It’s been a strange Summer and Fall for weather here in Los Angeles.
Last week it was in the 80s and 90s and now it’s dark and stormy. On one of the 85 degree days I went on a field trip to the Lombardi Ranch pumpkin patch with my son’s school. It was hot like summertime. Regardless, I couldn’t stand waiting for Fall any longer and the next day I made Butternut Squash Soup in Pumpkin Bowls from Food Network Magazine.
I hollowed out and cooked 2 sugar pumpkins while I made butternut squash soup. I filled the pumpkins with the soup and topped them with toasted and crumbled gluten-free bread. It was delightful and inexpensive and easy. The recipe called for bacon and pepitas as a garnish, but I didn’t have it. It didn’t matter, it was still good.
After we ate the soup I cleaned out the inside of the pumpkins, peeled them and pureed the leftovers. I froze it for a rainy day, which turned out to be yesterday and made 3 loaves of gluten-free pumpkin bread. Here is the recipe for a single loaf. (more…)
