Pumpkin Up Your Soup & Snacks

With the arrival of October and the cooler weather,  so comes pumpkins.  Pumpkins aren’t just for Pumpkin Pie (although a great use for it!), and for (Canadian) Thanksgiving, they are loads of fun for carving – and of course roasting the seeds!  I’ve also included a soup recipe that you may not typically think of, but really highlights some of the fall veggies.  This soup is thick and creamy without containing dairy (coconut milk is used in place of cream) and although I made this with home-made turkey stock (from the Thanksgiving bird), you could certainly substitute veggie stock and make it a vegan dish as well!   I’ve also highlighted my families favorite ways to roast pumpkin seeds with a few variations as well!  So visit your local farm or farmers market before they close for the season & enJoy!

Sweet Potato-Squash & Pumpkin Soup

  • 1 large (or 2 small) sweet potato
  • 1 med acorn squash
  • 3/4 can pumpkin puree or a small pumpkin
  • 1 litre (approx 4 c) coconut milk
  • 1 litre (approx 4 c) chicken stock (or veggie stock)
  • 1 lemon’s juice (or about 1.5 tsp lemon juice concentrate)
  1. Heat oven to 400 degrees.  Cut squash and pumpkin (if using) in half and scoop out the seeds (keep them pumpkin seeds for roasting!). Wash the sweet potato. Place the pumpkin and squash face down on a cookie sheet with a lip (you may want to spray it with EVOO first to keep them from sticking) and add a bit of water to the bottom of the tray. Cover with tinfoil.  Place the tray in the oven along with the sweet potato(es). Bake for about 45 min – 1 hr or until a knife goes in without resistance.
  2. Remove the skin(the meat of the veggies will be very soft) by scooping the insides out and into a large 4 quart pot.   Mash together.
  3. Heat, add lemon juice.  Add the coconut milk a little at a time until mixed in. Add the stock.  Add black pepper to taste. Simmer for 30 minutes – serve & enJOY

Best Roasted Pumpkin Seeds

Scoop out pumpkin seeds from large pumpkin.  Rinse in a colander to get some of the “pumpkin guts” off. Lay out on a cookie sheet for 24 hrs to dry out (or else you will need to increase cooking time – we let them dry out over night – about 14 hrs and then roasted them for about 1.5 hr).  Once they have dried out, you can pick any of the left over “guts” off more easily.

Drizzle some sesame oil (about 1-2TB dependent on how many seeds you have), and mix it with the seeds. Sprinkle sea salt and mix.  Place in 300 degree oven for about an hour, stirring 1 or 2 times.  Let cool (if you can wait!) and enJOY!

some of our fave variations:

  • use melted garlic butter instead of sesame oil.
  • After removing from oven, sprinkle with a little sugar as well as salt for a sweet & salty snack.
  • Forgo the salt and use black pepper instead.
  • Use onion, garlic or seasoning salt instead of sea salt.
  • Add 1 tsp cumin when roasting.

I love hearing from you! Please add your comments and like my blog! Want more?  Visit my website at http://mealsfromjoyskitchen.com

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