Monday, September 24, 2012

Pumpkin Soup

The leaves are changing colors, and there is a gentle breeze... I think Fall is on it's way! And Pumpkin Soup is perfect for this time of year! Here it is...

Pumpkin Soup

What you need

3 medium pumpkins
5-6 cups chicken or vegetable stock
1 cup heavy cream (optional)*
1 Tbls garlic powder
1 Tbls cinnamon
1 tsp pepper
1 tsp chili powder
1/2 tsp curry powder
salt to taste

What to do

  1. Cut open your pumpkins and scrape out the seeds.
  2. Chop the pumpkins into quarters and place them (upside down) in a large roasting pan.
  3. Pour about a 1/2 cup of water in the pan and put the lid on.
  4. Bake at 350* for 30 minutes, or until the pumpkin meat is very soft.
  5. While your pumpkins are baking, make up your seed topping (recipe at bottom of page).
  6. Carefully scoop out the meat from your pumpkins and put in your soup pot.
  7. Once you have all of your pumpkins scraped, whip out your trusty potato smasher and smash away!
  8. Add in the broth, cream and spices. 
  9. Since I don't have a blender that works, I used my handmixer to give it a smoother consistency.
  10. Let the soup simmer for about 10 minutes, just so it can thicken up and the spices can mingle together.
  11. Top with a large scoop of your toasted seeds, and salt to taste.
  12. Enjoy

*Note: You can omit the cream if you are lactose intolerant. You will have a thinner soup, but it will taste just as good!
Seed Topping
2 large handfuls sunflower seeds
1 large handful chopped almonds
2 tsp cane sugar
1/2 tsp cinnamon
1/2 tsp oil
Mix all of these ingredients together and spread out on a cookie sheet. Bake at 350* for about 8-10 minutes, just until the seeds are toasty. Spoon a large scoop onto your soup to add a nice *crunch*!
You can also use whatever seeds/ nuts you have on hand. Pumpkin seeds with pumpkin soup is great!

This is a fairly easy recipe, so yummy and nourishing to the body! Do you enjoy Fall?
Blessings- Layla



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