First, roast your pumpkin. Since they are hard to cut, you can roast your Orange Beauty whole until nice and soft. Set it in a pan with a little water. Or if you’re brave and watchful, you can set it right on the rack and give it a slow roast. It will take awhile, depending on size and oven. Wait at least an hour before prepping the rest.
For extra special kick, quarter and roast, grill, or sauté some tomatillos. Toss ‘em with olive oil first.
Dice up lots of carrots and get them simmering in some chicken broth. Here are directions for making the rich and nutritious Bone Marrow Broth.
Dice an onion, a couple cloves of garlic, some celery, a little ginger, and a pepper~ preferably red, orange, or yellow. Sauté in olive oil until soft then add to carrot broth.
Let your roasted pumpkin cool before processing!
Remove skin and goopy seeds. Scoop pulp into broth. While heating, rinse seeds in a colander, separate and discard goop. Pat seeds dry in a towel, place on a cookie sheet, add a little salt and olive oil, and roast until lightly brown. Stir at least once.
Stir a can of coconut milk into soup. Now you can call it a Bisque! Add salt, pepper, and favorite spices. I like oregano, basil, thyme, marjoram, coriander, cumin, and cardamon. Any ‘curry’ blend usually works.
Once heated through, use an immersion blender to create your Creamy Wonder. Alternatively, add small batches to a blender. If you have a spice or coffee grinder, grind up your roasted seeds as a garnish. Chopped cilantro works nicely too.
This recipe works well for any winter squash like Butternut, Mother Hubbard, and Acorn. Enjoy!