Soup in a Pumpkin (Vegan) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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From the In Search of the Lost Taste cookbook. Perfect for Halloween. Ingredients:
1 pumpkin (around 10 lbs.) |
2 carrots, chopped |
1 onion, diced |
1 cup chopped red bell pepper |
1 cup green bell pepper |
1 tablespoon ginger, minced |
1/2 cup parsley, chopped |
1 tablespoon curry powder |
1 teaspoon paprika |
1/8 teaspoon allspice |
1/8 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/8 teaspoon cumin |
1/8 teaspoon coriander |
1/2 cup chopped oregano |
1/2 cup chopped dill |
1/2 cup chopped cilantro |
salt and pepper |
1 -2 cup coconut milk |
4 cups vegetable broth |
1/2 cup tamari roasted pumpkin seeds |
Directions:
1. Cut open the pumpkin like you're making a jack o'lantern. Remove seeds and pulp.
2. Rub with oil and sprinkle with salt.
3. Bake at 400 degrees for 25 minutes with the lid on.
4. Meanwhile, simmer the other ingredients (except pumpkin seeds and a few teaspoons of the herbs) for a few minutes, set aside.
5. Remove pumpkin, fill with the soup mixture and bake at 375 degrees for an hour in a round casserole.
6. Use a foil cap instead of the pumpkin top to bake this.
7. Remove from oven, take off the foil and sprinkle with pumpkin seeds, herbs and a little paprika.
8. Serve soon, with the pumpkin top on when you bring it to the table.
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