Every year around October I have customers who start asking for pumpkin recipes. Very versatile, I have used pumpkin to created many savory pumpkin dishes. It is in the winter squash family of vegetables. Pumpkin is high in fiber making it a great food for heart health. High in beta-carotene, a carotenoid that turns into Vitamin A in your body, which can help your body fight off infections and strengthen your immunity.

 

Pumpkin also contains lutein and zeaxanthin, compounds that help protect your eyes from macular degeneration and cataracts. This incredibly healthy vegetable also contains, potassium, manganese, iron, phosphorus, zinc, magnesium, vitamin C, E and several B.

 

Halloween Creamy Pumpkin Soup

1 small pie pumpkin
8 cups water
1 onion (diced)
4 garlic cloves (diced)
5 cups cooked short grain brown rice
2 1/2 tsp. sea salt
1 1/2 tsp. cumin
1/2 tsp. sage
1 tsp. dried turmeric or 1 T. fresh grated turmeric

1. Cut the pumpkin in half, lay flat on an oiled cookie sheet, bake at 350° for one hour. Pumpkin should be fork tender after an hour.
2. After pumpkin has cooled, scoop out the seeds and discard, then scoop out flesh and save for soup.
3. While the pumpkin is baking you can start the soup. Bring water to a boil in soup pot.
4. Add the onions, garlic, and brown rice. Reduce to simmer, cover and simmer for 15 minutes.
5. Add the pumpkin flesh to the pot, continue simmering for 10 more minutes.
6. Turn off heat, add seasoning and puree. Use a hand blender and blend in pot. Or blend in a food processor or blender. Serve warm.