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.
- 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
- Wash the pumpkin extensively, it’s been out for a few weeks…
- Peel, dice and chop the veggies
- Heat a large pot with a heavy bottom over medium heat. When hot – add the olive oil and heat some more.
- Saute the veggies for 10 minutes. Add them to the pot in the following order – onions, garlic, carrots, yams, pumpkin.
- Cover Veggies with water.
- Bring to a boil, then simmer for 60 minutes up to 3 hours, stirring occasionally.
- 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.)
- 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.
- Add salt and pepper to taste.
- Serve hot, garnished with parsley, and optionally a tablespoon of Greek yogurt.
- 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!Pin It