Homestead animals, chores and homemade Pumpkin Soup for Dinner, Quite video

#Homestead, #Chores, # Pumpkinsoup #Alaska Good morning and Welcome to Alaska Rural Homestead. Its bitter cold this morning after a clear night, so we start the fire and get ready for the chores. Afterward Michelle uses the last of the pumpkins to makes a "to die for" pumpkin soup with homemade biscuits. If you have never had pumpkin soup, I would highly recommend trying it. It is so good and really good for you too. Plus pumpkins keep well in a cold cellar for a long time. Which means easy fresh food storage even in the winter. And as we put away our harvest this fall, we will make sure to make several videos on how to properly store your harvest in a cold cellar. So subscribe and hit the notification bell to make sure you get all the valuable information. Come live the homesteading life with us. Pumpkin Soup 1 Pumpkin cooked or other Winter squash (about 4 cups pureed) 3 cups chicken broth 1 can condensed milk 2 Tbsp. butter 1 medium onion chopped 2 cloves garlic chopped salt pepper 2 tsp hops 1 tsp cinnamon 1/2 tsp dehydrated or dried ginger 1 Tbsp. nutritional yeast (optional) In 5 quart pot, add butter, onions, and garlic, then sauté. Add chicken broth, and pureed pumpkin, stirring until well mixed. Add seasoning and ginger, cooking on a low simmer for 20 minutes. Add condensed milk stirring into soup. Stir and simmer for another 10 minutes. Homemade Homestead Biscuits 2 cups flour (all purpose) 1/4 tsp baking soda 1 Tbsp. baking powder 1 cup buttermilk 6 Tbsp. unsalted butter 1 tsp kosher salt Preheat Oven to 450*F Combine all dry ingredients in a bowl. Cut butter into the flour until it resembles course meal. Add buttermilk and just mix. Should look wet. Turn dough out on a floured surface. Gently Pat down to 1/2in, fold dough 5 times and pat down to 1in. Cut into biscuits. Bake 10-12 minutes.