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I used a kabocha, Japanese green pumpkin for this recipe, and a single can of sweet potatoes, so did not deglaze the pan, and I cooked the kabocha the full 40 min. in oven, loosely covered in foil since kabocha is drier than pumpkin. Soup was very tasty...though not a beautiful as with an orange pumpkin.
Date Posted: Nov. 12, 2009
Photography Notes: Well, for an "ugly" soup...(due to my kabocha substitution), I had to do something for contrast, so used a pita cut in wedges and a blue cloth napkin for backdrop. Gimp editor added a splash of light.
Photographer:
Cooking Level: Intermediate
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