Sunday, November 8, 2015

Pumpkin Soup

So I am going to Culinary Nutrition School and we had to make a recipe from scratch that was anti-inflammatory, hence this pumpkin soup. This is a great fall recipe! 

1 small pie pumpkin, cut in half (3 cups of pumpkin)
1 T extra virgin olive oil (EVOO)
2 organic pears, cored, seeded and cut in half
2 T Ghee or Coconut Oil
1 cup diced celery
1/2 cup diced sweet yellow onion
3 cloves garlic, smashed and diced
4 cups organic vegetable or chicken broth
1 T fresh grated ginger
1 t ground cinnamon
1 dash ground nutmeg
1 dash ground cardamom
1/4 t ground turmeric 
1/4 t sea salt
1/4 t ground pepper
4 fresh sage leaves
1 cup dry northern beans, soaked 8 hours or overnight
1-2 T pure maple syrup (to your taste, depending on how sweet you like it)
1 cup dairy free milk
Topping: Roasted pumpkin seeds and cinnamon

Directions: Preheat oven to 375 degrees F.
1. Cut pumpkin in half and take out seeds (setting the seeds aside). Rub inside of pumpkin with olive oil and place upside down on a cookie sheet lined with parchment paper. Bake for 20 minutes.
2. Meanwhile, core two pears and slice them in half. Rub inside of pears with EVOO and set aside. Remove cookie sheet after first 20 minutes. Place pears upside down on cookie sheet beside the pumpkin halves. Return to oven and bake for another 35 minutes or until bottom sides of pumpkin and pears just start to turn brown. Remove from oven and let cool. (When pumpkins and pears are cooled, use a spoon to scrape inside of pumpkin and throw the shell away. Cut up pears into chunks.)
3. Spread pumpkin seeds on a cookie sheet lined with parchment paper and bake at 300 degrees F for 30 minutes. Remove from oven and sprinkle seeds with olive oil and sea salt and cinnamon. Stir and put back in oven for an additional 20-30 minutes. Remove from oven and let cool. Set aside to use later as a topping.
4. Rinse soaked beans and place in a saucepan, covering them with water. Bring to a boil and cook for 20 minutes uncovered. Remove from heat and rinse beans in warm water. Set aside.
5. In a dutch oven or large pan, melt 2 T ghee or coconut oil.
6. Add celery and onions and cook for 5 minutes, stirring so they don’t burn. Add garlic and continue cooking for 2-3 minutes.
7. Add chicken or vegetable broth. Add ginger and other seasonings. Add pumpkin, pears and beans. Stir and bring to a boil. Reduce heat and simmer for 15 minutes. 
8. Doing half at a time, blend soup ingredients until smooth in a high speed blender (make sure you let ingredients cool first if you don’t have a vented blender).
9. Return soup to pan and add 1 cup of non-dairy milk. Stir and heat through. Do not boil. 
10. Ladle soup into bowls and serve with a sprinkle of cinnamon and roasted pumpkin seeds on top.

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