I haven’t posted a recipe in quite a while…not that we haven’t been eating or anything, we have done plenty of that!
No, it is just that I have neglected to share…my sincerest apologies.
To correct this grave error, I am going to share a recipe that I whipped up with some of our remaining pumpkins. These happened to have been sitting on my front porch.
And yes this recipe is vegan, but just because it happens to be, it has not be retrofitted to be, just like apple pie is vegan…well unless you use lard in the crust,
Or serve it with ice cream…
And a glass of milk…
OK, bad example, but you all know what I mean…right???
So without further ado…
I am proud to present to you the uncut version, with bonus features, in Dolby surround sound…
CHILLED PUMPKIN PIE SOUP!
I am starting with homegrown pumpkins but I’m sure you could use canned but I am suggesting that you walk on the wild side, be daring, be bold…go pick a real live pumpkin, or in my case open the front door and grab a couple.
Or go buy one or two at your farmer’s market, or purchase them at the corner grocer. Either way this is how I’m going to start our little tale today…
Sitting on the cutting board, blissfully unaware of what is coming next…two sweet little pumpkins!
Oh the horror of cooking...but there are sacrifices that must be made for the greater good!
But in the middle of the unspeakable…there is fun to be had!
Kids and pumpkin slime…kids and pumpkin seeds.
A perfectly messy and wonderful combination!
“Whoo Hoo…pumpkin guts” Sweet Girl’s exact words
Clean out the innards and you will have…
Cleanly gutted pumpkin, ready for the oven!
Put them in a 400F oven, covered loosely with foil, until soft.
After you take them out let them cool.
Peel and slice.
Put into your blender with one can of coconut milk, one can of water, and 3 to 4 Tablespoons of honey…
Add some cinnamon and nutmeg…or you could use pumpkin pie spice.
I would love to tell you how much to add but I just dumped it in, add lots if you like it spicy, less if you want it less spicy…original huh? Then add a teeny tiny pinch of salt…
Note I am cheating a little here because I am using a Vita-Mix, you can use a regular blender but just make sure to blend it long enough to be very smooth…unless you like it a little chunky, then feel free. My Vita-Mix doesn’t do chunky well, just smoooooth!
Here it is after blending and chilling thoroughly…it really is best COLD!
It is light, refreshing and delicately sweet.
And since I don’t do delicate very well I added something with a little zing…
how about some blueberries? Anyone?
I’m also going to add a little dab of yogurt,
In case you were wondering!
So to recap you need, the meat from two small pumpkins, one can of coconut milk, one can of water, honey 3 – 4 Tablespoons, cinnamon, nutmeg, salt and a blender.
That’s it…could it be any easier?
I think not!
So in this season of complicated, heavy, and hot dishes this is a refreshing change of pace!
Kim can also be found at the inadvertent farmer where she raises organic fruits, veggies, critters, kids and….a camel!
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