Roasted Pumpkin Soup

Serves 8​

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Spice Mix

1 teaspoon curry                                            

½ teaspoon cumin                                         

1 teaspoon cinnamon

¼ teaspoon coriander

¼ teaspoon ginger

¼ teaspoon cardamom

¼ teaspoon turmeric

½ teaspoon nutmeg

½ teaspoon pepper

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2 teaspoons kosher salt, for sprinkling on vegetables

 

Vegetables

2 pound pumpkin or butternut squash, halved and seeded

2 large carrots, sliced into ½” circles

1 large sweet potato, peeled, halved and sliced into 1” slices

1 onion, cored and chunked

1 garlic head, top trimmed and cut ¼”

 

8 cups stock of choice, homemade or store bought. The kind of stock you chose will determine whether the soup is meat, poultry or vegan.

2 tart apples, peeled, cored and chopped

 

1. Mix spices together in a jar or measuring cup. Set aside.

2. Preheat oven to 400F (200C).

3. Cut pumpkin or butternut squash into 2” slices. Remove seeds and fiber. Place onto parchment lined baking sheet. Add rest of sliced vegetables and garlic onto the sheets. Drizzle with olive oil or spray with vegetable oil. Sprinkle with 1 teaspoon salt per baking sheet. Gently toss to coat.

4. Roast for 45-50 minutes, turning once or twice, until vegetables are fork tender and edges of the vegetables are browned. If any of the vegetables brown too much, remove from oven and reserve. Peel the pumpkin once cool enough to touch.

5. Transfer vegetables to a soup pot over a medium heat. Add apple. Squeeze garlic into pot.

6. Add spices and mix for 1 minute.

7. Add stock and heat over medium heat. Bring to a boil and then lower to simmer for 20 minutes. Remove from heat and cool.

8. Purée with an immersion blender or in a blender until smooth. Taste and adjust seasonings.

9. Use the recipe for Sour Dough Country French Bread or buy a round loaf, cut a “lid” and hollow out the inside, leaving a 1” amount of bread, careful not to cut the bottom crust.  Warm soup, and before serving, pour the soup into the bread. To be safe, keep a rounded plate underneath!   You can also use a deseeded roasted pumpkin or buttercup squash as the “bowl” to hold the soup.

10. Garnish with caramelized onions.
    
     

Bread Bowl ​

Yield: 4 large, 8 medium

 

2 tablespoons active dry yeast

3 cups warm water

2 tablespoons sugar

2 teaspoons salt

6-1/2 to 7-1/2 cups bread or gluten flour

2 tablespoons olive oil

 

1. In a small bowl, dissolve yeast in water to your wrist. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour by hand or in a mixer. Stir in enough remaining flour to form a soft dough.

2. Turn the dough onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add oil to the bowl and place in a greased bowl, turning once to grease the top.

3. Punch dough down. Divide and shape into 4-8 round loaves, according to the size you desire. Place the loaves on parchment paper lined baking sheets. Sprinkle the parchment paper with cornmeal. The loaves should be 3-4 inches apart, so when the loaves have risen, they will not touch. Cover with a kitchen towel or plastic wrap; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water.

4. Using a sharp knife, score tops with several shallow cuts. Bake until golden brown and the bottom sound hollow when tapped, about 20-25 minutes. Remove from pans to wire racks to cool.

5. Cut a thin slice off the top of a loaf. Hollow out bottom portion of each loaf, leaving a 1” shell. Use this bread for croutons or breadcrumbs.

6. Fill the hollowed out loaf with the Roasted Pumpkin Soup.

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Expandthetable suggestions

Limit the sugar: Use Stevia or other sugar substitutes, honey or maple syrup

Add whole grains: Reduce the gluten flour by 1 cup and add 1 cup Whole Wheat or Rye Flour.

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