Drive by most homes at this time of year and you will see pumpkins perched on the doorsteps, adding a decorative touch to the Halloween scene. The pie pumpkin is a dainty sized winter squash and just like all winter squash, pie pumpkins are now in season. Although this variety of pumpkin would make a cute jack-o-lantern, pie pumpkins are meant to be eaten. Loaded with soluble fiber, vitamin A and all the related carotenoids, these little cuties pack a mean nutrition punch.
I decided to use my pie pumpkin in a Roasted Pumpkin Soup recipe that I saved from a Good Housekeeping issue last year (Oct 2010).
This recipe called for a few chopped carrots. Thankfully, I had just harvested the cutest baby carrots from my garden earlier that day, so I was excited to add these to the creation. The recipe also includes one tart apple, and I happened to have a few apples left from our apple picking adventure a few weeks prior.
All of the ingredients were placed in a roasting pan: 1 chopped and seeded pumpkin (Schuetz Farm), 1 chopped onion (Biver Farm), 2 sliced carrots (my backyard), 1 chopped apple (Thierbach Orchards), 4 cloves garlic, 2 T. olive oil, and a sprinkle each of ground cumin, coriander and turmeric; all roasted at 400 degrees until fork-tender.
The roasted ingredients were tossed into the food processor with chicken broth (2 cups) and ½ cup coconut milk until blended. Salt & pepper were added to taste then topped with toasted pumpkin seeds for garnish.
The soup was nourishing, warming, and best of all made locally in the Lou!