The local grocery stores in Richmond and across the country currently feature a healthy array of squash and pumpkins in myriad shapes, sizes and colors. What inspiration for the healthy chef! This month, we are focusing in on different kinds of squash and the recipes that we think complement them best, allowing our readers (and cook-along-at-home-ers) to enjoy the taste and color of the fall season. This week enjoy a pumpkin variety that is usually used in pie, but turns out to be delightful in a savory and spicy soup.
Pumpkin is full of nutrients including potassium pantothenic acid, magnesium, vitamin C and Vitamin E; and let’s not forget fiber!
2 cups broccoli chopped
2 cups cauliflower chopped
1 onion chopped
3 cloves of garlic chopped
3 zucchini chopped
1 pumpkin baked, peeled and half of it cubed and the other half will be pureed
chicken stock (I used Trader Joe’s 32 oz. carton organic chicken stock) or you can use it from scratch
1 teaspoon dried jalepeno (I use Penzey’s spices)
1 teaspoon oregano
Smoked salt to taste
Pepper to taste
Pumpkin seeds (I used the pumpkin seeds in the pumpkin) or store bought
Head of time, prepare pumpkin seeds by spreading them out on a pan and allowing them to completely dry. Add coconut oil to a saute pan and place over medium heat. Add pumpkin seeds and allow to toast.
Add olive oil to a soup pan and place over medium heat. Add broccoli, cauliflower, onion, garlic and zucchini to the olive oil and continue to cook until soft. Add the chicken stock.
In a blender add 1/2 of the pumpkin and the vegetables along with the stock and puree. (I leave some of the vegetables in the soup pan to add texture).
Add the cubed pumpkin and season with dried jalapeño.
Top the soup with the pumpkin seeds and if dairy is okay for your diet add a dollop of greek yogurt or use coconut cream.