With the abundance of sugar pie pumpkins available during October, make yourself some tasty soup. It’s loaded with lots of phytonutrients like the cancer fighting beta-carotene, lots of vitamins and minerals and fiber.
Ingredients
2 sugar pie pumpkins (~ 4 cups)
1 cup diced sweet onion (1/2 medium onion)
3 cloves garlic, minced
2 cups vegetarian “no-chicken” broth stock
1 cup coconut milk
2 Tbsp maple syrup
1/4 tsp each sea salt, black pepper, nutmeg
1 Tbsp Olive Oil
1 Tbsp Avocado Oil
1 cup chopped Swiss chard
1 Tbsp Sesame Seeds
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Using a sharp knife, cut off the tops of two sugar pie pumpkins and then halve them. Use a spoon to scrape out all of the seeds and strings.
Brush the flesh with oil and place face down on the baking sheet. Bake for 30 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 15-20 minutes, then scoop out the flesh and set pumpkin aside.
Heat a large saucepan over medium heat add avocado oil, then onion. Cook for 3-4 minutes, or until slightly browned and translucent. Then add garlic and cook another 1 minute. Be careful not to burn the garlic.
Add remaining ingredients, including the pumpkin, and bring to a simmer. Cook for 5 minutes stirring. Transfer soup mixture to a blender and puree. Pour mixture back into the pot.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Swiss Chard toppings.
For the Swiss Chard topping: In a small skillet over medium heat, add some olive oil, Swiss Chard and Sesame Seeds. Mix for 1-2 minutes. Use to top off the soup.
Enjoy.