While reading Wildly Affordable Organic by Linda Watson, I came upon this recipe:
Jack O'Lanern Soup
1 T. butter or oil
1/2 onion
4 cups pureed pumpkin
1/2 tsp. salt
1/4 tsp. chipotle or cayenne
about 20 roasted pumpkin seeds or 1 T. chopped parsley, optional
1. Melt butter in a medium pot over medium heat. Chop onion, put in pot, and cook until soft , about 5 mins. stirring occasionally.
2. Add pumpkin, salt, and chipotle to pot, stirring to mix. Cook until warmed through, about 3 mins. Taste and adjust seasonings.
3. Serve hot, topped with roasted pumpkin seeds or chopped parsley, if desired. Refrigerate or freeze any extra.
Note:
To use canned pumpkin instead of puree: use 2 cups pumpkin and 2 cups chickpea broth or water. The fall shopping list and price calculations assume you use canned pumpkin.
I really enjoyed reading this bok and finding all of the great ways to save money, "eat fabulous food, get health and save the planet" without breaking the bank. At the same time what a wonderful way to teach your kid to "recycle" and use everything. A pumpkin is food!
