Prep 15 mins
Cook 1 hr
From the In Search of the Lost Taste cookbook. Perfect for Halloween.
- 1 pumpkin (around 10 lbs.)
- 2 carrots, chopped
- 1 onion, diced
- 1 cup chopped red bell pepper
- 1 cup green bell pepper
- 1 tablespoon ginger, minced
- 1⁄2 cup parsley, chopped
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon cumin
- 1⁄8 teaspoon coriander
- 1⁄2 cup chopped oregano
- 1⁄2 cup chopped dill
- 1⁄2 cup chopped cilantro
- salt and pepper
- 1 -2 cup coconut milk
- 4 cups vegetable broth
- 1⁄2 cup tamari roasted pumpkin seeds
- Cut open the pumpkin like you're making a jack o'lantern. Remove seeds and pulp.
- Rub with oil and sprinkle with salt.
- Bake at 400 degrees for 25 minutes with the lid on.
- Meanwhile, simmer the other ingredients (except pumpkin seeds and a few teaspoons of the herbs) for a few minutes, set aside.
- Remove pumpkin, fill with the soup mixture and bake at 375 degrees for an hour in a round casserole.
- Use a foil cap instead of the pumpkin top to bake this.
- Remove from oven, take off the foil and sprinkle with pumpkin seeds, herbs and a little paprika.
- Serve soon, with the pumpkin top on when you bring it to the table.
I thought this was really good! I've made it a couple of times, and good cooked in a pumpkin (or two), but I did not do that yesterday (but it makes it better). Instead, I added an acorn squash - 1/2 pureed and 1/2 of it roasted. I think you can add more squash if you want, and butternut would be good to try. SInce I did not cook in the pumpkin, I just cooked it all on the stove.<br/><br/>Other modifications:<br/>Add 1 lb chicken breast (I'm not a vegetarian)<br/>Add 2-3 celery stalks, chopped<br/>Omit the dill<br/>Dried herbs are fine if you don't have fresh, but they make things better!<br/>I used chicken bone broth i/o veg broth<br/>I added a whole can of coconut milk (which is ~2c)