I’ve been on a pumpkin cooking spree lately. I’ve cooked so many things that included pumpkin this week and still have more to come. Pumpkins, which are a form of squash are now in season. There’s nothing better than preparing foods made with fresh seasonal produce from your local market.
This is a easy and delicious recipe that your family and friends will enjoy. 😉
2 cups cooked pumpkin
½ onion, peeled and chopped
4 mini bird peppers, finely chopped
3 to 5 garlic gloves, smashed and then chopped
2 TBSP pumpkin seed oil
1 tsp curry powder
1 tsp ground ginger
1 tsp paprika
dash of cayenne pepper
salt and pepper to taste
2 TBSP organic powdered vegetable broth
4-8 cups filtered water, depending on desired thickness of soup
Cut top of pumpkin and remove seeds. Fill large dutch oven with water and place pumpkin in water. Cover with lid and boil until inside is tender. Remove from water, scoop out insides and set aside.
In a heavy bottomed skillet add pumpkin seed oil. Saute onions, peppers and garlic until onions are translucent and have released their flavor. Add spices one at a time, stirring rapidly after each addition. Remove from heat and transfer onion mix to a crock pot. Turn crock pot on a medium high setting. Add cooked pumpkin and stir to incorporate. Depending on desired consistency of soup, add 4 to 8 cups of water and stir. Salt and pepper to taste. Cook for about 1 hour. Serve as is or over rice. Eat and enjoy!