My friend gave me a pumpkin last week and it seemed to be screaming, “PREPARE ME! PREPARE ME!” everytime I walked into the kitchen. So Sunday, I cleared my afternoon to relax and prepare my pumpkin. Getting it ready for show, was actually quite simple. I cut it in half, cleaned out the insides, rubbed some olive oil on the open sides and then put them face down in a baking dish. I poured in about 1/2 cup of water and baked that puppy for about 60 minutes at 350.
Once the flesh was nice and soft, I removed it from the oven and let it cool before scooping the insides into a food processor and pureeing it. I made pumpkin butter with half (recipe to come) and the other half I used for a delicious pumpkin soup.
I tried searching for recipes online but everything called for a million and one ingredients that I didn’t have and did not want to go buy (I had already nearly been eaten alive in Costco earlier–“NO,NO! I’m not a sample!”…the thought of going back out into the world was just too much). So, I played around with some ingredients I had on hand, made a quick salad and baked up some bread (dough was waiting in the fridge) and called it a wrap!
1-1 1/2 cups pumpkin puree (baked or from a can)
1/2 cup light coconut milk
1/2-1 cup vegetable broth
3 dashes ginger powder
3 dashes nutmeg
3 dashes cinnamon
salt and pepper to taste
cayenne pepper to garnish
- Put everything in a pot and bring to a boil. Reduce heat and let simmer for 20 minutes or however long you want!
Happy Eating! What are you’re favorite fall soups?