Pumpkin Soup

Photo: Robyn Von Swank

Hey there pumpkin soup appetizers! I want to eat a big bowl of you for lunch, no for dinner! You are low in fat and packed with vitamin A (healthy eyes, bones and teeth!),and loaded with fiber so you fill me up and keep me fitting in my skinny jeans. And you're easy to make on top of it all? Stop all this banter, let's get cooking!

GET TOGETHER YOUR INGREDIENTS:

1 10 pound pumpkin, halved, pulp and seeds removed but reserve seeds

olive oil

salt and pepper

2 red onions, peeled and chopped

3 cloves garlic, chopped

1/4 cup white wine (or water)

1 qt stock (or water)

2 tablespoon ground curry or other spice

1 lemon

COOK YOUR PUMPKIN:

• pre heat oven to 425 f

• rub the meat of the pumpkin with a generous amount of olive oil to promote caramelization, and then season with salt and pepper

• place each half, meat side down on a cookie sheet lined with foil or parchment.

• cooking times will vary but your pumpkin is done when it is soft and tender to the touch

• remove from oven and scoop out pumpkin meat

• toss reserved pumpkin seeds with olive oil, salt, and pepper and place on cookie sheet with fresh parchment or foil.

• place seeds in oven and cook just until toasted, about 5 minutes

MEANWHILE PREP YOUR SOUP:

• heat a large stock pot and add an even film of olive oil (about 3 tablespoons)

• add onions and garlic and curry to the heated olive oil and stir often until caramelized

• deglaze with white wine and cook down until wine has been absorbed

• add cooked pumpkin and stock and bring to a simmer

• remove from heat and blend until smooth in a food processor or blender, then add a bit of lemon and more salt and pepper to taste

• garnish with toasted pumpkin seeds and creme fraiche and high quality olive oil and fleur de sal and parsley or chives