Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto

"September is like no other
It's days change color and weather
No other month can say quite the same
For every day, I can feel the change

It's cool breezes start out warm, 
Changing to cold throughout every storm
The leaves change and fall 
As the Summer leaves and Autumn kisses us all

September maidens feel the change
Like the blue of the sky
Yet the color so deep
Unbelievable beauty..."

by Jessica Millsaps



Red Hubbard, Orange Hokkaido or Uchiki Kuri. A great sized mini Hubbard weighing 4-5 pounds. Deep orange colored skin and sweet, smooth, dry flesh. Originally from Japan.  Last year I posted Blue Hubbard Jam with Raisins and Vanilla Bean recipe, take a look. This year I have cream of pumpkin soup with crispy prosciutto from Hubbard family. I hope you will enjoy my photos and the recipe!



Ingredients:

• 6-8 slices of prosciutto
• 1/2 medium Red Hubbard pumpkin, about 2 lb ( Big thank's to Styer Orchard Farm)
• 3 carrots, peeled and cut into 1/2-inch dice
• 1 yellow onion, cut into 1/2-inch dice
• 4-5 cups chicken broth, plus more if needed
• 1 tsp curry
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tsp orange zest or valencia orange peel
• sea salt and freshly ground pepper, to taste
• fat free Greek yogurt for serving (optional)
• dry dill for garnish

Directions:

Preheat an oven to 350°F.

Arrange the prosciutto slices in a single layer on baking sheet and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.

Meanwhile, in a Dutch oven over medium-high heat add the Red Hubbard, carrots, onions and the broth. Add the spices. Bring to a boil, reduce the heat to medium-low and simmer for 15 -20 minutes.

Using a blender, puree the soup in batches until smooth. Return the soup to the pot and add more broth if needed to reach the desired consistency, adjust the seasonings. Ladle the soup into bowls. Serve with Greek yogurt and the prosciutto. Garnish with dry dill and spices.

Melon Jam with Candied Ginger and Lemon Peel

There is something magical about making jam at home with ingredients that you planted and harvested yourself. It brings back memories from my childhood. We did not have the sweets readily available at the store year round. Thus, my mother would preserve the berries for the cold and snowy winter days. It was a bliss to have the fresh berries in syrup over homemade crepes for breakfast. As a mother myself I use different and unique recipes every year for my children. There are always various sweet pleasures in a jar stored in my pantry, such as strawberry with chocolate mint, sour cherry jam, pears with vanilla beans and apricot with lavender among others. In the fall I even make jams from different varieties of pumpkin. 

This summer I wanted to try something new and unique. I had a batch of honey dew melons that gave off a deliciously sweet aroma when you cut them. I wanted to enjoy this taste during the change of seasons and decided to use them in a new jam recipe. When I was making it last night - the house became filled with the sweet honey taste that lingered in the air. I hope that you will try making this and enjoy it with your own family during your mornings or giving it as a holiday gift to your loved ones.



Serves: 3 jars (250ml each)

Ingredients:

• 2 medium honeydew melon, seeds & skin removed, diced to 1/4-inch cubes
• 60% of the melon weight in sugar 
• 1 organic lemon, juice and peel (cut thin slices of lemon rind)
• candied ginger, cut it in thin slices about 2 Tbsp.

Directions:

In a big bowl mix together the melon, lemon juice, lemon peel, ginger and sugar. Stir well. Let them macerate in the fridge for 12 hours.

When ready, drain the pulp and put it in a smaller bowl. Put the juice and sugar (by now they are well mixed) in a large pan (cast iron, heavy stainless steel, or copper), and bring slowly to a boil. Then reduce heat to low and let simmer for 20 minutes. Then add the pulp and cook 30 more minutes, or until melon cubes become translucent and liquid has thickened.

A good way to check if jam is done: pour a little of the cooking liquid onto a cold plate. If the cooled liquid wrinkles slightly when touched, the jam is ready. Serve jam on scones or toast, or with pâtés and fine cheeses on bread, or over plain yogurt.