After carving a jack-o'-lantern, I took the cut-out pieces, cleaned off the pulp, and peeled off the outer skin. Cube the pieces to use with this recipe. Save the seeds and roast them with curry and cumin powder.
1. In a saucepan with 1 Tbs. (15 ml) oil, put the cubed pumpkin, cover with water, bring to boil for 5 minutes.
2. Reduce and simmer until the pumpkin is soft when poked with a fork.
3. In another saucepan, heat the rest of the oil over medium-high heat.
4. Add the cinnamon and allspice, cook, stirring for a minute.
5. Add the onions, carrots, celery, ginger, and garlic. Sauté 3 minutes.
6. Drain the cooked pumpkin.
7. Add the chicken stock and pumpkin to the second saucepan. Bring to a boil.
8. Reduce and simmer for 15-20 minutes.
9. Remove from the stove and cool at least 5 minutes.
10. Add the soup to a blender or food processor and fill it no more than halfway.
(a) If using a blender, release one corner of the lid to prevent it from exploding.
(b) Place a towel over the top of the machine, pulse a few times until smooth.
(c) Empty into a bowl and blend the rest of the mixture.
11. Empty into the bowl.
12. Stir in yogurt.
13. Serve warm.
Serve 4-6
cubed pumpkin
3 Tbs. (45 ml) olive oil
2 tsp. (10 ml) ground cinnamon
1 tsp. (5 ml) ground allspice
1 large chopped organic carrot and celery
1 chopped onion
2 Tbs. (30 ml) minced ginger
1-2 minced garlic cloves
3 cups (720 ml) organic chicken stock
1 cup (240 ml) water
1/2 cup (120 ml) plain organic yogurt (almond yogurt-diary free)
1. In a saucepan with 1 Tbs. (15 ml) oil, put the cubed pumpkin, cover with water, bring to boil for 5 minutes.
2. Reduce and simmer until the pumpkin is soft when poked with a fork.
3. In another saucepan, heat the rest of the oil over medium-high heat.
4. Add the cinnamon and allspice, cook, stirring for a minute.
5. Add the onions, carrots, celery, ginger, and garlic. Sauté 3 minutes.
6. Drain the cooked pumpkin.
7. Add the chicken stock and pumpkin to the second saucepan. Bring to a boil.
8. Reduce and simmer for 15-20 minutes.
9. Remove from the stove and cool at least 5 minutes.
10. Add the soup to a blender or food processor and fill it no more than halfway.
(a) If using a blender, release one corner of the lid to prevent it from exploding.
(b) Place a towel over the top of the machine, pulse a few times until smooth.
(c) Empty into a bowl and blend the rest of the mixture.
11. Empty into the bowl.
12. Stir in yogurt.
13. Serve warm.
October 2015
Largest pumpkin grown in Oregon, 1,997 pounds (906 kg).
