Pearls & Prose

How crazy is this thing? I did some research and it’s called a French Heirloom Wart Lace Pumpkin. Also known as Galeux D’Eyesines, which means “embroidered with warts from Eysines.” Believe it or not, this pumpkin is edible. Here’s a recipe for French Heirloom Pumpkin Soup. I haven’t made it yet (too warm for soup here) but it sounds really good. Definitely get rid of the warts.

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French Heirloom Pumpkin Soup (from The [ex] Patriate’s Kitchen)

1 5-6 lb. pumpkin (Galeux D’Eyesines, Rouge Vif D’Etampes, or Musquee de Provence)
2 tbs. olive oil
2 leeks, sliced
1 yellow onion, diced
2 sprigs rosemary, chopped
3 sprigs thyme, chopped
1 tbs. chopped sage
1/2 bunch Italian parsley, chopped
8 cups chicken broth
3 tbs. butter
1/3 cup half and half
1 tbs. sugar, optional
pinch nutmeg
salt and pepper to taste

First, get a sharp knife. Cut the pumpkin in half, scoop out seeds. Cut the halves into manageable chunks, then cut away the outer rind. Dice the flesh into 1-inch cubes. It’s really not so hard if you have a good chef’s knife.

Heat the olive oil in a large stock pot, medium heat. Add the leeks, onion and herbs and sweat the aromatics until translucent, about 10 minutes. Add the pumpkin cubes and the chicken stock and bring to a boil. Reduce heat to a simmer, cover and let simmer until the pumpkin is tender, about 20-30 minutes.

Puree using an immersion blender. Swirl in the butter and the half and half. Add the nutmeg, then taste and adjust the salt and pepper as needed. Use the sugar if you like a slight sweetness to your soups.

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Great weekend, everyone!

{carole}