SAN DIEGO: Pumpkin soup is an efficient way to make use of a leftover Halloween pumpkin once trick-or-treating and celebrations come to an end. Of course, this is only if that Jack-O-Lantern is still fresh smelling and firm to the touch without visible signs of decay.
If your carved pumpkin is more than 24 hours old, pick up some baking pumpkins at the store. They should be readily available through Thanksgiving.
Repurpose your Jack-o-Lantern
Cookie and Kate, authors of “Love real Food”, have a great idea!
While traveling to the Pacific Northwest, a scrumptious pumpkin soup experience at The Picnic House in Portland created the inspiration for this healthy Creamy Roasted Pumpkin Soup recipe:
Creamy Roasted Pumpkin Soup
4 tablespoons olive oil, divided
One 4-pound pumpkin (sugar pie pumpkin recommended)
1 large yellow onion, chopped
4 large garlic cloves, pressed or minced
1/2 teaspoon each of:
1/8 teaspoon cloves
Dash of cayenne pepper is optional spiciness
Freshly ground black pepper
4 cups vegetable broth
1/2 cup full fat coconut milk
2 tablespoons maple syrup or honey
1/4 cup pepitas (as a garnish)
1. Preheat oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper or spray with a vegetable spray for ease of clean up. Once
the pumpkin has been halved and the pumpkin seeds removed.
2. Slice each pumpkin half into quarters.
Brush with 1 tablespoon olive oil over pumpkin place, placing the pumpkin flesh
quarters cut side onto the baking sheet.
Oven roast for 35 minutes or until the orange flesh
may be pierced with a fork–then set aside to cool (a few minutes).
3. Heat remaining 3 tablespoons olive oil in a large Dutch oven or pot.
Heat over medium heat until it simmers. Add onion, garlic and salt to
the pot and stir. Cook the onion for approximately 10 minutes, and until
the onion is translucent–stirring occasionally
4. Peel the cooled pumpkin removing and discarding pumpkin skin.
Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper and a few
peppermill twists of black ground pepper. Continue stirring to break up
the pumpkin, then pour in the broth. Bring to a boil, reduce the heat
to simmer for approximately 15 minutes.
5. Once the pumpkin mixture is done.
Stir in coconut milk and maple syrup. Remove the soup from heat and slightly cool.
6. Once cooled, use a blender and add cream.
Remember to fasten the lid of the blender, and prevent burns to hands by using a kitchen glove. Do not overblend as it will become too watery. Transfer the soup to a large bowl, or pull out Great Grandmother’s soup tureen. Or serve in individual soup bowls (makes 4-6 bowls).
7. Garnish with shelled pepitas, which may be toasted if preferred.
This easy to make Creamy Roasted Pumpkin Soup is dairy-free, vegan and low-fat
No Halloween pumpkin in sight, well it comes as no trick that 2-3 cans of pumpkin puree may be substituted.
Pumpkin is known as being ideal in many other types of healthy recipes, such as pies, puddings, pancakes, cookies, muffins and more.
According to WebMD, pumpkins contain vitamins and antioxidants which may help to build immunity, lower cancer risk, reduce blood glucose for diabetics, improve eyesight and help keep skin looking younger!
Thank you Cookie and Kate for your passion to “Love real Food” and live a healthier life.
Sharing the Creamy Roasted Pumpkin Soup with the rest of us is a great addition to any seasonal fall dinner table.
What a marvelous, creative recipe to recycle a Halloween Jack-O-Lantern, ensuring that its smile will be reinvented on the faces of those who are fortunate to savor and enjoy it.
Until the next time, enjoy the ride in good health!