Oct. 8, 2016

Roasted Pumpkin soup


1 medium pumpkin

1 large onion

1 pod garlic


bouillion cubes 3

1 heaping tbsp curry powder (optional)

handful roasted pumpkin seeds (optional)

olive or coconut oil for drizzling (optional)


Preheat oven to 400 degreess. Wash pumpkin and cut it in quaters. Remove seeds. Place on lined cookie sheet cut side down.  Wrap garlic pod in foil. Roast pumpkin and wrapped garlic in oven for 45-60 minutes till pumpkin is tender. Halfway through roasting add quartered onion to cookie sheet with the pumkin on it. Take veggies out of oven. Scoop out the roasted pumpkin flesh. Add to dutch oven along with roasted onion. take garlic out of foil and squeeze out as many cloves as you desired ( around 3-6 roasted garlic cloves) add water to 3/4 level of the pot and bouillon cubes. Add curry powder if desired and bring to a boil. Using an immersion blender blend together. Check for seasoning. Serve drizzled with oil and sprinkled with roasted pumpkin seeds. Enjoy. Prep time 15 minutes, total time 1-1.5 hours.