Yesterday we enjoyed reading through The Runaway Pumpkin, roasting a pie pumpkin and baking up some warm and tasty Pumpkin & Oat Morning Bread. It is important to remember, however, that cooking with children doesn’t only mean baking. Cooking can be as simple as a child helping to make a salad, knead bread, or pouring and mixing the ingredients of a marinade or sauce. Like many things in a little person’s life, repetition is key, as each time they repeat an action (or read the same book) something new is noticed and learned.
So read through The Runaway Pumpkin again and then get ready to cook up a delicious Pumpkin, Apple and Thyme Soup. As a special bonus, you’ll also find my special pumpkin pie recipe – originally adapted from the 1997 edition of The Joy of Cooking – it even includes my secret ingredient *gasp!* Once all your pumpkin goodness has been simmered and baked, read through The Runaway Pumpkin one more time and take a taste of each pumpkin food you come across in the story.
Pumpkin, Apple and Thyme Soup
You Will Need
1 pie pumpkin, about 4lbs (1.8kg)
4 apples (any kind)
6 scallions, white and light green parts only
6-8 cups chicken or vegetable stock (homemade, boxed or from concentrate)
2 Tbl butter
1 Tbl real maple syrup
salt and pepper to taste
2 cups whole milk or cream (optional)
What To Do
Before you start your soup, you will want to have roasted your pumpkin.
Now chop up your apples and scallions.
Children can use either a child’s knife or a butter knife (and adult supervision and guidance, of course) to help with the preparation.
In a heavy pot, melt the butter on medium-high heat.
Add scallions and sauté for 30-60 seconds.
Toss in your apples and several sprigs of thyme and cook together for several minutes until the apples soften and begin to become slightly translucent. Be sure to stir often!
Now add your stock – we used 6 cups of stock because we were planning on adding milk. If you do not want to add milk, use 8 cups of stock so that your soup isn’t too thick.
Add your pumpkin as well. We turned off the burner and Ella scooped the pumpkin into the pot.
Looking good! Now add the maple syrup,
and the pepper and salt (about 1.5 tsp).
Stir everything together and simmer for 15 minutes to let the flavors mingle and the apples continue to soften. In batches, puree your soup in a blender or food processor. You can add milk or cream to your soup when you blend it together to create a creamier texture and flavor.
This soup is tasty right away, and even better the next day once the flavors have really developed, especially when served with roasted chicken and warm bread…yum!
Andrea’s Pumpkin Pie
Here is a little secret about me – for as long as I can remember, I have had a pumpkin pie for my birthday instead of cake (and my birthday is nowhere close to pumpkin season!) Since I do love pumpkin pie so much, I make it often. Here is my recipe after many years of tweaking and improving.
You Will Need
Dough for pie crust (homemade or store bought. Subscribers – you can use the recipe in your Fall Nature Walk issue!)
2 eggs, at room temperature
2 cups (about 1 can) of pumpkin puree, at room temperature
1 & 1/2 cups light cream
1/2 cup sugar
1/3 cup brown sugar
1 & 1/2 tsp ground cinnamon
1 & 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 & 1/2 Tbl rum (that’s the secret ingredient! Don’t worry, the alcohol cooks off.)
What To Do
This pie is so amazingly easy to make! First, preheat your oven to 375ºF (190ºC). Press your crust into a large pie plate and set aside.
Next, beat the eggs together. Once they are combined, add in all of the other ingredients and mix well.
Pour the pumpkin mixture into the prepared crust and bake for 45-55 minutes.
Let cool and enjoy (with or without whipped cream!)
Connect with us
So how did your Pumpkin, Apple & Thyme Soup turn out? How about the Pumpkin Pie? Please share your stories and pictures in the comments section below, on our Facebook page, or email us and we will feature you on our site – we look forward to connecting with you!!