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Do you have pumpkins laying around your house now?  We have at least 10 65 lb PLUS pumpkins (and I am not even kidding) that no one will take off my hands!  What to do with so many GIANT pumpkins?  Ideas?

I found this recipe that I tried this week and it is really tasty and easy, not to mention a great way to use up those pumpkins!  Did I mention it is SUPER healthy too?  Loaded with healthy carotenoids, fiber, vitamins A, C, and E, and additional antioxidants.

Ingredients:

• 2 lbs pumpkin, peeled, diced into one inch cubes
• 4-6 carrots, roughly diced
• 3-4 medium sized yams or sweet potatoes, roughly diced
• 2-3 medium onions, chopped
• 1 clove of garlic (optional), peeled, chopped
• 3 Tbsp olive oil
• Salt and pepper

Instructions

1. Wash the pumpkin extensively, it’s been out for a few weeks…
2. Peel, dice and chop the veggies
3. Heat a large pot with a heavy bottom over medium heat. When hot – add the olive oil and heat some more.
4. Saute the veggies for 10 minutes. Add them to the pot in the following order – onions, garlic, carrots, yams, pumpkin.
5. Cover Veggies with water.
6. Bring to a boil, then simmer for 60 minutes up to 3 hours, stirring occasionally.
7. Once all veggies are soft enough to mash with a fork, remove from stove top and let cool for a few minutes. (Carrots are the last to soften.)
8. Use a handheld mixer to puree the mix. If you don’t have one – buy, they’re usually quite cheap. But if you’re stuck, you can carefully transfer the soup to a blender and briefly pulse.
9. Add salt and pepper to taste.
10. Serve hot, garnished with parsley, and optionally a tablespoon of Greek yogurt.

Notes:

• The exact quantities of veggies are not important. You can also add other squash varieties to the mix.
• If you have chicken or vegetable stock, you can use that instead of water. It will give a slightly richer taste.
• For some extra punch, saute some chopped ginger with the onions

Thanks Fooducate!