I have an admission: I ate my jack-o-lantern.
I couldn't help myself! I had all these beautiful pumpkin's on my porch staring in, begging not to be wasted. So I did some research (turns out you can eat almost every pumpkin!) and I roasted up several varieties.
Keeping in-line with my recent soup fetish, I decided to blend this baby up into a creamy concoction. What I ended with is the easiest fall soup imaginable.
Thai Pumpkin Soup
1 medium squash (Any kind will work: acorn, kambucha, butter nut, etc.)
1 can of light coconut milk
1 tablespoon of Thai red curry paste
½ cup diced onion
1 tablespoon of diced fresh ginger.
1 tablespoon of coconut oil (or olive oil.)
Topping: Plain yogurt, pumpkin seeds, chili flakes.
To begin preheat your oven to 400. CAREFULLY cut the squash in half and place in a deep baking pan, skin side up. Pour ½ cup of water in the pan with the squash.
Roast squash for 30-45 minuets or until you can easily pierce them with a fork. Remove the pan from the oven and place on stovetop to cool.
While the squash is cooling, heat coconut oil in a deep soup pot. Add your diced onion and ginger and sauté until soft (about 3 minutes.) Add 1 Tbs. of curry paste and mix well. Add some chili flakes at this point if you want extra spice. Then scoop the pumpkin flesh into the pot and stir it well (breaking up the big pieces of squash). Pour in 1 can of coconut milk and mix together. You can stop here and have a chunky soup, or you can blend this in your food processor little by little until it is smooth. I think blended soups are fancy, so I opted for the latter.
Simmer soup (blended or not) for 5 minuets and its ready to eat.
Serve with 1 scoop of plain yogurt and sprinkled pumpkin seeds and chili flakes.
The Skinny: Pumpkins are full of carotene, vitamin A, vitamin C, magnesium and fiber! This low calorie squash will help you keep healthy eyes, bones strong, promote healthy digestion and a strong immune system!
If you use the seeds (waste not, want not) you get a huge does of Omega 3's manganese, magnesium, phosphorous, zinc and tryptophan. Pumpkin seeds are at the top of the nutrition nut pile. They are anti inflammatory (good for arthritis), protect from prostate cancer, lower cholesterol with their Phytosterols, and improve mood and stress coping. They are also very high in protein