Search

Tag: garden produce

Roasted Pumpkin Soup

Posted on

Ingredients

  • 2 Tablespoons canola oil, divided
  • One 4-pound sugar pie pumpkin
  • 1 large yellow onion
  • 4 large garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cayenne pepper (optional)
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 4 cups (32 ounces) low-sodium broth
  • ½ cup low-fat plain yogurt
  • Roasted pumpkin seeds or almonds (optional)

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Carefully cut the pumpkin in half and scoop out the seeds.
  4. Slice each pumpkin halve in half to make quarters. Brush pieces with oil and place cut sides down onto the baking sheet.
  5. Roast for 35-45 minutes or until pumpkin flesh is soft. Set it aside to cool.
  6. Wash the onion and dice. Mince the garlic. Set aside.
  7. Once the pumpkin is cool enough to handle, peel off the skin. You may need to use a knife to slice the skin off. Throw away the skin.
  8. Cut the pumpkin into smaller chunks.
  9. Heat the remaining oil in a large pot over medium heat. Once the oil is hot, add onion, garlic, and salt to the skillet. Cook, stirring occasionally, until onion is clear, about 8-10 minutes.
  10. Add the pumpkin, spices, and broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to blend.
  11. Remove the soup from heat and let it cool slightly. Working in batches, place the soup into a blender and blend until smooth. Do not fill your blender past the maximum fill line. Transfer the puréed soup to a large bowl and repeat with the remaining batches.
  12. Once all the soup is blended, place it back in the pot.
  13. In a small bowl, combine 1/2 cup of soup and the yogurt. Stir until smooth. Add back to the soup and cook 5-10 more minutes.
  14. Ladle the soup into individual bowls. Sprinkle with roasted pumpkin seeds or almonds, if desired.

Makes 4-6 servings

Download Recipe Card

Stuffed Kabocha Squash

Posted on

Ingredients

Pancakes

  • 1 kabocha squash (or other winter squash, such as acorn squash, pie pumpkin, etc)
  • 1 Tablespoon oil
  • 1 cup cooked brown rice
  • ½ white onion
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can black beans or 1 pound cooked ground meat
  • ½ cup tomato sauce
  • 1 4-ounce can jalapenos (optional)
  • 1½ teaspoons taco seasoning
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Wash kabocha squash (or other squash) under running water. Use a scrub brush, if possible. Dry off the squash with a paper towel. 
  3. Preheat oven to 350°F.
  4. Cut off the top of the squash and removed the seeds.
  5. Brush oil around the inside. Bake for 20-30 minutes, or until the squash begins to become soft.
  6. In a large bowl, combine rice, onion, tomatoes, beans or meat, tomato sauce, seasoning, and cheese.
  7. Remove the squash from the oven.
  8. Stuff the rice mixture into the squash. Put the lid onto the squash.
  9. Bake for another 30-45 minutes, or until the filling is hot and the soft is completely tender.
  10. Slice into pieces and serve hot.

Makes 6-8 servings

Download Recipe

Parsnip Soup

Posted on

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 white or yellow onion (chopped)
  • 1/2 cup celery (chopped)
  • 3 cloves garlic (chopped or 3/4 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups parsnips (chopped, about 1 pound)
  • 1 cup potato (peeled and cubed)
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 Tablespoon margarine (unsalted, or butter)
  • 1 teaspoon ranch or Italian seasoning
  • 1/2 cup cheddar cheese (optional)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
  3. Add the garlic, salt, and pepper. Cook for 1 minute.
  4. Stir in the parsnips, potato, broth, and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft. 
  5. Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
  6. Puree the soup in batches in a blender, using the manufacturer’s directions for pureeing hot liquids.
  7. Return soup to the pot. 
  8. Heat the soup before serving, stirring in water if it seems too thick.

Makes 6 servings

Translate »