Pumpkin Borscht - Recipe

     Borscht is one of my favorite soups during beet season.  I thought it would be neat to add my pretty Cinderella pumpkin I got from the Farmers Market this week to see how it would turn out.   It worked very nicely!  I now have two nutritious vegetables in the same soup!  The pumpkin flesh turned a nice pink and added to the body of the soup.

Pumpkin Borscht

(Serves 12)

2 T. Palm Oil
2 medium Onions chopped
4-5 Garlic Cloves chopped
6 Carrots peeled and sliced
4 Celery Stalks diced
8 c.  Chicken Stock ( rich and gelatinous, see Pressure Cooker Stock)
2 tsp. Coarse Sea Salt
2 Bay Leaves
1 tsp. Whole Coriander
1 Pumpkin (bred for food such as Cinderella Pumpkin)
4 c. Beets (about 6 medium beets) peeled and grated with large holes of grater
Salt to taste
Black Pepper to taste
Sour Cream
Fresh or Dried Dill to garnish

Melt oil in a large Dutch oven on medium heat.  Add onions, garlic, carrots, and celery.
Sauté vegetables for 5 minutes.  Add stock, salt, bay leaves, and coriander.

Cut the pumpkin in half and discard seeds.  If the skin is thin, chop into 1 inch cubes with the skin on.  If it has tough skin, peel it first, then chop.  Add pumpkin and beets to the pot. Simmer until pumpkin is soft 45 minutes to an hour.  Add salt and pepper to taste.  Garnish with sour cream and dill.

Cinderella Pumpkin.

Cinderella Pumpkin cut in half.

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