The inside of giant pumpkins are beautiful

Yes folks it’s true, Mad Max will get axed tomorrow morning at the 4th Annual Pumpkin Bash  here in front of  Liquid Light Glass’s studio at 10AM. We are looking to give away mass quantities of fresh organically grown giant pumpkin tomorrow by noon. And if anyone sez they don’t taste good, then either they weren’t grown organically or they’ve never tasted one cause they are delicious. Better come early cause last year it was gone in one hour!  Any Leftovers will be donated to Kitchen Angels or any charitable organizations that feed the hungry.

Some people have asked me if it’s hard to see my giant pumpkins get cut up and the answer is yes. I have to work through the thought of cutting them up but then I tell myself it’s better than rotting in some compost pile-which isn’t bad either as it goes back to feed the earth.

But they have a higher purpose-feeding people. Besides I need the seeds!

JANNINE’S PUMPKIN SOUP
Here is a great recipe for pumpkin or any winter squash soup

INGREDIENTS:
About 10 lbs of pumpkin or winter squash
Chicken broth or vegetable broth or water
1 can Coconut milk (whole or  lite)
fresh grated ginger
honey to taste

Cut, quarter and clean out your squash of seeds and stringy stuff.  Put oil on exposed edges and put face down on foil lined cookie sheet in a little water and place foil on top of squash  so it doesn’t dry out. Cook at 350 degrees for 30 min-1 hr or until soft when pierced by fork. Scoop out  flesh and place in a big soup pot and add 8-10 cups of either water, OR chicken broth OR vegetable broth-your preference. Then take a mixer or one of those hand held  blender wands and mix till smooth. Heat and then add the can of coconut milk, some fresh grated ginger (peel first) and honey to taste. Do not boil. Yummy!