Pumpkin Head Recipe – Pumpkin Soup
What is Pumpkin Head? We have no idea, but we love this movie and how gut wrenching and scary it is. Unlike revenge, this is a dish that’s best served hot. Filled with rich, warm spices, cream and chicken stock, it’s a smooth soup that tastes like fall and is perfect for all your demon summoning energy needs. This recipe requires a little work, but it’s worth it
“Keep away from Pumpkinhead,
Unless you’re tired of living,
His enemies are mostly dead,
He’s mean and unforgiving,
Laugh at him and you’re undone,
But in some dreadful fashion,
Vengeance, he considers fun,
And plans it with a passion,
Time will not erase or blot,
A plot that he has brewing,
It’s when you think that he’s forgot,
He’ll conjure your undoing,
Bolted doors and windows barred,
Guard dogs prowling in the yard,
Won’t protect you in your bed,
Nothing will, from Pumpkinhead!”
Pumpkin Head - Pumpkin Soup
Ingredients
- 3 Tbls Butter
- 2 Onions ( sweet or yellow) coarsely chopped
- 3 tbls of minced garlic
- 1 Tsp Kosher salt
- 1 tsp black pepper
- 1 1/2 Teaspoon Cinnamon
- 3/4 Teaspoon Nutmeg
- 1/2 Teaspoon Ground Ginger
- 2 Cans Pumpkin Puree
- 2 Cups Chicken Stock
- 1 1/2 Cups Water
- 1 Cup Heavy Cream
Instructions
- Melt 2tbls butter in a large pan and carnalize onions on medium heat until the onions are very soft (15 mins or so)
- Add the the remaining 1 tbls of butter and spices and cover for 2 mins
- Slowly pour in 1/4 cup of chicken stock into the pan and stir well. Scrape the bottom of the pan.
- Add the rest of the chicken broth, and let cook for 10 mins.
- Add water, and pumpkin puree, stir well and cook for 30 mins on low heat.
- Use an immersion blender ( hand held is fine) to smooth the mixture into a uniform consistency.
- Gently stir in heavy cream
- Top with roasted, shelled pumpkin seeds and serve with your favorite bread.