If you have any pumpkins left lying around after thanksgiving, this recipe is the one for you! It doesn't require a lot of prep and tastes delicious!
Pumpkins provide heaps of health benefits: vitamin A (eyesight), vitamin C (immune system), beta carotine (cancer preventative), fibre (keeps you full), cartenoids (wrinkles-be-gone), potassium (muscles) among others.
My goal for this blog is to not bore you with random thoughts by me. I know that people do not have a lot of time in their busy lives, and so I aim to get right to the point. I want you to be able to read my nutrition information in less than a minute and then get the recipe. I find that when I get to a blog after I've searched for a certain recipe, I almost always have to scroll through so much randomness that sometimes I've even forgotten why I am there. One picture. One small write-up. One simple recipe. And so to avoid being a hypocrite...
In a large soup pot, saute scallions in olive oil on medium heat until tender
Add remaining ingredients and heat through
Use immersion blender (or pour contents of the pot into a blender) and mix until chunks of pumpkin are pureed.
Serve in pumpkin bowl and top with pumpkin seeds
*To make your own delicious pumpkin puree, cut your pumpkin in half, lengthwise. Scoop out the seeds and guts and put face down on a cookie sheet and cover the pumpkin with 1/2 inch of water. Place in a 400 F oven for 25-30 min. Check the water periodically to ensure the water hasn't evaporated. When the flesh of the pumpkin is soft when prodded with a fork, they are done!
*for the bowls, cut the top of the pumpkin off and scoop out guts and seeds. Rub the inside with oil and place on a cookie sheet in the oven while you are making the soup. Cook for 20 min until soft.