Last chance to pick your pumpkins from this local farmers market this Saturday!!!!
Here is a yummy recipe for a gourmet Halloween treat!
Pumpkin Soup
Serves 4 to 6 Total Time 30 minutes
Ingredients
Seeds 1 cup pumpkin seeds, rinsed and dried (from the pumpkins used to make Pumpkin Purée) 1 tsp. salt ½ tsp. cinnamon ¼ tsp. ground coriander ~ Oil for greasing baking sheet Soup 2 cups Pumpkin Purée from your freshly carved Pumpkin 1 cup coconut milk 2 to 3 cups chicken or vegetable stock ⅛ cup sugar ½ tsp. curry powder ½ tsp. ground coriander ¼ tsp. cinnamon ~ Salt to taste ~ Chopped fresh cilantro for garnish (optional) Steps
From your fresh pumpkin you bought at your local farmers market, make the pumpkin seeds: Preheat the oven to 400 degrees. Grease a large baking sheet. Combine seeds, salt, and spices in a small bowl and toss to combine. Spread seeds in an even layer on the prepared baking sheet. Cook until seeds are dry and just beginning to brown at edges, about 15 minutes. Make the soup: Combine all the soup ingredients in a large heavy-bottomed pot over medium-high heat and bring to a boil, stirring occasionally. Season to taste with salt. Serve immediately, garnished with the toasted pumpkin seeds and the cilantro, if using.
Last chance to pick your pumpkins from this local farmers market this Saturday!!!!
ReplyDeleteHere is a yummy recipe for a gourmet Halloween treat!
Pumpkin Soup
Serves 4 to 6
Total Time 30 minutes
Ingredients
Seeds
1 cup pumpkin seeds, rinsed and dried (from the pumpkins used to make Pumpkin Purée)
1 tsp. salt
½ tsp. cinnamon
¼ tsp. ground coriander
~ Oil for greasing baking sheet
Soup
2 cups Pumpkin Purée from your freshly carved Pumpkin
1 cup coconut milk
2 to 3 cups chicken or vegetable stock
⅛ cup sugar
½ tsp. curry powder
½ tsp. ground coriander
¼ tsp. cinnamon
~ Salt to taste
~ Chopped fresh cilantro for garnish (optional)
Steps
From your fresh pumpkin you bought at your local farmers market, make the pumpkin seeds: Preheat the oven to 400 degrees. Grease a large baking sheet. Combine seeds, salt, and spices in a small bowl and toss to combine. Spread seeds in an even layer on the prepared baking sheet. Cook until seeds are dry and just beginning to brown at edges, about 15 minutes.
Make the soup: Combine all the soup ingredients in a large heavy-bottomed pot over medium-high heat and bring to a boil, stirring occasionally. Season to taste with salt. Serve immediately, garnished with the toasted pumpkin seeds and the cilantro, if using.
Enjoy!