Pumpkin Soup

After procrastinating on opening up my pumpkins, I realized today I could ask a worker to chop it up with the machete! Franklin opened it up for me, too the top off and cut it in half. They asked what it was. So It old them it’s a vegetale – a vegetable, and a calabaza, a squash. So I made them all pumpkin pudding and pumpkin soup, both of which turned out so good. I’m gonna bring them to a Thanksgiving dinner!

Recipe of the Day – Pumpkin Soup:

  • 1 large pumpkin
  • 2 green onions, diced
  • 3 cloves garlic, minced
  • 2 cups veggie stock
  • 1 cup almond milk
  • 1 panela cube (substitute 1 c. coconut crystals or brown sugar)
  • 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg

options: handful kale

  1. Using a sharp knife, cut off the top of the pumpkin, halve it and scoop out the seeds and strings. Save the seeds to plant or roast! Then carve the meat from the pumpkin.
  2. In a large saucepan over medium heat add 1 Tbsp olive oil, onion and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Add remaining ingredients, including the pumpkin, and bring to a boil, then reduce to simmer. Cook for 7-9 minutes.
  3. Puree the soup in a blender, then pour the mixture back into pot.
  4. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or top with a handful of kale in the last 3 minutes of cooking, for a green pumpkin soup!
  5. Keep in the fridge for up to a few days, and in the freezer for up to a month or more.
  6. Word of the day – Nues Moscada – nutmeg

Tip of the Day – Save the seeds to plant or roast! See my recipe for dehydrated sweet pumpkin seeds.

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