[sunshineband]

Oh Beekissed I am positively droooooooling. Can't do it now as we are going away for a couple of weeks so I have saved the link and will definitely be giving it a go when I get back.

Thank you very much for providing such a wonderful sounding, reasonably healthy recipe 😁😁😁😊

[Beekissed]

Still butchering the flock, canning meat and making up stock...took a few pics of the same that seemed sort of pretty to me.  The light at this time of year really brings everything on the kitchen table to life. 







How's this for gelatinous stock?  Used the legs this year and that really sets up a stock. 

[New shoot]

That is a lovely looking chicken stock    Ideal to have on hand for any number of dishes.

[sunshineband]

That is a lovely looking chicken stock    Ideal to have on hand for any number of dishes.

It would melt in just beautifully!

[Beekissed]

Killed six more chickens today and am currently canning the meat and cooking down the stock. Six packed qts. of boneless meat out of six birds, so I'm pretty pleased by that.

Only have about six more to kill for the season and hope to get that all done on Friday so I can move on to pumpkin and squash if I find a recipe or two that I will actually consume later on.

[New shoot]

What about soup?   I usually end up blending squash and pumpkin soup anyway, so if it came out of a jar to start with, it would be fine.  You could use some of that lovely chicken stock at the same time 

[Beekissed]

I've never had pumpkin soup but I found a recipe for using the pumpkin along with the jalapenos in a soup...if I try it and it's good, I'll can up some of the same.  Unfortunately, I have some HUGE Rouge Vif Detampes to use and I can't imagine using that much pumpkin in a year's time....I'll put up some in puree for breads later on, some in soup, and I hope to use some in a fire jam recipe...can't find one of those, but hope to develop a successful one for canning up. 

[snowdrops]

I make a roasted pumpkin soup with red Thai curry paste & coconut milk, very spicy.

Here's the recipe, I had it from a friend, don't know where it originates from.

Pumpkin soup:

Ingredients:
• 1 large onion,
• 1lb pumpkin,
• 1 table spoon Thai red curry paste,
• Tin coconut milk,
• 1 pint of stock,
• 1TBSP tomato purée,
• 1 garlic clove,
• Fresh coriander.

Method:
• Cook onion and garlic.
• add curry paste and purée.
• Add coconut and boil.
• Add stock and pumpkin.
• Simmer for 35 minutes.
• Blend.
• Top with coriander.