Halloween is almost upon us! Halloween is a favorite holiday in our house, so I thought I’d get in the spirit a little early with a day of pumpkin.
Yup. Pumpkin for breakfast, lunch, and dinner.
Two posts ago, I had some requests for pumpkin soup. I heard you loud and clear and here’s what I’ve come up with…
Take a fresh sugar pumpkin, cut it in half, and scoop out seeds and strings.
(For roasted pumpkin seeds: separate out the seeds, wash and dry them discarding the strings, and roast them at 350 for no more than 20 minutes with sweet or savory seasoning – a great snack for you pregnant gals!)
Put a sheet of parchment paper on a cookie sheet and bake the halves skin up, flesh down at 375 for about 30 minutes. You should be able to slice a knife through it.
Scoop out baked flesh and put in blender or food processor.
Add 1 tsp of ground vanilla bean, 1 tbsp of coconut crystals, a few shakes of nutmeg, and liberal shakes of cinnamon. I recommend purchasing organic spices, of course.
Add in water, coconut milk (I made my own – see below for the recipe!), or broth (if for soup), and blend until smooth. Amount of liquid needed depends on how much pumpkin there is – start with a little and just keep adding until pumpkin is smooth but not watery.
You now have a delicious, sweet base! (Alter spices to make it more or less sweet.)
First, I had it in my oatmeal for breakfast. I added in chia seeds, raspberries, oats, cacao nibs…you can get creative with it.
Then I ate it by the spoonful for a sweet snack throughout the day. It made a great dessert after lunch!
And lastly, I turned it into a soup for dinner. I put the puree back into a pot, added in all kinds of veggies – mushrooms, celery, carrots, cabbage, broccolini – and cooked it all for a few minutes. Then I added a few pieces of leftover chicken on top and…Voila! Soup! And a one-pot dish, no less!
Make sure to either use a bit of coconut milk or coconut oil in the mix so you absorb the vitamins. We cannot absorb all the vitamins and minerals in our veggies without a little fat. That’s especially important for my pregnant readers – getting the most out of your food is critical now!
Now for the Coconut Milk Recipe…
Combine 1 cup shredded unsweetened dried coconut and 3 cups hot water in a blender. Blend for about 2 minutes or until it looks creamy and you have a good froth on top. Then strain through a fine mesh strainer.
That’s it! Quick, easy, and without all the additives you’ll find in store-bought coconut milk.
I, of course, added a couple shakes of cinnamon (as always!) to the mix because I love cinnamon and it serves as an anti-microbial while adding a little hint of flavor. Double bonus!
See Adventures in Nut Milk for more nut milk recipes.