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To begin with I found this recipe while I was visiting mom last week in a Sunset magazine...I like to go through magazines and read them to her. This was actually just a Pumpkin soup recipe but of course I tweak recipes all the time. I loved it and so did she. Below I will first put the original recipe, in case you would rather have that one and after that I will put "MY" way...:O) With step by step photo's
1 large onion, chopped
1 1/2 tblsp, fresh ginger
2 tblsp. olive oil 4 large garlic cloves, chopped
2 tsp. ground coriander
4 1/2 cups peeled, 1 inch pumpkin or other orange-fleshed squash (from a 2.5 lb. squash)
4 1/2 cupes reduced - sodium chicken broth
1/4 tsp. kosher salt 1/2 tsp. pepper Pesto.
1 small garlic clove
1/2 cup fresh mint leaves, + silvered leaves
1/2 tsp. kosher salt
1/2 cup extra-virgin olive oil
1/4 cup salted roasted pumpkin seeds 1
. Make soup: saute' onion and ginger in oil in a medium pot over medium-high heat until golden, 5 minutes. Add garlic and coriander and cook until softened. 1 minute, then add pumpkin, broth, salt, and pepper. Simmer, covered, until pumpkin is very tender, 8-10 minutes. Puree in batches in a blender until smooth.
2. Make pesto: Pound garlic, whole mint leaves, salt, and 1 tblsp. oil in a mortar into coarse paste (or use food processor). Add remaining oil and pumpkin seeds and pound until coarsely crushed.
3. Drop small spoonfuls of pesto over bowls of soup, garnish with silvered mint, and serve remaining pesto on the side.
(per 1-1/2-cup serving 263 cal.,185 cal.,8.3 grms protein.,21 grms fat.,13 grms carbs.,2.6 grms fiber.) Mini pumpkin bowls... makes 6/1 hour Cut a thin slice from bases of 6 mini pumpkins so they sit flat. Set on a rimmed baking sheet, rub with olive oil, then sprinkle with S&P. Bake at 400 degrees F.in oven until tender, 40 -45 minutes. cut off 2-in.-wide lids. carefully scrape out seeds with a small spoon. (If you get a hole, line pumpkin with a piece of foil.)
.....so there you go..sounds good to me, but of course I didn't have all these ingredients..so here is what I did...:O)
I first took my butternut squash and pumpkin ( I only had 1/2 a large squash and 1 small pumpkin) and roasted them, without the seeds. I like the flavor of roasting and while I was roasting I also roasted the pumpkin seeds. 400 degrees till tender..about 45-60 minutes depends on the sizes.
yummy..you can do this with any pumpkin seeds
(If you want some really good roasted pumpkin seeds all you need to do is scrape them out, with the threads that they are attached to and place on a baking sheet with a bit of oil and roast till you think they are done) Add some salt , let cool yum.
saute' till tender
1 medium yellow onion, cut fine
1 tblsp. fresh ginger, chopped
1 tblsp. olive oil
1 large elephant garlic, crushed
1 tsp. coriander
1 tsp. cinnamon
2 small celery sticks finely chopped
1/4 tsp. kosher salt
1/4 tsp. coarse pepper
1 tblsp. organic butter (at the end of blending)
1/2 quart chicken broth, more or less.
Saute' these while your squash is roasting, if it is done before the squash just set aside.
cook slowly and taste
Then in a pot...
Once your squash is tender, go ahead and pull off the skins and put the fleshy part in with your saute' and chicken broth and simmer for around 30 minutes. Taste to adjust flavors, we all have different taste. I found I needed to add more salt, as it is a flavor enhancer.
blend carefully ...it is hot..then Eat..:O)
Once everything seemed good, I blended it with a hand held blender and then added some butter, I couldn't resist "butter is better"...I then put some roasted pumpkins seeds on top of my bowl of soup..I can't wait to make some more.
P.S. I do use all Organic foods and spices as well as low sodium broths or I make my own. Also I am using coconut oil in place of Olive oil (most of the time) but it is still Organic...
I hope you try this and enjoy...it was even good cold...:O) Hugs G-Ma