Pumpkin Carver, before throwing away all the beautiful pumpkin meat, I have a recipe that will help you make good use of it!
Pumpkin meat and seeds are full of antioxidants, vitamins and minerals.
One of nature's richest sources of alpha-carotene – a carotenoid that converts to vitamin A in the body and contributes to cell renewal.
It also contains collagen, which promotes vitamin C as well as vitamin B5, potassium and magnesium.
Even the seeds are full of goodness because they are rich in zinc and important essential fatty acids.
So why not just try this pumpkin and potato soup (via. What Katie Ate) – perfect to enjoy after a long evening with sweets or treats!
Pumpkin and Potato Halloween Soup
Oil for cooking (rapeseed, olives, coconut)
1 brown onion, peeled and finely diced
4 large cloves of garlic, peeled and chopped
2 stalks of celery, cut into 1 cm slices
1 kilo pumpkin, skin and seeds removed, meat cut into pieces
1 large potato, peeled and cut into large pieces
1 liter of free-range organic chicken broth
½ teaspoon of ground cumin
½ teaspoon of ground sage
½ teaspoon of dried chilli flakes (optional)
2 sources of fresh thyme
2 heaping tablespoons of sour cream
8 slices of Jamon Iberico or Parma ham, grilled (optional)
Extra sour cream for serving
Rosemary oil (can easily be bought in gourmet shops)
Salt and freshly ground black pepper
Heat 1 tablespoon of oil in a large, deep saucepan. Add the onion and saute for 3-4 minutes over medium heat. Add the chopped garlic and cook with the onion for another 4-5 minutes, stirring frequently, being careful not to burn the garlic. At this stage, you can add the celery and cook for 2-3 minutes, then add the potatoes and pumpkin along with the broth. Season well with salt and freshly ground black pepper, then bring to a boil over high heat and simmer over medium heat until the pumpkin and potato are cooked through when tested with a sharp knife.
Transfer all of the contents to a mixer and stir until completely smooth (depending on the size of your mixer, you may need to do this in one or two batches). Add the mixed soup back to the same saucepan, then add the ground cumin; ground sage, thyme leaves, chili flakes, if used, and 2 heaping tablespoons of sour cream. Stir everything together and season again if you think it is necessary.
Simmer the soup on low to medium heat for 20 minutes to refine the aromas. Then serve hot in bowls with a dash of sour cream, a dash of rosemary oil and a slice of crispy grilled jamon or parma ham (optional).
(picture about. What Katie ate)