Pumpkin Soup

Category: Farmer's Markets

on: Nov 8, 2015


2 Sugar Pumpkins
2 cups Vegetable Stock (Dough makes this from scratch, so available in store)
3 TBS Olive Oil
1 medium Onion, diced
1 tsp. minced Garlic
3 ribs Celery, diced
8 oz. Coconut Milk
4 oz. Sherry
1/4 tsp. ground Ginger
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
Sea Salt & Pepper to taste

Cut pumpkins in half and de-seed. Roast at 350°F for 40 to 50 minutes until fork tender. Let cool and peel skin off and discard.

While pumpkin is cooling, sauté onion, garlic and celery over low heat in a soup pot until translucent. Stir in cinnamon, ginger and nutmeg. Add pumpkin, sherry and vegetable stock and bring to a simmer for 7 to 8 minutes. Remove from heat and put mixture in a blender (or use an emulsion blender) and purée. When smooth, put back in pot and cook for 5 more minutes. Stir in coconut milk at the end. Add desired amount of salt and pepper as well.

For added flair, pick 4 to 5 smaller pumpkins to use as individual serving bowls. Cut off tops and scoop out the seeds. Be careful not to pierce the skin. Roast whole with the other pumpkin being used for the soup. Pour finished soup into smaller pumpkins and serve.

You can even save and make your own pumpkin seeds. Clean seeds. Preheat oven to 300°F. Toss seeds in melted butter or olive oil and sea salt (to taste). Spread seeds flat on a baking sheet. Cook, stirring occasionally, for about 45 minutes until lightly browned. Let cool and munch!