Flavorful Pumpkin Recipe!
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. We are at the time of year when pumpkins abound and it seems that everything comes in a pumpkin flavor so why not a delicious soup. This is one pumpkin item that you will be so glad you tried and may even make itself a fall staple on your menu! A huge upside to this recipe is that exact quantities are not a necessity with this when it comes to the vegetables. You can choose to just use what you have on hand or if you have some absolute favorites you want to include those will definitely work too. Want to give this soup more of a fall feel? You could definitely add some other varieties of squash to make it even heartier. If you are like me then you may prefer a richer taste to your soups as well. If that’s the case then instead of just using water you could use a chicken or vegetable stock. Every soup can use a little extra punch. To make this change to your Jack-O-Lantern soup just saute chopped ginger with your onions. This is the perfect meal to warm you right up as the days get cooler. Few things sound better then cooking up this soup and wrapping up in a warm blanket while enjoying it!
Pumpkin Photo Credit: en.wikipedia.org
- 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 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.
Recipe Source: Fooducate