Pumpkin, carrot, onion soup recipe

A delicious, rich, thick pumpkin carrot soup

This is a delicious, hardy soup using one of our many Seminole pumpkins. My husband and I worked together on this soup, which was three dinners for the two of us and two lunch servings. (See my Seminole pumpkin article, which has more recipes for this versatile squash.)

Ingredients:

1 small pumpkin, seeded, peeled and cut into 1/2" cubes*
6 medium carrots, peeled and cut into 1/2" cubes 
2 large sweet onions, coarsely chopped
1/3 cup grated radishes*
1 tablespoon of fresh rosemary leaves, chopped*
1 teaspoon of fresh oregano leaves*
1/3 cup of garlic chives, chopped*
1/2 teaspoon of dill seed*
1 cup plain Greek yogurt added to the soup and more as garnish
8 cups of water
2 eggs, beaten
enough olive oil to sauté the herbs and the onions
Freshly ground black pepper
2 tablespoons of dill, chopped for garnish*

*Fresh from the garden (except for the dill seed, which collected last spring)

Seminole pumpkin & onion upside-down cornbread

The cornbread as it came from the oven. 
It needs to "rest" for 15 minutes like this.

Cooking to the harvest

Years ago, I'd seen a recipe for upside-down cornbread, so I decided to modify it to include two cups of grated Seminole pumpkin that I needed to use. That old recipe called for baking the cornbread in a cast iron skillet and that would have made it the right shape to flip onto a plate. But my 9" X 12" glass baking dish worked fine and we flipped it onto a cutting board.

I used my standard buttermilk cornbread recipe as a base.