Baked Pumpkin Soup
Every Hallowe’en, pumpkin patches and grocery stores abound with Jack-O-Lanterns, although these seasonal vegetables aren’t usually destined for the dinner table. To be honest, the flesh is a bit stringy and less sweet than the pulp of a sugar or “pie” pumpkin. Nevertheless, it’s still pretty awesome when used in a nourishing and comforting soup. I think this recipe is a winner. It’s velvety and full-flavoured; you’ll want more than one bowl!
Baked Pumpkin Soup
- 1 medium sized Jack-O-Lantern (or any variety of pumpkin)
- 4-5 tablespoons butter (clarified, grass-fed)
- 3 carrots, halved
- 3 celery stalks, halved
- 1 large or several small onions, peeled and sliced
- 8 cups chicken stock (go for quality; make your own!)
- 1 can coconut milk (full-fat)
- 1/2 t ground nutmeg or mace
- dash of marjoram
- 1″ piece fresh ginger, grated (or 3/4 t ground)
- dash of cayenne pepper
- sea salt and black pepper to taste
- snipped fresh chives, for garnish
- Preheat the oven to 350F.
- Cut the pumpkin in half lengthwise. Scoop out (and reserve for roasting) the seeds.
- Place a tablespoon of butter in the cavity of each pumpkin half, cover with foil, and place skin-side down in the oven. You may want to place a roasting pan or another piece of foil underneath to catch any spillage. Roast for about 1 1/2 to 2 hours, then remove from the oven and allow to cool slightly.
- Put a few tablespoons of butter in the bottom of a large soup pot, and sauté the onions until translucent. Add the carrots and celery. Scoop the pumpkin pulp out of the skins and add to the pot, mixing thoroughly.
- Add the chicken stock and the nutmeg, ginger, cayenne, marjoram, sea salt and pepper. Stir well and bring to a boil. Reduce the heat, and simmer, uncovered, for about 15-20 minutes.
- Purée the soup, in batches, in a large blender or food processor until smooth. Return it to the pot, add the can of coconut milk and adjust the seasonings. Heat through. Serve each portion with a sprinkling of fresh chives.
* Note: Use a fresh pumpkin; not one that has had a candle stuck in it!
Roasted Pumpkin Seeds with Chili
Spiced and Roasted
Keeping true to the spirit of paleo, no food should be wasted. So why not try roasting your pumpkin seeds? It’s a better option than the sugar-laden junk that most people fill themselves with at this time of year. Chili powder is a great natural anti-oxidant, and thanks to its capsaicin content, there’s an anti-inflammatory effect too.
- Seeds from a Jack-O-Lantern, separated from the stringy pulp and rinsed clean
- 2 teaspoons olive oil
- 1 t chili powder
- dash of onion powder (optional)
- sea salt
- Blanch the seeds in a small pot of boiling water for about 6-7 minutes. Drain well and cool.
- It’s very important that the seeds are allowed to completely dry. While you can dry them in a single layer on a baking sheet or in the sun, the best way is to use a food dehydrator. Spread the seeds in a single layer on your dehydrator sheets and set at 95 degrees for about 8 hours. Once they are dry, you can hull them or leave them with the shell intact.
- Gently heat the olive oil in a large cast-iron skillet. Add the dried pumpkin seeds and stir every now and then. Add the chili powder, sea salt (I use coarse sea salt), and a bit of onion powder. After 3 or 4 minutes, the seeds will begin to pop and spit. Once the seeds are well toasted, remove them from the heat and pan.
- Cool and serve.
Tags: Halloween, Jack-O-Lantern, paleo, pumpkin, pumpkin seeds, pumpkin soup, recipe, seeds, soup