This year our pumpkin patch is truly worthy of a visit from the Great Pumpkin himself. We have been very blessed with beautiful perfectly sized pie pumpkins.
While most think of baked goods when it comes to pumpkins, there is a hidden gem that a waits. Pumpkin Soup. Here is my recipe.
1 tsp Coconut oil
1 large onion coarsely chopped
4 cloves of garlic diced
1/4 cup of brown sugar
1 tsp of cinnamon (I like cinnamon so I use more like 2 tsp)
1 tsp of fresh crushed ginger (Again, I tend to be heavy handed on the fresh ginger root. You can also used ground powdered ginger.)
2 cups of vegetable broth
2 cups of water
1/2 cup of heavy cream (you can also use a heavy coconut cream, this does change the flavor a bit.)
1 four pound pumpkin
pinch of salt
grind of pepper
Sharp Large Knife
Sturdy large spoon (for scooping out pumpkin guts)
Halve your pumpkin, scrape out “guts” (save your seeds for roasted pumpkin seeds if you like).
Peel your pumpkin:
TIP: Peeling a pumpkin is hard work. If you have a microwave you can “cheat”. Quarter your pumpkin halves. Place on a microwave safe platter, cover with a microwave save cover and use your potato setting for 2 potatoes. Repeat for the other half.
Remove from microwave and cool. At this point you can just peel off the rind of the pumpkin. Easy peasey.
Chop your pumpkin in cubes and set to the side.
In your Dutch Oven, on medium heat; add in your coconut oil, garlic and onion and saute until golden.
Add in your pumpkin cubes, broth and water.
Bring to a steady boil for about 5 minutes.
Reduce heat and add in Ginger, Cinnamon, Brown Sugar and stir until well mixed and the sugar is dissolved.
Simmer until pumpkin is fork tender. So you can easily pierce with a fork.
Remove from heat.
With your Immersion blender, blend until the contents are smooth.
Fold in your cream until well mixed. DO NOT return to heat.
Add in a pinch of salt and pepper to taste.
Serve in Bowls with a drizzle of cream.
Side Note: My husband likes to add a touch of heat to this soup. As a suggestion use a sauce or Pepper that has a Citrus overtone, such as a Lemon Drop Pepper.
Meal-Prepping and filling your pantry doesn’t have to be a daunting task. Utilizing dehydrated veggies and herbs works great to have a quick grab and prepared home cooked meal. These also have a great shelf life to have on hand during emergency and disaster situations.
Today I am sharing a fun kid friendly recipe. Alphabet Soup. And it tastes so much better than store bought condensed.
First to prepare your jars.
1 half pint canning jar with a tight lid.
1 cup alphabet pasta
2 tablespoons dried vegetable flakes
1 teaspoon chicken bouillon granuals or powder
1/8 tsp black pepper
Directions for jars.
Make sure your jar and lids are clean and dry!
Layer 1/2 cup of pasta, then 1 tablespoon of dehydrated veggies, then the boullion and Pepper.
Layer the second tablespoon of veggies then the second half cup of pasta.
The layering just makes it “pretty”.
Tightly screw on your lid and label.
Alphabet Soup Mix
Add 4 cups water + 1/2 cup of tomato pasta sauce.
When you are ready to use.
Place water, pasta sauce and contents of jar in a large sauce pan.
Bring to a boil on high heat.
Reduce heat and simmer for 10 minutes, uncovered, or until pasta and veggies are tender.
Place in a cool place to store that isn’t prone to high humidity, your pantry.
Until next time!