Wondering what to do with those beautiful pumpkins on your front porch? Here's an easy and delicious soup that's perfect for those cool Fall evenings.
I used one of my favorite pumpkins - Blue Doll. This greenish-blue pumpkin grows to around 20 pounds in weight. It has a deep orange flesh and is perfect for soups.
Method for roasting pumpkin.
1 pumpkin, seeded & cut into chunks. Place pumpkin in a large roasting pan. Drizzle with avocado oil, salt & pepper. Add 1/4 cup water to bottom of pan. Cover with foil and bake at 375 degrees until pumpkin is very soft - about 1 hour. Remove pumpkin from oven, allow to cool slightly. In a bowl, scoop out pumpkin to use for soup.
2 tbsp. avocado oil
1 tbsp. butter or ghee
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled & chopped
2 stalks celery, chopped
1 quart vegetable or chicken stock
1 cup water
In a large dutch ovenover medium heat; saute garlic, onion, carrots and celery until soft.
Add roasted pumpkin and broth. Bring soup to a boil and then reduce heat to low. Cover soup and cook for 30-45 minutes.
Remove from heat and use an immersion blender to blend soup until smooth. Add salt & pepper.
Roasted Pumpkin Seeds
For a creamier soup add coconut milk for non-dairy or heavy cream to taste.
Add red curry paste [Thai Kitchen is my favorite!],coconut milk, lime juice, ginger and cilantro for a fabulous Thai version.