Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 Roasted Pumpkin Soup 8 cups pumpkin 10 cloves garlic 3 carrots 1 onion 1 jalapeno pepper 8 cups vegetable broth 1 teaspoon rosemary 1/2 teaspoon marjoram 1/2 teaspoon sage 5 or 6 threads of saffron salt to taste pepper to taste 1-13 1/2 oz. can coconut milk Directions: Preheat oven to 350 degrees. Spray a large cookie sheet with a non-stick spray. I used a half of a 10 lb pumpkin. Cut the half pumpkin in half, so you have 2 quarters & remove the seeds. Save the other half of the pumpkin for pie, stir fry or some other treat. Peel the garlic cloves & tightly wrap in foil. Peel the carrots & cut them about an inch thick. Peel the onion, then quarter it & wrap tightly in foil. Cut the Jalapeno in half, leaving the seeds in the pepper. Put the pumpkin, carrots & foil wrapped vegetables on the cookie sheet & place the Jalapeno cut side up on the cookie sheet as well. Roast in the oven, keeping a close eye on the Jalapeno, onion & garlic. Your nose will tell you when they are done (about 20 minutes). Remove the Jalapeno, onion & garlic, leaving the carrots & pumpkin to continue cooking until they are tender (another 1/2 hour). When the pumpkin is done, carefully peel it & rough chop it & put it along with all the carrots, onion, garlic & Jalapenos (with the seeds) into a large pot. Add the vegetable broth & spices. Using a food processor, blend small batches into a nice thick consistency, or if you have an immersion blender, this step will be much easier. Just before serving, add the Coconut Milk & heat through. Add salt & pepper to taste. Serve with a hearty grain bread & a leafy salad for a wonderful warming meal. Serves: 8 Penny Quote Link to comment Share on other sites More sharing options...
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