Winter Quinoa Soup Baked in a Pumpkin

[Guest guest]

This is a very attracive and tasty recipe I make

during the cold months.

Roselle

 

 

Winter Quinoa Soup Baked in a Pumpkin

 

1 sweet cooking pumpkin (med. sized)

2 tomatoes, diced

2 carrots, diced

2 potatoes, diced

1 pepper (green or red), diced

1 sm. onion, diced

2 zucchini, diced

1 c. Quinoa (or your favorite grain)

Grain may be omitted all together

Olive oil

2 cloves crushed garlic

Your favorite seasonings such as. . .

spike, sage, basil, pepper,

marjoram, oregano

 

Preheat oven to 375 degrees. Cut top off pumpkin

and clean the inside, cover and cook alone for about

20 minutes. While pumpkin cooks, saute the vegetables

and garlic in the olive oil on low heat until soft.

In a saucepan, bring to a boil enough water to cover

the vegetables (add more water if you like liquidy

soup). Add the grain, spices and veggies to the

boiling water. Stir well and transfer all ingredients

to the pumpkin. Cook another 30-40 minutes or until

pumpkin shell is tender and grain is cooked. Serve

straight from the pumpkin, scraping the meat from the

inside shell when serving. Set the pumpkin on a glass

pie dish while in the oven and to serve. When full it

may be heavy and soggy. Makes approximately 10 servings.