Pumpkin Soup with Bacon

History of Pumpkins:
The word pumpkin originated from the Greek word Pepõn which means large melon. The word gradually morphed by the French, English and then Americans into the word "pumpkin." Pumpkins and squash are believed to have originated in the ancient Americas. These early pumpkins were not the traditional round orange upright Jack-O-Lantern fruit we think of today when you hear the word pumpkin. They were a crooked neck variety which stored well. Archeologists have determined that variations of squash and pumpkins were cultivated along river and creek banks along with sunflowers and beans. This took place long before the emergence of maize (corn). After maize was introduced, ancient farmers learned to grow squash with maize and beans using the "Three Sisters" tradition
The early Native American farmers were practicing an early form of sustainable agriculture. How cool is that?!? We can learn many lessons today from them.
These early Native Americans roasted pumpkin strips over campfires and used them as a food source, long before the arrival of European explorers. Pumpkins helped The Native Americans make it through long cold winters. They used the sweet flesh in numerous ways: roasted, baked, parched, boiled and dried. They ate pumpkin seeds and also used them as a medicine. The blossoms were added to stews. Dried pumpkin could be stored and ground into flour.
They dried the shells and used them as bowls and containers to store grain, beans and seeds. I have read where they pounded and dried the pumpkin flesh into strips, and wove the strips into mats which they used for trading purposes.
It is said that Columbus carried pumpkin seeds back with him to Europe. There they were used to feed pigs, but not as a human food source.

One variety of squash we grow on our farm is named a Lakota. It was originally cultivated by the Sioux tribe and was long lost. A re-creation of them was developed. They are pear shaped with bright red, orange and green patterns reminiscent of a woven Indian blanket. Indians introduced pumpkins and squashes to the Pilgrims. Pumpkins were an important food source for the pilgrims, as they stored well, which meant they would have a nutritious food source during the winter months. It is documented that pumpkins were served at the second Thanksgiving celebration.

The Three Sisters are squash, corn and beans which grow and thrive together. Corn serves as the natural trellis for the beans to grow on. The beans roots set nitrogen in the soil to nourish the corn. The bean vines help to stabilize the corn stalks on windy days. The squash plants shelter the shallow roots of the corn and shade the ground to discourage weeds and preserve moisture. Truly a symbiotic relationship. I have read where it was a common practice to bury a small fish alongside the seeds at planting to nourish the "Three Sisters."

Ingredients

• 6 cups Chicken Stock
•  Kosher Salt and Black Pepper to taste
• 4 cups Pumpkin, roasted 
• 1 Teaspoon chopped fresh Parsley
• 1 Onion, roasted
• 1/2 Teaspoon chopped fresh thyme
• 3 clove Garlic Cloves, roasted
• 3 Carrots, roasted
• 1/2 cup heavy Whipping Cream
• pinch, Cayenne Pepper
• 2 Bacon, strips cooked and diced
• 2 Tablespoon Olive Oil

Directions

1. Pre heat oven to 400, on a baking sheet add olive oil, onion, carrots, pumpkin (seeded and cut into same size for even cooking), garlic, salt, black pepper and toss. You will need to bake for 25 minutes be careful not to burn. Bring  stock to a boil, then add all vegetables. Reduce heat to low, and simmer for 30 minutes last 10 minutes add thyme uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley and bacon.













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