My beautiful mother sent me these pics and I am so happy to share them with you.
The mums in Mama’s whiskey barrel are all volunteer. They have been coming back from last year now!
The petunias have been coming back since two years ago. Aren’t they pretty. She is not even sure where they came from. However, there were petunias in this barrel at one time many years ago.
Mama and her husband, Chester and my step-sister and her husband and their two beautiful daughters Danielle and Lydia went to Silver Dollar City last month. They took this picture there. That is one large cornucopia!
That is Mama in the red top standing next to the pumpkin cornucopia! What a great fall outing!
What to do with all of that pumpkin. Make your own pumpkin puree for pumpkin pies, soups and more. It’s easier than you may think!
1. Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get.
2. Cut open the pumpkin and remove the seeds and fibrous strings.(We call them pumpkin brains)
3. Cut the pumpkin into four to eight pieces.
4. Line a large baking pan aluminum foil. This will minimize the cleanup task.
5. Place the pumpkin pieces onto the baking pan.
6. Bake in the oven at 375 degrees for one to 1 1/2 hours, or until pulp is soft.
7. Remove the pulp from the rind with a spoon and discard the rind.
8. Blend the pulp until smooth using a blender, food processor or mixer.
9. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time. Canning of pumpkin puree is not recommended by the USDA.
Today’s Lagniappe: Slow Cooker Pumpkin Soup
A great use for that pumpkin puree!
| 1oz (30g) | butter |
| 2lb (1kg) | Pumpkin – peeled and cut into inch square pieces |
| 1 | medium onion |
| 2 cloves | stuck into the onion |
| 2 tsp | sugar |
| salt | to taste – pinch |
| 2½ cup | Chicken Stock – make your own, use cubes/powder, or use ready made (this is our choice) OR Vegetable Stock for a Vegetarian Recipe |
| 1 cup | Milk |
| Nutmeg to sprinkle on top | |
| Optional | Bacon or ham bones
Dollop of Sour Cream when serving |
| 1. | Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavor). |
| 2. | Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High. |
| 3. | When ready to serve, remove the onion. |
| 4. | Puree soup in a blender or use a hand held device. |
| 5. | Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed). |
| 6. | Serve with a sprinkling of Nutmeg and a dollop of sour cream. |
| Notes | |
| Serves 4 Make extra and freeze Don’t add milk if going to freeze |
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A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.
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