Fall Scoop

More Fall scoop! Let’s Gut The JACK-O’-LANTERN to get the great tasting scoop on this soup! Halloween is finally upon us, but the pumpkin spirit can live on. As you prepare your pumpkin to carve into the perfect Jack-O’-Lantern, reserve the scooped, dissected, pumpkin flesh. Discard the seeds and stringy guts– don’t worry about the bright orange outside skin, you can use that too. If you’re not carving, then just cut up one small-med pumpkin (approx 8-10 cups). Wash outer skin, discard the stem and with a sharp knife, chop carefully into large chunks for boiling. In a large pot, boil pumpkin in two large cans of College Inn chicken broth until fork soft. Set aside the pot with lid, cool down until needed. You can also refrigerate it for a couple of days until ready for soup preparation. A word of CAUTION, you may hear “strange sounds” coming from the refrigerator late at nigh…ooooohhhhh!!!! uh oh! Perhaps, pumpkin howlings!? 
    The fortunate consensequence for this results in a creamy, rich and delicious soup; loved by all and definitely this seasons winner. Pumpkin Soup is a must for Thanksgiving dinner in my family. It’s a 45 year, ongoing tradition, which is looked forward to almost as much as the other unwilling “victim” on the table…“TOM” The Turkey! 
8-10 cups of pumpkin (can use canned pumpkin)
2 large cans of College Inn chicken broth
1 qt or less of half and half
1 large vidalia onion diced
1 large chopped leek
8-10 links of sweet sausage
       (meat taken out of casing)
1-1/2 t sea salt
2 t white ground pepper
1 t cinnamon 
1 t nutmeg
2 t mace
3 T butter 
1 t brown sugar 
¼ cup olive oil

In a large sauté pan, add butter, oil, onions, leeks and sausage meat. Sautee until golden brown. Add spices and taste for desired concoction. Combine with pumpkin, soup liquid, and meat mixture. Now scoop small batches into blender, puree and transfer to another pot. Heat (do NOT boil) half and half slowly. Taste test and sprinkle with additional pepper and nutmeg. BEWARE: this soup is rich in vitamins, minerals and spirits. Toppings can be toasted croutons, toasted pignoli nuts, fresh parsley, crème freiche, etc. Fear not to experiment with your orange friend as he lingers on in your heart and TUMMY!  

Enjoy xo Dishin’ with Denise.

Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier
Properties, Platinum Circle of Excellence, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.