Squashed Pumpkin Soup

Warning, crappy pictures in this post.  I was too lazy to get good pictures (or at least try to get good pics) because I wanted to stop procrastinating and just blog already.

Just before Halloween a farmer I know from work gave me a couple of pumpkins he grew. He said they were called "peanut pumpkins" and were hard to find, and he grew them every year and gave them away to friends.  I offered to buy a couple, but he said I could have them.  They were interesting, and I thought I'd save some seeds and grow them next year.  He said they were good for pies, so I also wanted to cook them down for puree. 

Last week I was looking through my Baker Creek 2013 seed catalog, dreaming about the garden.  You've got to get one of their catalogs...just amazing.  So I was looking through the catalog and found the peanut pumpkin! Turns out it's called Galeux D'Eysines, and it's a type of squash.  I read it is used in France for soups, so I decided to make a soup out of one of mine. 

So I cut it in half, removed the seeds, and baked it in the oven until it was tender.  Then I scooped out the flesh and put it in a pot with some sauteed onion, salt, and pepper.  I heated everything together, then pureed it in the food processor.  Then I returned it to the pot and added cream and come curry powder.  It's delicious!

David isn't a fan of it (he said the texture was like baby food), but I love it.  It's just how I imagined a good pumpkin soup would taste. 

Oh, and the seeds are drying so I can grow my own this year!  I have plenty of seeds, so if anyone would like me to send you a few, just let me know in the comments and I'll get in touch with you!