French Pumpkins at the farmers market

The nip in the air is intoxicating!  Fall is trying to make an appearance and I welcomed it wholeheartedly.

With fall brings a new array of garden vegetables to the farmers markets, things such as butternut squash, pumpkins, acorn squash, apples and a lot of the same items you see pop up in the spring like spinach, broccoli, cauliflowers, kale and others.

I always welcome fall with open arms and embrace the new season of foods that my local farmers provide.  But, remember each market is different so don’t go to your local market and expect to find all of these goodies.  What will be available at your market depends on the farmers that planted fall gardens this summer or have access to grow in high tunnels.

When I think of fall, I am reminded of the smell of pumpkin pie fresh out of the oven.  My mother taught me to make homemade pumpkin puree from the French pumpkins my father grew in his garden.  I can honestly say that I’ve never bought canned pumpkin and plan on never having to.  Making puree is simple and stores perfectly in the freezer.

If you are a new mom, be sure and make extra pumpkin puree for your little one.  Pumpkin will taste similar to squash.  I would add a little cinnamon to my son’s pumpkin puree to make it even more special.

Making Your Own Pumpkin Puree
I grew up in a family where we grew our own pumpkins in the garden. My dad always bought heirloom seed and planted a French variety pumpkin that made the BEST pumpkin pie.

We would grow our pumpkins, puree them and measure out a specific measurement of puree then place in freezer bags and freeze the puree until we were ready to use it. That way all we would have to do is go the freezer, thaw the pre-measured pumpkin and add it to our recipe.

Personally, I do not like ANY canned pumpkin. I tasted others pumpkins pies made with the canned stuff- and I will pass on dessert!  Maybe it’s the feeling of accomplishment eating my own processed pumpkin, I don’t’ know. But I know there is a major taste difference in canned vs. processed. It’s a fairly simple process to actually process your own pumpkin puree also. I think many folks think it’s a very complicated and time consuming process – not so!

First, pick out a small sugar pumpkin. Not the large Jack-o-Laterns you see in fields or for decoration. Those types of pumpkins have a very fibrous flesh and are not as sweet tasting as the smaller varieties. The smaller variety only weighs about 4-8 lbs, has a good stem intact and needs to have no soft spots of blemishes.

You can find these smaller cooking pumpkins at farmers markets, specialty stores and sometimes even grocery stores.

To make your puree:
Cut the pumpkin in half lengthwise, remove seeds (but save them, they make excellent garnishes for dishes and are great toasted) and stringy fibers, and place cut-side down on a greased baking sheet. Add about 2 cups of water to the baking dish. Bake at 350 degrees F until the pumpkin is soft to the touch. You may have to add a bit of water throughout the cooking process.

Scoop out the pulp and puree in a food processor until smooth. You may have to add a little bit of water in the food processor or blender to get the mixture to puree smoothly. Cool before using or storing in freezer bags.

I like to pre-measure all my puree in freezer bags. This way it’s very easy to go to the deep freeze and pick out 1 cup 2 cups, ect of measured pumpkin puree.

To celebrate the turning of the season here’s a simple soup that will warm your soul this winter!

Pumpkin or Butternut Squash Soup
2 tbs. butter
1 onion, chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
3-4 cups sugar pumpkin, peeled, seeded and diced (or 1 whole butternut squash)
3 cans (14.5 oz. each) chicken broth
½ c. honey
½ tsp. dried thyme leaves, crushed
½ tsp salt
1 tsp. pepper

In large pot, melt butter, stir in onions and garlic. Cook and stir until browned (5 minutes). Stir in carrots and celery and cook until tender (5 minutes.) Stir in potatoes, squash, chicken broth, honey, and thyme. Bring to boil and simmer for 35 minutes. Remove from heat and cool slightly. Place mixture into a food processor and mix till smooth. Return pureed soup to pot and season with salt and pepper.