Not every year has ideal weather for pumpkins, but 2025 proved to have ideal growing conditions! We were able to get the pumpkins planted before the end of May, and had just the right amount of rain and heat when it was needed. As a result, we had an abundant crop. Lots of folks were able to find some big, small, and unique pumpkins to display and carve. But what do we do with all the extras in the field? After our children and employees loaded up their porches, we still have plenty to feed the goats and chickens...and ourselves! I've shared with a few of our guests some of my pumpkin uses, and as promised, am posting a few here. I'll start out with my soup, but if you scroll down, I have some general pumpkin tips and ideas.
If you plan to eat your pumpkins after displaying them for a few weeks, wash them with a disinfectant of your choice as soon as you get them home. This should help to kill or inhibit any bacteria living on the surface to slow down any decomposition of the pumpkin.
Pumpkin Curry Soup
My favorite pumpkin soup! Just the right amount of spice and warmth for cool winter days.
1/4 cup onion, minced or grated
1 tsp garlic, minced or grated
1/4 tsp salt and 1/4 tsp pepper
2 cups pumpkin puree
1-1/2 cups chicken broth
1/2 tsp ginger, powder or grated
1/3 cup heavy cream, half & half, or milk
1 Tbsp corn starch
1 Tbsp honey
Dashes of crushed red pepper, optional
Add the garlic, salt, and pepper and cook for another 3 minutes.
Add pumpkin puree and chicken broth. Stir well and simmer for 10 minutes.
Add curry and ginger. Simmer for another 3 minutes
Whisk cornstarch into the cold heavy cream or milk, and then whisk the mixture into the soup. Add the honey and optional crushed pepper. Simmer for a final 5 minutes.
I like to serve the soup with some toast, which is great for cleaning out the bowl when you are done. If you like the coconut flavor, you can use coconut milk, but you may want to add another tablespoon of corn starch to thicken it up.
Pumpkin puree
To make the pumpkin puree, I set the pumpkin in the sink and clean the surface with soap and water (if you didn't do this already before setting it out as a decoration). Boil some water in a teapot or pan, and pour the boiling hot water over the pumpkin. This should soften the skin just enough to make it easier to cut.
Preheat the oven to 400 degrees.
Halve or quarter the pumpkin, depending on the size, while avoiding the stem for easier cutting. If you have a heavily ribbed pumpkin like a Princess or Blue Doll, you can cut it into wedges along the ribs.
The flesh should be firm and the seeds stringy. If it seems at all mushy or runny inside, discard the pumpkin. (Sometimes I've opened some that seem fresh but are not looking too good when cut open.) Remove any seeds and pulp from the center.
Pierce the skin with a fork, and place the halves or wedges on a cookie sheet lined with parchment paper. Bake until the pumpkin is easily pierced through with a fork or butter knife, about 45-60 minutes.
Remove from oven and allow to cool until you can handle it. If you need to step away for a bit, cover it to trap in the moisture. Scoop out the flesh away from the skin. Working in batches, puree in a food processor or blender. Depending on the moisture content of the pumpkin, you may need to add a small amount of water. Process until smooth.
I like to freeze my pumpkin. I'll scoop 2 cup portions into freezer bags or quart size canning jars, which is the amount needed for a batch of pumpkin curry soup. I'll also pour it into ice cube trays or silicone muffin cups. When frozen, I bag up the cubes. You can then use the cubes in smoothies or to thicken other soups, sloppy joes, etc.
