wednesday night has now become our soup and meditation night – comfort on top of comfort –
so i chose to be super seasonal and attempt a pumpkin soup! every year i look forward to carving our pumpkins – and now there will be excitement to eat them too! we had a lovely carve session with nicola and carrie on sunday, complete with pumpkin beers + tunes. discarded bits of jack-o’-lantern were bowled, sealed, and refrigerated until soup day.
wednesday. elbows deep in cold pumpkin guts and fishing out any substantial edible chunks. since there wasn’t a whole lot of usable pumpkin wall, i grabbed other orange things kickin it in the fridge to make up for it – carrots! because the soup was on the spicy side – i decided that a cheesy beer bread would balance nicely. oh, and it was a leftover pumpkin beer… i mean c’mon.
ingredients:
– 2 tbsp coconut oil
– 1 onion (chopped)
– 6 cloves of garlic
– pumpkin flesh (peeled + chopped) (i only had about 2 cups)
– carrots (peeled + chopped) (i used about 6 little ones)
– 3 c water
– 1 can coconut cream
– 2 tsp brown sugar
– 2 tbsp butter
– few sprigs of thyme
– 1 tsp cumin powder
– 1/2 tsp coriander seeds
– 3 cardamom pods (crushed – discard outer shell)
– cayenne + black pepper + salt (to taste)
– pumpkin seeds (roasted for garnish)
– green onion (scissored for garnish)
directions: (soup)
1. fry onion in coconut oil (medium/high)
2. add garlic and spices
3. add pumpkin + carrot
4. once a bit of color, add water and let bubble away for a bit (20 min)
5. turn down heat (medium/low) add coconut cream (leave a bit to drizzle on top for garnish if you like)
6. cook away until veggies are soft (don’t let the cream boil)
7. let soup cool down before blending to desired consistency
8. put back on heat (lower if you like the consistency- higher if you want to thicken)
9. adjust seasoning and add butter before serving
9. garnish with pumpkin seeds + green onion + and a drizzle of coconut cream
directions: (pumpkin seeds)
1. preheat oven to 350
2. rinse seeds in a strainer
3. boil in salty water for 10 min + dry
4. spread out on tin foiled sheet
5. drizzle with olive oil
6. sprinkle with desired seasoning (salt + cayenne )
7. bake for 10 min (test seeds along the way to make sure the center hasn’t burned)
marthallers ♥ 