Roasted Long Island Cheese Pumpkin Soup

Posted on December 22, 2016

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Roasted Long Island Cheese Pumpkin Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 42 cups
 
Ingredients
  • 1 Lg. LI Cheese Pumpkin, cut in
  • half, seeds removed
  • 12 cups water
  • 4 cups pumpkin juice
  • 2 Tbs. coconut oil
  • 1 Tbs. minced garlic
  • 8 Tbs. fresh minced ginger
  • 6 t. salt
  • 2 Onion, chopped
  • 4 stalks celery, chopped
  • 5 potatoes, cut into chunks
  • 2 cans coconut milk
  • 6 Tbs. maple syrup
  • Pumpkin seeds for garnish
  • 2 t. cinnamon
  • 2 Tbs. Cardamom
  • 1 Tbs. Coriander
Instructions
  1. Lay out the Pumpkin, cut side down, on an oiled roasting pan.
  2. Bake at 375 for 1 hour, until pumpkin is soft. Reserve the pumpkin juice for the soup. Set aside.
  3. Meanwhile, in large stock pot, sauté the onion in the coconut oil with the celery, ginger and garlic.
  4. Add the spices and lightly toast for 2 minutes. When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot.
  5. Add 12 cups water and the 4 cups of pumpkin juice to the stock pot. The pumpkin should be covered with liquid by 3”. Bring to a boil.
  6. Add the potatoes and let simmer for 30 minutes.
  7. Remove from heat, and with an immersion stick, puree the soup until smooth.
  8. Return to stove, and add the coconut milk. If the soup is too thick, add some more water.
  9. Add the maple syrup.
  10. Adjust spices and salt to taste.
  11. Garnish with pumpkin seeds.

Step-by-Step Instructions:

Lay out the Pumpkin, cut side down, on an oiled roasting pan.

img_8332 img_8333 img_8334Bake at 375 for 1 hour, until pumpkin is soft. Reserve the pumpkin juice for the soup. Set aside. img_8349

Meanwhile, in large stock pot, sauté the onion in the coconut oil with the celery, ginger and garlic. img_8355img_8357img_8360img_8361

Add the spices and lightly toast for 2 minutes.

When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot.

Add 12 cups water and the 4 cups of pumpkin juice to the stock pot. The pumpkin should be covered with liquid by 3”. Bring to a boil. img_8353

Add the potatoes and let simmer for 30 minutes. img_8352

Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk.

If the soup is too thick, add some more water. Add the maple syrup. Adjust spices and salt to taste. img_8364

Garnish with pumpkin seeds.

img_8365

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Posted in Recipes Tagged with: , , , , , , , , December 22, 2016 Bhavani Jaroff