Dill pickles can be a pain to can. A lot of recipes take days for the brining process. If you're swimming in pickling cukes and don't want everything sitting around for days on end as your pickles are in process, then try this recipe from the Ball Blue Book. We've found it to be our favorite recipe for good sandwich pickles.
Hamburger Dills
This recipe makes enough liquid for 7 pint jars.
Wash and drain your cucumbers. No need to peel them. Just cut them into thin slices (about 1/4" thick). Do not use the very ends of the cucumbers.
Place your cucumber slices in pint jars.
Add in 2 heads of dill, 1/2 teaspoon of mustard seed, and 2 peppercorns for each jar.
Meanwhile, combine 4 1/2 cups of water, 4 cups of vinegar, and 6 Tablespoons of canning salt in a saucepan. Bring to a boil.
Once your jars are filled, ladle the hot liquid into the jars leaving 1/4" headspace.
Adjust lids and rings.
Process 15 minutes in a boiling water canner.
Easy!
I will add a few tips. If you can possibly grow your own dill, DO! It's expensive in the store and at home it will produce well and will come back in following years. Well worth the initial time and money to plant.
Also, if you wait until cucumbers are prolific in everyone's gardens to do your shopping, you may struggle to find the correct ingredients. I try to stock up on mustard seed in particular as that is almost always off the shelves at this time of year.
Lastly, you can use any cucumbers to make pickles. But if you use garden cukes you'll find the seeds to be much larger. Ideally you should plant pickling cukes and harvest them when the cucumbers are about 4 inches long.
Showing posts with label Gardening. Show all posts
Showing posts with label Gardening. Show all posts
Sunday, August 9, 2015
Monday, July 27, 2015
How To Can Peaches
Summertime is the time for peaches! And if you are like many of the people in my family, you wish you could enjoy their fresh taste all year. Canning peaches is incredibly easy and allows you to get that delicious Georgia peach taste even in the dead of winter.
We typically buy a 25lb box of peaches (half a bushel) and get about 13 quarts of peaches out of it. Not a lot, but still enough for at least one jar a month.
To begin, make sure your peaches are soft, but not overripe. If the peaches are too tough, they'll be difficult to peel. If too soft, you'll run into the same problem. And instead of leaving them in the box to ripen, spread them out on a table. This will separate any that have small bruises from the rest of the bunch and will keep the good peaches from rotting.
Once your peaches are ready, simply peel the skins from the outside of your peaches. I typically use a sharp, small knife for this job. If the skins don't come off easily, you can dip the peaches in boiling water for 10-30 seconds and then immediately submerge them in ice water. The point is not to cook the peaches, but to loosen the skin.
After peeling your peaches, slice them in half and take out the pit. The easiest way to get the pit out is with a spoon. Gently loosen around the pit and it'll pop right out.
Place your peach halves pit side down in WIDE mouth jars. Using wide mouths allows you to fit peach halves in your jars. You may think that cutting the peaches into smaller slices will allow you to fit more, but after experimentation, we've found that you can fit the same amount whether you use quarters or halves.
Fill the jar with your peach halves.
Make a syrup of sugar and water. You'll want 1 cup sugar to every 3 cups water. It takes about a cup and half to fill each jar, so make plenty of this. Place the sugar and water in a saucepan and heat until the sugar is melted. Do not boil this as you don't want your good syrup to boil down.
Pour the syrup into the jars over the peaches leaving 1/2" of headspace. Remove bubbles and place the lid and ring on the jar.
Process the jars at 5lb pressure for 10 minutes and then allow to cool completely.
Note: For reasons I can't explain, some jars do lose liquid during the pressure canning stage. These jars are still fine to store so long as the seal is good. If you store the jars for several years, you may find some browning on the top peaches. Just remove those peaches and eat the ones underneath. But really, these peaches aren't going to last several years! You'll have eaten them long before that!!
We typically buy a 25lb box of peaches (half a bushel) and get about 13 quarts of peaches out of it. Not a lot, but still enough for at least one jar a month.
To begin, make sure your peaches are soft, but not overripe. If the peaches are too tough, they'll be difficult to peel. If too soft, you'll run into the same problem. And instead of leaving them in the box to ripen, spread them out on a table. This will separate any that have small bruises from the rest of the bunch and will keep the good peaches from rotting.
Once your peaches are ready, simply peel the skins from the outside of your peaches. I typically use a sharp, small knife for this job. If the skins don't come off easily, you can dip the peaches in boiling water for 10-30 seconds and then immediately submerge them in ice water. The point is not to cook the peaches, but to loosen the skin.
After peeling your peaches, slice them in half and take out the pit. The easiest way to get the pit out is with a spoon. Gently loosen around the pit and it'll pop right out.
Place your peach halves pit side down in WIDE mouth jars. Using wide mouths allows you to fit peach halves in your jars. You may think that cutting the peaches into smaller slices will allow you to fit more, but after experimentation, we've found that you can fit the same amount whether you use quarters or halves.
Fill the jar with your peach halves.
Make a syrup of sugar and water. You'll want 1 cup sugar to every 3 cups water. It takes about a cup and half to fill each jar, so make plenty of this. Place the sugar and water in a saucepan and heat until the sugar is melted. Do not boil this as you don't want your good syrup to boil down.
Pour the syrup into the jars over the peaches leaving 1/2" of headspace. Remove bubbles and place the lid and ring on the jar.
Process the jars at 5lb pressure for 10 minutes and then allow to cool completely.
Note: For reasons I can't explain, some jars do lose liquid during the pressure canning stage. These jars are still fine to store so long as the seal is good. If you store the jars for several years, you may find some browning on the top peaches. Just remove those peaches and eat the ones underneath. But really, these peaches aren't going to last several years! You'll have eaten them long before that!!
Sunday, July 26, 2015
Easy Gardening Hack to Deter Pests
We have gardens. And we have an entire clan of rabbits living in our yard. For years we've lost the battle of the bunnies. But this year we finally got smart and discovered a great way to keep them out of our plants.
Last year we put in several garden boxes. These helped by raising our beds of beans, broccoli, and carrots, but they just aren't quite high enough to fully keep the rabbits out. We've put up fencing - even RABBIT fencing - and still those little stinkers get into our garden.
This year we tried a new method born of desperation. My husband purchased a roll of shrink wrap - the kind used to wrap dressers and such when you are moving. It can be found pretty cheaply at most hardware stores. He then placed regular garden fencing posts at each corner of our raised beds. He then carefully wrapped the box in several layers of shrink wrap. By bringing the wrap all the way to the ground it prevents little pests from getting into the box underneath the wraps. And because of the posts at each corner, the wrap can go as high as you need it to. Ours ended up a little over knee high.
You know what? It works!! We'll now do this every year. Not only have we kept the bunnies out but also the chipmunks, neighbor dogs, and stray kittens that we've previously found in our gardens. The sun and rain still get into the box from above. And given that we live in a colder climate, the wraps keep just enough moisture and warmth in the boxes to provide a perfect growing environment for young plants.
It's midsummer now and our garden boxes are flourishing. We still have our wraps on. Wind and rain have not torn them off. And we're discovering the extra bonus that it keeps our plants from spilling over the sides of the boxes where they get trampled by the busy feet of children helping with garden chores.
Go ahead and give it a try! I'd love to hear your thoughts.
Last year we put in several garden boxes. These helped by raising our beds of beans, broccoli, and carrots, but they just aren't quite high enough to fully keep the rabbits out. We've put up fencing - even RABBIT fencing - and still those little stinkers get into our garden.
This year we tried a new method born of desperation. My husband purchased a roll of shrink wrap - the kind used to wrap dressers and such when you are moving. It can be found pretty cheaply at most hardware stores. He then placed regular garden fencing posts at each corner of our raised beds. He then carefully wrapped the box in several layers of shrink wrap. By bringing the wrap all the way to the ground it prevents little pests from getting into the box underneath the wraps. And because of the posts at each corner, the wrap can go as high as you need it to. Ours ended up a little over knee high.
You know what? It works!! We'll now do this every year. Not only have we kept the bunnies out but also the chipmunks, neighbor dogs, and stray kittens that we've previously found in our gardens. The sun and rain still get into the box from above. And given that we live in a colder climate, the wraps keep just enough moisture and warmth in the boxes to provide a perfect growing environment for young plants.
It's midsummer now and our garden boxes are flourishing. We still have our wraps on. Wind and rain have not torn them off. And we're discovering the extra bonus that it keeps our plants from spilling over the sides of the boxes where they get trampled by the busy feet of children helping with garden chores.
Go ahead and give it a try! I'd love to hear your thoughts.
Thursday, August 21, 2014
Canning Green Beans
This year we were blessed with a bumper crop of green beans. We typically plant bush beans, but for several years we've struggled to get a good crop. After tender care of our plants and lots of hopeful waiting we ended up swimming in beans!
So, what to do with all of them? I love raw and cooked green beans, but there's only so many you can eat in one summer. We choose to can our green beans. It's a great fresh veggie to have all winter long and it makes for a simple side dish to throw together.
After harvesting your beans, you'll want to snap the ends off. Just the very tip of the end is all you need to pull off. As you can see by the picture, little helpers do tend to remove a little more than necessary. But it's always great for them to help out. And beans provide an excellent way for little ones to stay busy.
Once the ends are removed, wash your beans well. Then snap them into 1" sections. It's not necessary that they be perfectly even. But the more uniform they are the more evenly they will cook. These were snapped by my 2 year old. (I evened them out later!)
Once the beans are all snapped, pack them into jars. We use quart jars, but if you have a small family, pints may work better. You can really pack them in tightly.
After getting your jars filled, add in 1 teaspoon of salt per quart. Use 1/2 teaspoon for pint jars.
Fill the jars with water leaving about 1/2" headspace.
Screw on your lids and rings. Place in a pressure canner and process at 10 pounds pressure for 25 minutes (quarts) or 20 minutes (pints).
Remember: DON'T open your pressure canner until the pressure returns to zero. Otherwise you'll end up with burst jars.
Happy canning!
So, what to do with all of them? I love raw and cooked green beans, but there's only so many you can eat in one summer. We choose to can our green beans. It's a great fresh veggie to have all winter long and it makes for a simple side dish to throw together.
After harvesting your beans, you'll want to snap the ends off. Just the very tip of the end is all you need to pull off. As you can see by the picture, little helpers do tend to remove a little more than necessary. But it's always great for them to help out. And beans provide an excellent way for little ones to stay busy.
Once the ends are removed, wash your beans well. Then snap them into 1" sections. It's not necessary that they be perfectly even. But the more uniform they are the more evenly they will cook. These were snapped by my 2 year old. (I evened them out later!)
Once the beans are all snapped, pack them into jars. We use quart jars, but if you have a small family, pints may work better. You can really pack them in tightly.
After getting your jars filled, add in 1 teaspoon of salt per quart. Use 1/2 teaspoon for pint jars.
Fill the jars with water leaving about 1/2" headspace.
Screw on your lids and rings. Place in a pressure canner and process at 10 pounds pressure for 25 minutes (quarts) or 20 minutes (pints).
Remember: DON'T open your pressure canner until the pressure returns to zero. Otherwise you'll end up with burst jars.
Happy canning!
Wednesday, June 18, 2014
Rhubarb Desserts
Rhubarb season is quickly drawing to a close. Tonight I used up the last bit of mine by making two of our favorite rhubarb dishes. One we enjoyed for dessert and I sent the other along with Josh to his Bible study tonight. I sure hope there's a bit left for me to enjoy once he gets home!
Both recipes came from dear friends at our church. I love to think of them whenever I bake these delicious desserts.
Barb's Blueberry Rhubarb Crisp
2-3 C blueberries (frozen or fresh)
2-3 C rhubarb
(I rarely measure these. I just dump until the bottom of a 9x13 pan looks full)
1/2 C flour
**If you choose to just use rhubarb and no blueberries use 4 cups of rhubarb, 1/4 cup of flour, and 1 cup of sugar. With the blueberries you really don't need any sugar.**
Mix flour and fruit in a greased 9x13 pan.
For the topping:
1 C brown sugar
1 C oats
1 1/2 C flour
1 C butter
Mix the ingredients together with a pastry cutter until crumbly. Sprinkle over top of the fruit.
Bake at 375 for 45 minutes. Serve warm with vanilla ice cream.
Grandma Mary's Rhubarb Cake
1 yellow cake mix prepared according to box directions.
Spread cake mix in a greased 9x13 pan.
Over top of the unbaked cake mix spread the following mixture:
2 1/2 C rhubarb
1 1/2 C sugar
1 C heavy cream
Mix these ingredients together before spreading over cake batter. If desired you can include a little cinnamon or nutmeg.
Bake at 350 until the cake tests done. This will typically take a little longer than the box indicates.
The rhubarb will be on the bottom of the cake. And the cream will have created an incredibly moist cake.
Tuesday, June 17, 2014
Strawberry Freezer Jam
So many people have asked how I make strawberry jam. If you have some extra freezer space this recipe is my favorite. It stays a beautiful pink/red color and is a taste of fresh strawberries throughout the year.
I simply use the recipe for freezer jam found in the PINK box of Surejell. I always buy the pink box because the resulting jam isn't overly sweet. Strawberries fresh from the garden are sweet enough on their own.
Clean and remove the tops from about 4 cups of strawberries.
About one cup at a time, mash the strawberries with a hand masher. Jam should have chunks, so don't worry about getting your strawberries completely mashed.
Continue to add berries and mash until you have EXACTLY 4 cups. Measurements are very important in making jam if you want it to set properly, so measure carefully.
In a bowl combine 3 cups of sugar and one package of the surejell (pink box). Mix well. Then pour it into a saucepan and add 1 cup of water. Place on medium high heat until the mixture begins to boil. Be sure to stir CONSTANTLY throughout the cooking process. Once the sugar water begins to boil, time it for 1 minute, stirring all the while.
After the minute is up, remove the pan from the heat. Add the berries and stir for one minute.
Ladle the mixture into jars and cover with lids.
These jars will need to sit at room temperature for about 24 hours before going into the freezer or fridge. This will ensure that the jam sets up well.
The jam can be frozen for a year or kept in the fridge for 3 weeks.
If for some reason your jam doesn't set up, you can always use it on ice cream or in other desserts. Don't throw it out! But if you follow these directions, you really shouldn't have any issues.
Hope you enjoy it!
Monday, June 16, 2014
A fresh bit of summer all year long!
I LOVE strawberry rhubarb pie. In fact, I think it's my absolute favorite kind of pie. I always get a little jealous of my family members with June birthdays because they can choose it for their birthday dessert. But my birthday is in December and every year I long for the taste of summer on my special day.
Until this year I hadn't found a good way of preserving strawberries and rhubarb. I've tried freezing the fruit separately, but both end up watery once defrosted. I've been leery of canning the pie filling because the recipes I find are so different from my tried and true pie filling. Plus, in the pictures I've seen of canned pie filling the fruit is always a little off color.
This year I stumbled across this blog on pinterest. The author claimed that creating the pie filling and then freezing it fully prepared in a ziploc bag would work. I was a bit skeptical, but decided to try it.
Oh my, delicious!
I froze two pie fillings. I then waited a week before defrosting and baking. The pies were amazing. The first one turned out a little watery so with the second I simply drained off a little of the excess liquid. It set up so well and was incredibly good. Today I made five more batches to save for winter. I can't wait to pull them out of the freezer and enjoy the taste of fresh summer fruit in the dead of winter.
Here's how:
Step 1: Harvest your rhubarb and your strawberries.
(You really don't want to wait too long to get to your rhubarb. If it has holes in the insides of the stalks, you've waited too long. It can end up with a "woody" taste if you wait too long.)
Step 2: Chop your berries and rhubarb into small pieces. About 3 cups of each.
Step 3: Add in the sugar and flour. Allow the ingredients to maserate (mix) for about 20 minutes. You will no longer notice the sugar and flour as you stir, but instead will see a bit of syrup forming around the fruit.
Step 4: Place the mixture in a freezer bag. I highly recommend getting a vacuum sealer like this one. Ziplocs work but will allow freezer burn after an extended time in the freezer.
Step 5: Once ready to make a pie, simply defrost your bag, remove a little bit of the excess liquid, make a pie crust and bake.
(For best results, allow your pie to set overnight. The filling will thicken and you'll have a perfect pie in the morning.)
(photo credit)
ENJOY!
Here's my recipe for AWESOME STRAWBERRY RHUBARB PIE:
3C strawberries, cut
3C rhubarb, cut
2/3 C flour
2 C sugar
Mix the ingredients in a large bowl. Pour into prepared crust.
Top and Bottom Pie Crust:
2 C flour
1 stick + 2 T butter (not margarine!)
1 t salt
6 T very cold water
Mix all with a pastry cutter or by hand. Divide in half and turn out onto a floured surface. Roll out a bottom and top crust. Place bottom crust in the pie pan, fill with pie filling, cover with top crust. Turn excess crust under around all the edges to seal the pie. Flute with a fork or spoon. Poke a few holes in the top of the pie.
(It's always a good idea to bake a pie on top of a cookie sheet in case any filling oozes out.)
Bake at 425 degrees for 55 minutes.
Until this year I hadn't found a good way of preserving strawberries and rhubarb. I've tried freezing the fruit separately, but both end up watery once defrosted. I've been leery of canning the pie filling because the recipes I find are so different from my tried and true pie filling. Plus, in the pictures I've seen of canned pie filling the fruit is always a little off color.
This year I stumbled across this blog on pinterest. The author claimed that creating the pie filling and then freezing it fully prepared in a ziploc bag would work. I was a bit skeptical, but decided to try it.
Oh my, delicious!
I froze two pie fillings. I then waited a week before defrosting and baking. The pies were amazing. The first one turned out a little watery so with the second I simply drained off a little of the excess liquid. It set up so well and was incredibly good. Today I made five more batches to save for winter. I can't wait to pull them out of the freezer and enjoy the taste of fresh summer fruit in the dead of winter.
Here's how:
Step 1: Harvest your rhubarb and your strawberries.
(You really don't want to wait too long to get to your rhubarb. If it has holes in the insides of the stalks, you've waited too long. It can end up with a "woody" taste if you wait too long.)
Step 2: Chop your berries and rhubarb into small pieces. About 3 cups of each.
Step 3: Add in the sugar and flour. Allow the ingredients to maserate (mix) for about 20 minutes. You will no longer notice the sugar and flour as you stir, but instead will see a bit of syrup forming around the fruit.
Step 4: Place the mixture in a freezer bag. I highly recommend getting a vacuum sealer like this one. Ziplocs work but will allow freezer burn after an extended time in the freezer.
Step 5: Once ready to make a pie, simply defrost your bag, remove a little bit of the excess liquid, make a pie crust and bake.
(For best results, allow your pie to set overnight. The filling will thicken and you'll have a perfect pie in the morning.)
ENJOY!
Here's my recipe for AWESOME STRAWBERRY RHUBARB PIE:
3C strawberries, cut
3C rhubarb, cut
2/3 C flour
2 C sugar
Mix the ingredients in a large bowl. Pour into prepared crust.
Top and Bottom Pie Crust:
2 C flour
1 stick + 2 T butter (not margarine!)
1 t salt
6 T very cold water
Mix all with a pastry cutter or by hand. Divide in half and turn out onto a floured surface. Roll out a bottom and top crust. Place bottom crust in the pie pan, fill with pie filling, cover with top crust. Turn excess crust under around all the edges to seal the pie. Flute with a fork or spoon. Poke a few holes in the top of the pie.
(It's always a good idea to bake a pie on top of a cookie sheet in case any filling oozes out.)
Bake at 425 degrees for 55 minutes.
Saturday, October 2, 2010
Pumpkin Goodness!
It's pumpkin season and I've decided to try cooking and freezing my own pumpkins this year. It adds such richness to any pumpkin recipe to have it fresh instead of using the canned stuff.
To cook a pumpkin:
1. Buy pie or cooking pumpkins. These are generally smaller and can be found at veggie stands and in some grocery stores.
2. Slice the pumpkin in half lengthwise. Scoop out the seeds.
3. Place the pumpkin halves peel-side up in a baking dish and add about a 1/2 inch of water.
4. Cook the pumpkin in the oven at 450 degrees for 45 minutes to an hour.
5. Once out of the oven, scoop the meat out of the pumpkin and place in a blender or food processor.
6. Blend until smooth.
7. Pumpkin freezes well or can be kept in the fridge for about 5 days. {I had planned to can pumpkin, but read that it's not recommended since pumpkin has a lower acidity level and bacteria can grow even after canning. However, I'm not 100% certain on that, so do your own research!}
I've had several people request the recipe I use for pumpkin cookies, so here it is. This is a recipe from Josh's Grandma and is a favorite amongst all Brumbaugh men!
Pumpkin Cookies:
1C shortening
1C pumpkin
1C sugar
1 egg
1 tsp. vanilla
Cream these first five ingredients together until smooth.
Add:
2C flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix well and bake at 350 for 10-15 minutes. These should come out soft!
Once the cookies are cooled, make the frosting.
Frosting:
3 Tbsp butter
4 Tbsp milk
1/2C brown sugar
Boil these three for two minutes. Cool for 10 minutes. Then add 1C powdered sugar.
This should be slightly runny - not like normal frosting. Frost cookies and enjoy!
Of course, no pumpkin blog would be complete without a great pumpkin soup recipe. This soup really gets it's greatness from using fresh pumpkin, so if you have it on hand, I highly recommend it!
Creamy Pumpkin Soup: (Serves 8) prep: 10 min Cook: 20 min.
Ingredients:
1 ½ Medium Onion Chopped 3 Cans Chicken Broth
3 Tablespoons Butter 2 ½ Cups Sliced Peeled Potatoes
2 ½ Cups Canned Cooked Pumpkin 2 ½ Cups Milk
¾ Teaspoon Ground Nutmeg ¾ Teaspoon Salt
¼ Teaspoon Pepper 1 ½ Cups Sour Cream
2 Tablespoons Chopped Fresh Parsley 4 Bacon Strips, cooked & crumbled
In a large saucepan, sauté onion in butter until tender.
Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes.
Remove from the heat; cool.
Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan.
Add the milk nutmeg, salt and pepper; heat through.
Meanwhile, combine the sour cream and parsley.
Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.
Happy Pumpkin Eating!!!
To cook a pumpkin:
1. Buy pie or cooking pumpkins. These are generally smaller and can be found at veggie stands and in some grocery stores.
2. Slice the pumpkin in half lengthwise. Scoop out the seeds.
3. Place the pumpkin halves peel-side up in a baking dish and add about a 1/2 inch of water.
4. Cook the pumpkin in the oven at 450 degrees for 45 minutes to an hour.
5. Once out of the oven, scoop the meat out of the pumpkin and place in a blender or food processor.
6. Blend until smooth.
7. Pumpkin freezes well or can be kept in the fridge for about 5 days. {I had planned to can pumpkin, but read that it's not recommended since pumpkin has a lower acidity level and bacteria can grow even after canning. However, I'm not 100% certain on that, so do your own research!}
I've had several people request the recipe I use for pumpkin cookies, so here it is. This is a recipe from Josh's Grandma and is a favorite amongst all Brumbaugh men!
Pumpkin Cookies:
1C shortening
1C pumpkin
1C sugar
1 egg
1 tsp. vanilla
Cream these first five ingredients together until smooth.
Add:
2C flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix well and bake at 350 for 10-15 minutes. These should come out soft!
Once the cookies are cooled, make the frosting.
Frosting:
3 Tbsp butter
4 Tbsp milk
1/2C brown sugar
Boil these three for two minutes. Cool for 10 minutes. Then add 1C powdered sugar.
This should be slightly runny - not like normal frosting. Frost cookies and enjoy!
Of course, no pumpkin blog would be complete without a great pumpkin soup recipe. This soup really gets it's greatness from using fresh pumpkin, so if you have it on hand, I highly recommend it!
Creamy Pumpkin Soup: (Serves 8) prep: 10 min Cook: 20 min.
Ingredients:
1 ½ Medium Onion Chopped 3 Cans Chicken Broth
3 Tablespoons Butter 2 ½ Cups Sliced Peeled Potatoes
2 ½ Cups Canned Cooked Pumpkin 2 ½ Cups Milk
¾ Teaspoon Ground Nutmeg ¾ Teaspoon Salt
¼ Teaspoon Pepper 1 ½ Cups Sour Cream
2 Tablespoons Chopped Fresh Parsley 4 Bacon Strips, cooked & crumbled
In a large saucepan, sauté onion in butter until tender.
Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes.
Remove from the heat; cool.
Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan.
Add the milk nutmeg, salt and pepper; heat through.
Meanwhile, combine the sour cream and parsley.
Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.
Happy Pumpkin Eating!!!
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