Prep time:
30 minutes
Cook time:
1-1.5 hour
Cost:
~$6
Makes: 6 servings
This
is a great fall recipe and only needs a couple ingredients to make it tasty. I
added leeks to bulk it up. You could also blend the soup and add a can of coconut
milk to make it creamier, though I just mashed it up a bit.
I
got most of the ingredients from the Moss Street Farmer’s Market, but Thrifty
Foods has many of the below vegetables on sale as well. You can also keep the pumpkin seeds to toast and eat as a snack!
Ingredients: Cost:
-
1 small pumpkin $3
-
Vegetables
o
4 medium carrots $1
o
1 medium onion $1
o
1-2 leeks (optional) $2
-
Vegetable broth or powder
-
Olive oil
-
Spices (optional)
o
Salt
o
Cayenne pepper
o
Curry powder
o
Tumeric
What
to do:
1.
Preheat the oven to 400°C
2.
Wash and cut pumpkin in half,
cleaning out seeds
3.
Place the pumpkin face down with
some water in baking pans
4.
Bake in the oven for about 30
minutes, until you can easily poke through skin with knife
5.
Take pumpkin out to cool and scrape out insides
6.
Cook cut up onion, leek and carrot
with oil in a large pot on medium heat
7.
When browned add pumpkin,
water/broth and spices
8.
Cook on medium heat covered for
about 30 minutes until vegetables are soft
Toasted Pumpkin Seeds
What
to do:
1.
Preheat the oven to 400°C
2.
Wash pumpkin seeds
3.
Mix with a bit of oil and salt and put
on baking sheet
4.
Bake in oven for about 20 minutes,
until browned
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