A pumpkin quandary.

With the passing of Halloween comes a dilemma – what to do with ones pumpkin? While many choose to compost (and good for you) I have an alternative in the form of a recipe. I am not saying eat the top that is blackened by the candle (a problem you won’t have if you use a light bulb like Martha says). But if you cut off the face part, you’ll still have half of your squash. This recipe calls for butternut squash, but any will do, and it is yum. Enjoy!

Save and toast the seeds for a garnish. (You can toast them along with the squash but don't let them burn)

Preheat your oven to 400F.
Place your squash, cut side down, on an oiled cookie sheet and bake until you can easily pierce it with a fork (approx 1hr). Cool, scoop out the guts (come on, it's close to Halloween still) and discard the skin.

In a soup pot melt 3 tbsp butter and add 2 large leeks (white part only, sliced) and 4 tsp fresh minced ginger. Cook for about 5 minutes or until leeks are soft.

Add your squash and 4 cups of chicken stock. (Can use vegetable stock if you prefer)

Simmer for about 20 minutes until squash is complete mush and then run through a blender or food processor until smooth. Return to pot and add 2 more cups of stock and 1.5 tsp of salt.

It is DELICIOUS at this point. But to make it a bit more substantial you can crumble some goats cheese on or a spoonful of plain yogurt. If not, garnish with the toasted seeds on dive in! Not literally of course as your pot is likely too small and the soup would be too hot.

Don't forget to warm your bowls first!