Pumpkin soup and roasted pumpkin seeds — waste not want notPosted in Appetizers, Food, Indian, Main Course, soup on September 23rd, 2009 by monicajane
So to mark the very beginning of fall I’ve made pumpkin soup. It was not premeditated I just felt like making pumpkin soup. In general it’s been a soup I make on Thanksgiving and Christmas but I had a hankering for it the other day and so I bought a pumpkin.
I wish I had taken a picture of the cute little squash before I gutted and roasted it, but I did not so here it is after the fact.
I halved it then took out the seeds and wrapped the squash in foil. I roasted it at 400 degrees for about 1 1/2 hours. After roasting the pumpkin I turned down the oven to 250 and roasted the pumpkin seeds.
These are the seeds before roasting. I lightly rinsed them. I like leaving a bit of the pumpkin goop as it helps the tamari and salt I add to them stick nicely. I roasted them at 250 for several hours until browned and crispy.
I eat them whole. They are very yummy.
Now the soup.
1 smallish pumpkin (I wish I had weighed it but I didn’t)
48 oz vegetable stock
1 cup fresh squeezed orange juice
2 tbls virgin coconut oil
1 large onion
4 large garlic cloves
Salt to taste
1 tsp cumin
1 tbls coriander
1/2 tsp cinnamon
1 tbls dried ginger
1 tbls dried mustard
1 tsp cayenne
plain yogurt to top the soup with (optional)
So roast the pumpkin for an hour and a half or until nice and soft. Let cool a bit.
Saute onion and garlic in coconut oil. Let this cool a bit too once it’s nice and soft.
Toss pumkin in a blender and add enough broth to puree. Do the same with the onions and garlic. Blend one of the batches with all the spices. Mix it all up in a pot and just barely bring to a boil. Turn off and let sit for a few hours. Add the orange juice and reheat when you want to eat it.
If you like top it with the yogurt.