From Decor to Dinner

Using fruits and vegetables can be a fun and unique way to decorate.  And when you're tired of the decorating part, they can sometimes become more than just fodder for the landfill.  Remember reduce, reuse, recycle...yeah, I'm learning to be a pro.

Pumpkins are a natural choice for this time of the year.  We put out four pumpkins at Halloween - two were carved and the other two were smaller pie pumpkins.  Pumpkin is a deliciously nutritious winter squash that's a yummy source of fiber, vitamin A, potassium and vitamin C. 

Today, one of the smaller pumpkins met his demise...and turned into a delicious dinner!

Don't be intimidated by winter squash.  All you need to do is cut it in half, scoop out the seeds, peel the flesh, and chop it up.  Easy-peasy, lemon squeezy. 

This fragrant soup is simply delicious and the garam masala gives it a spicy, warm flavor.  It should be topped with a bit of Greek yogurt (it's in there, but sunk!) and pumpkin seeds.  We enjoyed it with a fresh green salad topped with Bosc pears and blush vinagrette and whole wheat dinner rolls.  Even the hubs ate it up.  Perfect cool weather meal. 

Pumpkin Soup

2 Tbs extra virgin olive oil
1/2 medium onion, finely diced
1 tsp ground cumin
1 Tbs garam masala
2 medium carrots, chopped
4 cups pumpkin
6 cups low-sodium chicken or vegetable stock
salt and pepper to taste

In a large heavy bottomed pot, add olive oil and onion and saute over medium heat until transleuscent.  Add spices and stir fry about 1 minute until fragrant.  Add carrots and cook 2 minutes more.  Stir in pumpkin and cook another minute.  Finally, add stock and bring to a boil, then turn down to a simmer.  Cook 25 minutes and then taste.  Add salt and pepper to taste.  Finally, puree using an immersion blender or in batches in a blender.

This soup is really good for you.  Plus it tastes really good.  You've got an extra pumpkin out there, right?  Make it. Be healthy!