Soup in a Pumpkin (Vegan)

Name: Soup in a Pumpkin (Vegan)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8-10 serving(s)
Ingredients: 1 pumpkin (around 10 lbs.); 2 carrots, chopped; 1 onion, diced; 1 cup chopped red bell pepper; 1 cup green bell pepper; 1 tablespoon ginger, minced; 1/2 cup parsley, chopped; 1 tablespoon curry powder; 1 teaspoon paprika; 1/8 teaspoon allspice; 1/8 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/8 teaspoon cumin; 1/8 teaspoon coriander; 1/2 cup chopped oregano; 1/2 cup chopped dill; 1/2 cup chopped cilantro; salt and pepper; 1 -2 cup coconut milk; 4 cups vegetable broth; 1/2 cup tamari roasted pumpkin seeds

Submitted by AlainaF

"From the In Search of the Lost Taste cookbook. Perfect for Halloween."

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Ready In:: 1hr 15mins
Ingredients:: 21
Serves:: 8-10

ingredients

1 pumpkin (around 10 lbs.)
2 carrots, chopped
1 onion, diced
1 cup chopped red bell pepper
1 cup green bell pepper
1 tablespoon ginger, minced
¹⁄₂ cup parsley, chopped
1 tablespoon curry powder
1 teaspoon paprika
¹⁄₈ teaspoon allspice
¹⁄₈ teaspoon cinnamon
¹⁄₈ teaspoon nutmeg
¹⁄₈ teaspoon cumin
¹⁄₈ teaspoon coriander
¹⁄₂ cup chopped oregano
¹⁄₂ cup chopped dill
¹⁄₂ cup chopped cilantro
salt and pepper
1 -2 cup coconut milk
4 cups vegetable broth
¹⁄₂ cup tamari roasted pumpkin seeds

directions

Cut open the pumpkin like you're making a jack o'lantern. Remove seeds and pulp.
Rub with oil and sprinkle with salt.
Bake at 400 degrees for 25 minutes with the lid on.
Meanwhile, simmer the other ingredients (except pumpkin seeds and a few teaspoons of the herbs) for a few minutes, set aside.
Remove pumpkin, fill with the soup mixture and bake at 375 degrees for an hour in a round casserole.
Use a foil cap instead of the pumpkin top to bake this.
Remove from oven, take off the foil and sprinkle with pumpkin seeds, herbs and a little paprika.
Serve soon, with the pumpkin top on when you bring it to the table.

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Reviews

I thought this was really good! I've made it a couple of times, and good cooked in a pumpkin (or two), but I did not do that yesterday (but it makes it better). Instead, I added an acorn squash - 1/2 pureed and 1/2 of it roasted. I think you can add more squash if you want, and butternut would be good to try. SInce I did not cook in the pumpkin, I just cooked it all on the stove. Other modifications: Add 1 lb chicken breast (I'm not a vegetarian) Add 2-3 celery stalks, chopped Omit the dill Dried herbs are fine if you don't have fresh, but they make things better! I used chicken bone broth i/o veg broth I added a whole can of coconut milk (which is ~2c)

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RECIPE SUBMITTED BY

AlainaF

212

I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science. I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan. I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks! Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things!  My passions are science, music, and art--as well as any DIY project!

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