I intend to finish up my salads, but I’m not going to lie, the change in temperature has me in soup mode. This being said for our Halloween celebration I decided to use my pie pumpkins for bread bowls. I went to a local farm a few weeks ago and bought four pie pumpkins. Two for soup bowls, two for dessert! My soup recipe was passed along to me by Miss Shells. Thank you! I changed most of the vegetables to what I had around, and this soup was incredible! This recipe made enough to fill both medium pie pumpkins.
- Garlic, minced
- Leek, sliced into thin rounds
- Lacianato Kale, washed and stems discarded
- Shiitake Mushrooms, stems removed and sliced thin
- Carrot, sliced into thin rounds
- Green Radish, julienned
- Thai Basil, chopped
- Ginger, grated
- Campari Tomato, sliced into wedges
- Lemongrass (I used the stuff in a jar), ~2 T
- Coconut Milk, 1 can
- Red Pepper Flakes, 1/4 t
- Vegetable Stock, ~1/2 carton
- Olive Oil
- 2 Pie Pumpkins
- Sugar, ~1 t
- Bragg Liquid Aminos
The farmer’s market is still going on so I made a little trip on Saturday where I bought my leek, carrots, radish, and shiitakes! Nothing like fresh local veggies. I chose to use a leek instead of onion since they were available. Leeks are best slow cooked for a bit so I cooked them separate and added them too the soup.
1. Preheat oven to 350°.
2. Wash pie pumpkins with warm water to remove any dirt off the outside. Next cut off the top of the pumpkin and clean out the seeds. Scrape all the stringy goop out of the pumpkin too. A sharp edged spoon, like a melon baller, works best. Sprinkle about a 1/2 teaspoon of each sugar and salt onto the cleaned pumpkin flesh. Replace the tops and bake on a baking sheet for ~45 minutes until tender.
** Save the seeds and bake them with some spices, we used smoked paprika and salt.
3. In a medium pot heat up a bit of olive oil over low heat and add the leeks. Salt and continue to cook on low for about 20 minutes until they are soft and sweet.
4. In another pot heat up some more olive oil over medium high heat. Once hot add the garlic. It should be sizzling.
5. As soon as the garlic starts to brown add the softened leeks. Mix well.
6. To the garlic and leeks add the carrot, radish, mushroom, kale, ginger, and two spoonfuls of lemongrass. Mix well and cook for another 5 minutes.
7. Add the can of coconut milk. Next add the vegetable stock adding until the desired consistency is reached. I used about 1/2 a carton.
8. Season the soup with s&p, red pepper flakes, fresh Thai basil, and 1-2 tablespoons of tamari. Bring soup to a simmer and cook until veggies are just tender.
9. Lastly fill the pumpkins with the soup and top with a few tomato wedges. Serve with Bragg Liquid Aminos.
As I said this soup was perfect. It went amazingly well with the pumpkin. I was able to eat a good portion of the soup while scraping at the pumpkin but not all of it so, for leftovers, I poured the soup into a container and added the rest of the pumpkin after I scraped it out. I lightly mashed it into a stew. For lunch the next day I seasoned it with a bit more salt and bragg liquid aminos and enjoyed a pumpkin stew!