LETTER: Using a plentiful resource
It saddens me when I read or hear that some of our people are going hungry in our country, the world's richest nation.
Growing up during our Great Depression, we learned to cook and made use of what was available to lessen the problem.
Since pumpkins are so available this month, this recipe can be made easily at very little cost.
Col. Sam’s Pumpkin Soup
5-6 cups pumpkin, pureed
3 (16 oz.) cans chicken broth, 97% fat free
1 medium onion, chopped
2 Tbsp. brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. olive oil
Prepare a pumpkin, 10 to 12 inch size. Cut ends off and discard. Stand pumpkin and cut in half.
Discard seeds and membranes. Cut into 1-inch slices. Cut slices into 3-4 inch pieces. Place in a large pot. Cover with water and boil until soft.
Drain, cool and spoon off pumpkin pulp from skin, and puree.
In a large pot, sauté onion in olive oil until limp and golden.
Add chicken broth and bring to a boil.
Add the pureed pumpkin.
Add cinnamon, nutmeg and brown sugar. Once it reaches boil, reduce heat to simmer. Cover and simmer 15 minutes.
LTC Ret. Samuel Lombardo