I had a very long long week. From preparing side dishes for the holiday and preparing my food for the week..I'm pooped. What's getting me through to the next blog is the holiday season. I can't wait to see if there will be any pumpkins around. One of my favorite things to make is pumpkin pie. I do frown upon using the canned pumpkin for pies when you can just take a little time to roast your own in the oven. It is so worth the little extra effort to have a fresh pumpkin pie. Not too mention I love to make roasted pumpkin seeds after I carve my scary halloween pumkin. I love all things pumpkin. Pumpkin bread. Pumpkin soup. It would be a bummer if there were no sugar pumpkins because of hurricane irene.
If you cant find pumpkin you can absolutely substitute it with butternut squash. I'm actually doing this blog for my friend Mayra. We were in the car on the way to wo-hop and pumpkins came up. She said she needed a recipe for pumpkin soup. So here it is.
Pumpkin soup
1 pumpkin peeled and seeded(save seeds for later)
2tbs whole coriander seeds
1tsp ground cinnamon
2dried red chilies
Olive oil
Sea salt and black pepper
Fresh sage leaves (optional)
1 onion diced
1carrot cut into small chuncks
1 piece of celery cut into chunks
1.5 liters of veggie stock
Sour cream or creme fresh
Preheat your oven to 400 degrees. Roast your pumpkin in your oven until tender. In a seperate pan on the stove heat 2 tbs of olive oil and sautee your onions until translucent with your celery and carrots.
Add your stock with the roasted pumpkin to the pan. And bring to a boil. After it boils for ten minutes puree it in a blender in batches and be careful not to burn yourself.
I'm a big beleiver in low and slow. If your not in a hurry for soup, you can also transfer everything to your slowcooker and set it to low for a few hours. I make all my soups this way. Low and slow and then puree. I like to make a big batch of soup and freeze half for a rainy day.
When you're ready to serve you can fry your fresh sage leaves until crispy and then sprinkle then on top of your soup with a spoonful of sour cream or creme fresh.
This soup is super figure friendly and very high in vitamin A. So I hope you're inspired and give it a try.
Off for now bees and bears!
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