It's time. Pumpkin season is officially here. In honour of the month of pumpkins, my birthday, and my favourite holiday ever I'm bringing you two extra super amazing pumpkin recipes.
This week I have for you a caribbean inspired pumpkin soup (with some optional weird doughy dumpling action) and next week I have our extra special and always a favourite All Things Pumpkin, annual video of ridiculousness as my dad and I don cat costumes together cook up some greatness. Here's your sneak peak...
I know. I said cats. You'll have to wait until next week to get the joke.
In the meantime- make this Spicy Pumpkin Soup because its spicy to heat you up, easy to free up your time and extra powered delicious to tickle your taste buds.
By the way- those weird dumpling looking things in the picture were an experiment that I loved but may not be for everyone. They are brown rice dough balls. All I did was mix 1/2 cup of brown rice flour with 2 tbsp arrowroot starch and 1/4 cup water and a splash of olive oil with a pinch of sea salt. You may need to play around until you get a dough that sticks. Then roll into little finger like shapes (creepy I know- get over it) and throw in a pot of boiling water. When they float to the top- they're ready!
Yield: 6-8 Servings
- 2 tbsp olive oil
- 1 small red onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 4 cups fresh pumpkin or butterut squash, peeled, deseeded and cut into ½-1 inch chunks
- 2 bay leaves
- 2 tsp turmeric
- 3 sprigs fresh thyme
- ⅛ teaspoon ground allspice
- 1-2 tsp your favourite hot sauce or 1 scotch bonnet pepper
- 4-5 cups of water to cover vegetables
- sea salt to taste
- In a large pot, olive oil on medium heat and sauté onion, carrot, celery and garlic just until softened.
- Add pumpkin, bay leaves, thyme, turmeric, allspice, hot sauce/pepper and water. Bring to a boil and then reduce to simmer for about 40 minutes until pumpkin is very tender.
- Add sea salt and more chili peppers if desired.
- Puree half of the soup in a blender while leaving some parts chunky for texture.
- Serve piping hot with your favourite gluten-free bread.