Throwing discipline to the winds, I went and harvested one of the Flat Tans, even though I knew it was a bit early, yet. Sure enough, although the flesh was a beautiful orange it was a bit on the moist side. I figure it'll be another two weeks before they're actually ripe and start to cure.
Anyway, I used part of the pumpkin to make a soup. I've had this one before, and, as expected, it didn't have that full-bodied squash flavor. In fact, it way more on the apple side than the squash side. Which is understandable, given the unripe stage of the pumpkin.
Be that as it may, I thought I'd shrare the recipe with y'all, as a thank-you for all the suggestions:
Curried Apple-Squash Bisque with Shrimp
3 tbls unslated butter
1 large onion, chopped fine
1 1/2 tbls curry powder
1 winter squash, about 2 lbs
1 tart apple, chopped small
2 cups chicken or veggie stock
1 cup apple cider or juice
Salt & pepper to taste
12 medium shrimp, cooked
Small pumpkin seeds, toasted
Melt butter in a soup pot. Add the curry powder and onions. Cook, stirring occasionally, until onions are tender.
Peel, deseed, and cube the squash. When onions are tender add the stock, squash and apple. Bring to boil, reduce heat, and simmer, covered, until squash is very tender.
Drain soup, reserving liqud. Transfer solids and one cup of liquid to a food processor and process until very smooth. Alternatively, use an immersion blender right in the pot to puree the solids.
Return puree to pot. Add apple cider and remaining cooking liquid. Season to taste with salt and pepper. Simmer briefly to heat through.
Ladle soup into bowls. Arrange 3 shrimp in the center of bowl. Scatter a few pumpking seeds on soup surface as garnish.