Roasted Pumpkin Soup
A friend who loves pumpkins gave me this recipe and I'm looking forward to trying it. She makes it every fall and raves about how mouth-watering it is.
Ingredients (use vegan versions):
8 cups pumpkin
10 cloves garlic
3 carrots
1 onion
1 jalapeno pepper
8 cups vegetable broth
1 teaspoon rosemary
1/2 teaspoon marjoram
1/2 teaspoon sage
5 or 6 threads of saffron
salt to taste
pepper to taste
1-13 1/2 oz. can coconut milk
Directions:
Preheat oven to 350 degrees. Spray a large cookie sheet with a non-stick spray. I used a half of a 10 lb pumpkin. Cut the half pumpkin in half, so you have 2 quarters & remove the seeds. Save the other half of the pumpkin for pie, stir fry or some other treat. Peel the garlic cloves & tightly wrap in foil. Peel the carrots & cut them about an inch thick. Peel the onion, then quarter it & wrap tightly in foil. Cut the Jalapeno in half, leaving the seeds in the pepper. Put the pumpkin, carrots & foil wrapped vegetables on the cookie sheet & place the Jalapeno cut side up on the cookie sheet as well. Roast in the oven, keeping a close eye on the Jalapeno, onion & garlic. Your nose will tell you when they are done (about 20 minutes). Remove the Jalapeno, onion & garlic, leaving the carrots & pumpkin to continue cooking until they are tender (another 1/2 hour).
When the pumpkin is done, carefully peel it & rough chop it & put it along with all the carrots, onion, garlic & Jalapenos (with the seeds) into a large pot. Add the vegetable broth & spices. Using a food processor, blend small batches into a nice thick consistency, or if you have an immersion blender, this step will be much easier. Just before serving, add the Coconut Milk & heat through. Add salt & pepper to taste.
Serve with a hearty grain bread & a leafy salad for a wonderful warming meal on a cool Autumn evening.
Serves: 8
Ingredients (use vegan versions):
8 cups pumpkin
10 cloves garlic
3 carrots
1 onion
1 jalapeno pepper
8 cups vegetable broth
1 teaspoon rosemary
1/2 teaspoon marjoram
1/2 teaspoon sage
5 or 6 threads of saffron
salt to taste
pepper to taste
1-13 1/2 oz. can coconut milk
Directions:
Preheat oven to 350 degrees. Spray a large cookie sheet with a non-stick spray. I used a half of a 10 lb pumpkin. Cut the half pumpkin in half, so you have 2 quarters & remove the seeds. Save the other half of the pumpkin for pie, stir fry or some other treat. Peel the garlic cloves & tightly wrap in foil. Peel the carrots & cut them about an inch thick. Peel the onion, then quarter it & wrap tightly in foil. Cut the Jalapeno in half, leaving the seeds in the pepper. Put the pumpkin, carrots & foil wrapped vegetables on the cookie sheet & place the Jalapeno cut side up on the cookie sheet as well. Roast in the oven, keeping a close eye on the Jalapeno, onion & garlic. Your nose will tell you when they are done (about 20 minutes). Remove the Jalapeno, onion & garlic, leaving the carrots & pumpkin to continue cooking until they are tender (another 1/2 hour).
When the pumpkin is done, carefully peel it & rough chop it & put it along with all the carrots, onion, garlic & Jalapenos (with the seeds) into a large pot. Add the vegetable broth & spices. Using a food processor, blend small batches into a nice thick consistency, or if you have an immersion blender, this step will be much easier. Just before serving, add the Coconut Milk & heat through. Add salt & pepper to taste.
Serve with a hearty grain bread & a leafy salad for a wonderful warming meal on a cool Autumn evening.
Serves: 8
