Gardens to Tables

Summer is time for:


With the higher temperatures and longer days, make sure your garden is throughly hydrated. It's best to water in the morning when it's cooler and to do a deep watering a couple times a week vs. a little sprinkle every day.

Our Favorite Books


Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at

Search the site

Garden Poll

What do you have the most fun growing in the summer?
Welcome to Gardens to Tables Recipes Soups and Salads Apple Banana and Kabucha Pumpkin Soup from the Fairmont Orchid
Apple Banana and Kabucha Pumpkin Soup from the Fairmont Orchid Print E-mail
Written by Ann Shepphird   

Chef Collin Thornton of Fairmont OrchidI have just returned from a great trip to Hawaii’s Big Island – one of the most agriculturally rich places in the world. Because of this, most of the places we visited were really dedicated to sourcing their produce locally. Some, like the Fairmont Orchid, have gone a little further by putting in their own kitchen gardens. Here’s the Fairmont Orchid’s Executive Chef Collin Thornton (right) on what’s growing in their garden – plus a great recipe for fall:

The Fairmont Orchid’s Herb Garden features three varieties of Bananas: Apple, Williams and Cuban Reds. All are delicious but the local favorite is the apple banana. This small sweet banana packs a big punch with great texture and a rich sweet flavor. Kabocha pumpkin squash seems to flourish as well here on the resort. Our seedlings have started producing 10 pound-plus pumpkins in as little as two months with no sign of stopping! They make beautiful ground cover and will continue to produce for months. This simple but wonderful soup is bound to leave an impression with friends and family as the velvet smooth pumpkin soup is rounded off with the subtle notes of sweet banana. (Click "read more" for recipe.)

Apple Banana and Kabucha Pumpkin Soup

Serves 12
1 Tbsp olive oil
1 large onion, peeled and medium diced
3 celery stalks, chopped
1 medium carrot, chopped
2 Tbsp chopped garlic
3 lbs peeled, seeded and large diced Kabocha pumpkin (substitute with Butternut squash if needed)
2 qts of chicken stock
½ qt heavy cream
2 tsp allspice
2 tsp cinnamon
2 tsp nutmeg
1 lb peeled apple bananas
Salt and Pepper to taste

1. In a medium soup pot over medium heat after heating your oil add your onions, carrot and celery and sauté until soft, then add the garlic. Do not brown
2. Add in your pumpkin, stirring frequently to avoid any browning.
3. Once ingredients become hot and you can feel the steam, add your chicken stock and allow it to simmer until all of your vegetables are cooked through.
4. Add heavy cream, spices and remove from heat
5. Using a stick blender or large blender perhaps in batches depending on the size of your blender blend in your bananas to taste. Be careful not to over do it as bananas differ in sugar content and sweetness, add one banana at a time, then season to taste with salt and pepper.
6. Strain soup through sieve, return soup to heat and serve.


© Copyright 2008-2015. All rights reserved. Web design by