Pumpkin Soup

Finally! Pumpkin Soup! 

Get a pumpkin. Yup, you've gotta peel it. I ended up using a knife.

Next, you've gotta gut it. I found it easiest to cut it in chunks and use a paring knife. 

Save the seeds for later!

Take the cleaned chunks, spread in a single layer on a baking sheet. Drizzle olive oil. Sprinkle salt and pepper. Bake at 350 for 15 minutes.

 Meanwhile, chop half an onion (sweet, yellow, white, whatever...) and throw it into a pot with a little olive oil. Add:

• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground cloves
• About 3-4 cloves chopped up/minced garlic
• dash of cayenne red pepper (optional)
• 2 T of maple syrup

When the pumpkin is done roasting, add it to the pot. Add 4 C of vegetable broth, bring it to a boil. Then, cover and simmer for 15 minutes. Next up, stir in 1/2 C cream. You can use coconut milk (or whatever) if you want to keep this dairy free.

Now you need to throw it all in a blender or use an immersion blender. Quick tip... if you're using a blender, keep the lid slightly open and cover with a clean towel. Hold it in place when blending. If you make a firm seal, you risk creating a vacuum. Science at play.

Return all the pureed soup to the pot and keep it on low. 

Grab those pumpkin seeds that you set aside.

Rinse the pumpkin seeds well. Pat dry. Toss with a little bit of olive oil. Sprinkle with salt and pepper. I would have added paprika for color if I had it. Spread in a single layer on a baking sheet and place in a 400 degrees preheated oven for about 15 minutes. Toss 'em around a bit every 5 minutes, keeping an eye on them so they don't burn. Once they start browning, remove from the oven.

Would you just look at these beauties?! 

They deserve a big picture!

You can store these in an air tight container if you don't gobble them all up.

And then you put it all together and what do ya got?

Bippidi,

Boppidi,

Boo!

Pumpkin soup with pumpkin seed garnish!