Pumpkin Soup

When I need to make a lot of soup for a large crowd, there is nothing better than an Heirloom Long Island Cheese Pumpkin. The flesh is a bright orange, and when roasted, it caramelizes and gets so sweet, it is perfect for soup! (or pumpkin pie!) One 8 lb pumpkin makes enough soup for 12-18 people! This is also the recipe I will be serving to the students as part of the Farm-to-School program at the Glen Cove City Schools.

Hey, let’s try something new! When you make this recipe, post your photo of it either on Facebook or Instagram with the following hashtag: #iEatGreenRecipes 

Ingredients:

Makes 18 cups

1– 8-9 lb LI Cheese Pumpkin, cut in    

half, seeds removed, (I got 8 cups of pumpkin pulp from the roasted pumpkin)

10 cups water

2 Tbs. coconut oil

1 Tbs. minced garlic

2 Tbs. fresh minced ginger

2-1/2 t. salt

1 Onion, chopped

4 carrots, cut

4 potatoes, cut into chunks

1 can coconut milk

4 Tbs. maple syrup

2 t. cinnamon

1 Tbs. Cardamom

2 t. Coriander

Directions:

1. Lay out the Pumpkin, cut side down, on an oiled roasting pan, lined with parchment paper.
2. Make a few slits in the pumpkin to let steam out.
3. Bake at 375 for approximately 1 hour, until pumpkin is soft. Let cool a bit before scooping out the pulp and juices, leaving the skin. Set aside.
4. Meanwhile, in large stock pot, sauté the onions, potatoes and carrots in the coconut oil with the ginger and garlic. Add the spices and lightly toast for 2 minutes.
5. Add the pumpkin pulp to the stockpot.
6. Add 10 cups water
7. The pumpkin should be covered with liquid by 3”. Bring to a boil, reduce heat and let simmer for 30 minutes.
8. Remove from heat, and with an immersion stick, puree the soup until smooth.
9. Return to stove, and add the coconut milk. If the soup is too thick, add some more water.
10. Add maple syrup. Adjust spices and salt to taste.