

-Clean gourds of seeds [saving seeds if you'd like] and pulp, and cut into 1/2-inch chunks

-Add gourds to a large pot and cover with water, going about in inch past the top. Salt the water with a good amount of iodized salt.

-Heat the pot until the water reaches 160°F (71°C) and turn off heat. Cover the pot with a lid and leave in the warmest spot in your kitchen for an hour [since the oven is preheating, one of the back burners, close to the oven's vent if where I keep the pot] [I don't know if this parboiling step was really necessary, didn't seem to be]

-Line a sheet pan with foil and grease the foil with vegetable oil

-After an hour, drain the water from the gourds. Add enough vegetable oil to coat, season with kosher salt and black pepper, and mix

-Spread out the gourds onto the sheet pan in a single layer

-Roast the gourds for 30 minutes. Flip/stir and then cook for another 20 minutes

-As the gourd cook in the oven, peel and cut the carrots into 1/2-inch chunks

-Dice the onion and mince the garlic

-Melt the butter in a heavy bottom stock pot and add the carrots and onion, cook until softened

-Add the garlic and the roasted gourds when they are out of the oven

-Add stock till about and inch below the top of everything in the pot, then add milk enough to submerge everything

-Simmer for 20-30 minutes

-Blend everything with an immersion blender until smooth, careful of hot splatters

-Season to taste with salt, black pepper, apple cider vinegar, chili powder, and red pepper flakes [you want some heat if you're going to use the leftovers for chili]

-Simmer for another 15-25 minutes

-Taste test when finished cooking and add any needed additional seasoning



Final Notes:

-I liked having this mostly for what I did with the leftovers (but making this only for use in chili is too much work). Maybe it would have been a better meal it it was paired with a sandwich or something. I think we ate it with bread. 

-Might have also added thyme based off the chili picture

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