Ok, so here it is! My apologies for taking so long to post this recipe! Left over Halloween pumpkin put to good use...easy, delicious and nutritious! My neighbor had given me two left over Halloween pumpkins to make soup. Mandy Lee, from Fostering Nutrition, happened to be visiting, and she whipped this right up!
1 medium sized Pumpkin
3 cups chicken stock, veggie stock or water, may need a little more or less based on pumpkin size
1 onion, diced
1-2 cloves garlic, minced
1 tsp fresh thyme
1 handful fresh parsley or cilantro, chopped
1 cup cheese of choice, grated (parmesan, cheddar)
1 cup heavy cream (optional)
Sea Salt and pepper to taste
Cut top off pumpkin, put back on and place pumpkin in a 350 degree oven for about 30 minutes. Remove from the oven and scrape out all the seeds and set aside to make roasted pumpkin seeds later.
Place broth, onion, garlic, cheese, cream and thyme in the pumpkin and place back in the oven with the top on for about 20 minutes. Remove from the oven and, using a fork, carefully scrape some of the pumpkin away from the edges allowing it to fall into the soup (about 1 cup). Return to the oven for another 40 minutes. Upon removing from the oven blend the soup carefully using a hand held blender. You may also pour the soup out into a blender and blend well before returning to the pumpkin for a beautiful presentation and serving. Season with sea salt and pepper to taste and garnish with fresh parsley or cilantro.
If you have small children this is one of our favorite books. It will be a perfect read along side this delicious soup!
Roasted Pumpkin Seeds
Seeds from one pumpkin, washed and dried
1-2 generous pinches of sea salt
1 tsp cinnamon
1-2 tsp maple syrup
Place on a cookie sheet and mix until well coated. Place in a 350 degree oven for about 20 minutes or until crispy, stirring occasionally. Remove, let cool and enjoy. May also place in a tupperware or leave on the counter, in a bowl, for future snacking. For a more savory seed try a bit of cumin, paprika and sea salt!