“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
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!
- 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
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.