Wednesday, October 8, 2014

Pumpkin and squash soup recipe (dairy free!)


Pumpkin and squash soup recipe

The pumpkin is having a bit of a moment right now.  From lattes to cakes to cookies and about a million other variations: there's pumpkin everywhere.  It's the ultimate icon of fall.  Don't believe me?  Stop reading and go for a walk outside.  I'll wait.  I guarantee you see at lease one pumpkin within one minute.

Okay you're back.  I was right, wasn't I?  Pumpkins. Are. Everywhere.  For years I've been more of a pumpkin decorator than a pumpkin eater.  But after a day of helping my friend Erik dig potatoes on his farm, I was gifted a glorious sugar pumpkin for my efforts.



"You are not allowed to carve this into a Jack-O-Lantern," he said.  "It's the biggest one we grew this year.  You must eat it."  Okay.  Challenge accepted.

I give you:  Pumpkin and Squash Soup

I love this soup because it's super filling and super healthy.  (The pumpkin and squash is chocked full of Vitamin A, Vitamin C, and beta-carotene.)  The curry powder gives it a bit of a kick, sure to warm you up on a chilly day.  I try to keep a lot of my recipes dairy free because of some family food allergies, but you could add half and half and a couple tablespoons of butter to take it to the next level.



Ingredients:
3 tablespoons olive oil
1chopped yellow onion
1 roasted sugar pumpkin
1 1/2 pounds butternut squash
3 cups vegetable stock (I use the low sodium stuff)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons curry powder
1 cup roasted and salted pepitas


Directions:

Roast pumpkins and squash for 45 mins. (Great directions here.)  Set aside to cool.  Heat the oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Scoop pumpkin and squash into a blender and blend until smooth.  Add the pumpkin  and squash puree, chicken stock, salt, pepper, and curry powder. Cover and simmer over medium - low heat for about 20 minutes, stirring occasionally. If the soup needs more flavor, add another teaspoon of salt. Serve hot with crusty bread.  Garnish with pepitas.


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