I seem to remember making this a few years ago for a Fall Harvest Party that I put on for our neighborhood. I have lost the original, but this is what I remember of it. It also won first place in the cooking contest.
This would be a great dinner for those die-hard Campfires. Just put all the ingredients in re-seable containers, put them in a Dutch Oven and cook of a campfire in your camp. Share with other campers too.
It is semi home-made and does take about an hour to roast the pumpkin and is so good and good for you. This is good for a party such as an office party, kids Halloween party or a gathering of friends. You can make it for your family and freeze the leftovers.
What you need for your brew:
1 Medium Sized Pumpkin
1 tablespoon butter
1 large Onion, diced and sauteed in the tablespoon of butter
2-3 cups of Chicken Stock
1 cup Sour Cream
1 tablespoon ginger
1 teaspoon each of Salt and Pepper
Get a nice medium sized orange pumpkin that you would be using for a pie.
Poke many holes in it. I use a butcher knife because it is much easier to do that.
Rub the whole thing with butter or any butter flavored spray oil.
Put in a baking dish with about 1 inch of water. This is so the skin softens a bit.
Bake at 350 degrees for an hour.
Let it cool until you can handle it.
- After it is cooled cut it up into sizes that you can peel the outside rind off of it.
- Put the pieces in a bowl and mash with a potato masher. Add this to your crock pot.
- Peal and dice a large onion, sautee it in the tablespoon of butter and add that to the crock pot.
- Add about 2-3 cups of chicken stock. If you like your soup thinner, then add more. If you like it creamier than add less.
- Add one cup of Sour Cream to that mixture and stir well.
- Add 1 tablespoon of ginger, 1/2 teaspoon of salt and pepper.
- Stir this all up good in your crock pot. Cook for 6 hours.
This is good with a hunk of freshly baked bread too.
Yummy good!
