candy roasters

I (Lindy) had never even heard of a Candy Roaster Pumpkin until moving to Asheville, NC.  Apparently they are widely grown in this area and are a tasty, smooth alternative to traditional pumpkins. This heirloom squash was originally developed by the Cherokee people in the southern Appalachians. The name was probably a traditional name for the species in order to maintain some degree of varietal purity.  Different varieties can cross-pollinate at distances of up to a mile, but different species will not cross even when grown side by side. This variety is popular particularly in the Southern Appalachians.

Candy Roaster in the middle

Last summer we planted a few of these heirloom seeds in our lower garden of the farm, and to our amazement they grew into several large beautiful fruiting plants.  We ended up harvesting about 8 Candy Roaster Pumpkins.  Each pumpkin produced around 8-10 cups of pumpkin puree.  So, needless to say we had quite a bit of pumpkin puree .  I had heard that they make great pumpkin pies and wonderful pumpkin soup.  I searched right away for the pie recipe (simply to satisfy my sweet tooth) and then for the soup recipe.  To my surprise, it was quite difficult to find a Candy Roaster Pumpkin Soup Recipe.  So, in light of my protruding supply of pumpkin puree I came up with my  own recipe.  I want to share my recipe to be one of the few resources for this soup.  It is perfect on a cool day and a great addition to a holiday meal.

Candy Roaster Pumpkin Soup  (serves 6-8)

1 Candy Roaster Pumpkin

1 Acorn squash

2-3 cloves garlic

1-2 Tbs butter

1 onion

5-8 cups chicken stock

1 C. heavy cream or coconut milk

Nutmeg to taste

Salt to taste

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Directions:  Cut open pumpkin and acorn, scoop out seeds (be sure to save Candy Roaster Pumpkin seeds and dry them for replanting next year since they are heirloom seeds). Place them in a casserole dish flesh side down with about 1-2 inches of water in bottom of dish.

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Cook in batches at 350 F, for 45 minutes or until flesh is tender.

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Saute onion and garlic in butter until soft (don’t burn).  Scoop out flesh of squashes and puree along with saute mixture and some of the chicken broth if needed.  Return to soup pot and add remainder of chicken stock (to your desired thickness) and cream or coconut milk.  Add nutmeg and salt to taste.  Heat just to serving temperature, don’t boil.  Serve warm.

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