Pumpkin Soup By Jeanne Winnick Brennan
Photography by Dave Brooks

A farmer and cookbook author offers a recipe for her favorite pumpkin soup.

What began in the fall of 1973 as a makeshift farm stand made of sawhorses and two-by-fours has grown to become an autumn destination for more than 15,000 schoolchildren and their families. Today, Bill and Sandy Bishop’s pumpkin farm in Wheatland delivers a delicious, old-fashioned day in the country, offering fresh baked goods for sale and inspiring pumpkin-favorite recipes like Sandy’s puréed pumpkin soup.

“I was a home economics teacher, my husband grew up farming, and I love to bake, so we had this little, weedy field and a crazy idea to educate school kids about working farms and growing pumpkins,” says Bishop. “Over the years, I’ve collected and tried many recipes that call for pumpkin.”

Bishop’s Pumpkin Farm grew from two acres to 50 and now includes a bakery, gift shop, general store and train that circles the fields. With the help of their children and grandchildren, the couple provides pony rides, hayrides, play areas, a corn maze, a petting barn and an entertainment stage.

As the Bishops’ brochure says, “We don’t feel we’ve had a good harvest unless every family leaves with smiles, pleasant farm memories and a little dirt in their shoes.”

Bishop’s Pumpkin Farm is open daily through Oct. 31. For more information, visit webpumpkins.com.

Pumpkin Soup

Suggested garnishes: a dollop of plain yogurt or sour cream and a sprinkle of chopped chives.

In medium soup pot, melt butter or margarine. Sauté onion and leek, stirring occasionally, until soft. Stir in pumpkin purée, chicken broth, salt, spices and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Purée the mixture in batches in a blender or food processor. Return mixture to soup pot, add half-and-half and cook over moderate heat, stirring occasionally, until heated through. Adjust seasonings to taste. The soup may be served hot or chilled. Serve in a soup tureen or hollowed-out pumpkin and garnish individual servings. Serves 6.

Ingredients

4 tablespoons (1/2 stick) butter or margarine
1 large onion, chopped
1 medium leek, chopped (white part only)
2 cups canned or fresh pumpkin purée
4 cups chicken broth
1 teaspoon salt

1/2 teaspoon curry powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/4 teaspoon ground ginger
1 bay leaf
1 cup half-and-half