Pumpkin Soup




When did pumpkins stop becoming food in our culture and became strictly decoration? what a waste! When I was growing up we always carved several pumpkins, baked the seeds and threw out the rest. Then we would buy canned pumpkin to make pies with.

Tonight I made a great pumpkin soup with only the discarded parts (carved out mouth, nose, eyes) from our jack-o-lantern. I cut the tough skin off of the discarded pieces and pureed them in the food processor with a little water.


Not only does pumpkin taste good it is also really good for you!
The Nutrition of Pumpkins and Pumpkin Seeds

This is the fourth year in a row I have made this recipe. Each year it evolves a bit, and has become distinctly Asian in flavor. Once it was done I had to heavily persuade my 3 your old and my wife to try it. once they did they both finished their bowl and asked for more!

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Curried Pumpkin Soup

Preparation time: 15 min, cooking time: 30 min
Makes: serves 4-6

Ingredients:

1small onion- chopped
2 cloves garlic- minced
2 Tbsp butter
1Tbsp fresh ginger -chopped
2 tsp curry powder
1/4 tsp celery seed
2 tsp pepper (I prefer white pepper for this recipe, but black will work)
@ tsp salt
1 bay leaf
2 cups pureed pumpkin (or 1 can of pumpkin)
1/2 tsp nutmeg
1 tsp sugar
4 cups Chicken broth (or vegetable broth)
1 1/2 cups milk
1 Tbsp cornstarch (or arrowroot or tapioca powder)

chopped chives, or green onion (as garnish) optional
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Preparation:

Heat a large pot to medium, add the butter. add the onion, garlic,
ginger saute until the onion is translucent

Mix in the curry, nutmeg, celery seed, salt, pepper and the bay leaf
Stir in the pumpkin, sugar Stir in the broth and bring to a boil
Reduce heat and simmer uncovered for about 15 minutes
lower the heat to simmer and remove the bay leaf
Stir in 1 cup of the milk continue cook over low heat for
a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
Stir until thickened and bubbly, cook a couple more minutes.

Serve in a bowl and sprinkle with chives, delicious!
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4 comments:

Mike Eberhart said...

I hear you (about wasted pumpkins!)
I love these things, as you have certainly seen on my Gluten-Free Blog recently. I have been eating pumpkin in many different creations lately - main courses to desserts.
Nice post!

Dianne said...

Nice post! Although I've only ever made a lantern once, it does seem a waste to throw it all away! I'm always looking for pumpkin recipes ... I'm a relatively new convert to pumpkin and love them!

Sea said...

We always save the seeds from our Jack O' Lanterns and roast them in wheat free tamari and seasonings. Yummy! And I still love to buy little pumpkins, bake them and use them in things. This post makes me want more pumpkin! Actually, I just made pumpkin GF ravioli over at my blog. Delicious!

-sea
www.bookofyum.com

Jackie said...

What a great recipe. Being on a Gluten diet definitely makes you become creative quickly in your diet. We shared your recipe with our friends on facebook: http://www.facebook.com/SouthernBellesShoppes Feel free to add us as a friend. Our blog is http://www.southernbellesshoppes.com