Monday is the first day of fall. The summer went by so fast. It is starting to feel like fall here in Ohio. We drove by a pumpkin patch the other day and it got me excited for fall.
By the way, those are not photos from this trip. That’s my niece Sophie, at a pumpkin patch up Washington State. I took those photos last year.
My Aunt Sally and I are going to make pumpkin pie tonight. We’ll make the crust from scratch with lard and butter.
I’m really excited to try this pumpkin soup recipe from my friend, Annie. Of course, we probably have another month or so of warm weather, gazpacho and pesto from our homegrown tomatoes and basil, but I will be trying this recipe when it gets cold enough in California.
Fall Pumpkin Soup
Ingredients
Butter (2 TBS)
Small onion (1)
Small garlic clove (1)
Curry powder or paste (2 tsp), or to taste
Sea salt (1 tsp) — where to buy sea salt
Freshly-ground black pepper (1/4 tsp)
Cayenne to taste
Very fine grated fresh ginger (1 TSB)
Chicken broth (4 cups)
Roasted pumpkin or squash (3 cups)
Coconut milk 3/4 cup — where to buy coconut milk
Equipment
Large potDirections
1. Preheat oven to 350 degrees.
2. Cut the pumpkin in half and scrape out the seeds and pulp.
3. Place cut side down on baking sheet and roast for 45 minutes to an hour, or until cooked through.
4. Melt butter in a large pot over medium heat.
5. Cook onion 5 minutes, until softened.
6. Add garlic, curry powder, ginger, sea salt and pepper and cook 1 minute more.
7. Add broth and roasted pumpkin; mix well.
8. Reduce heat to low. Cook, stirring occasionally, for 20 minutes.
9. Stir in coconut milk and serve.
Disclosure: cmp.ly/4 and cmp.ly/5
{ 10 comments… read them below or add one }
Definitely cook the pumpkin first! I bake it at 350, usually for 45 minutes to an hour (it really depends on how much I’m cooking…sometimes I do a lot of pumpkin at once, thus need to cook it longer).
Just had a bowl for dinner last night!
Thank you, Annie. I’m going to modify the recipe above…
This sounds so wonderful! I’m going to stop by the grocery store this afternoon so I can make it. Thanks!
I think I have to make this tonight. Yum! Thank you.
P.S. The name is a tad redundant …
That’s my mistake! LOL! Going to go fix it now. Thanks for telling me.
Hi there —
Longtime reader, first time poster here. Love your blog!
I’m located in the SF Bay Area and thinking about going to see Dr. Thomas Cowan for some chronic digestive issues that I’m trying to approach with the GAPS method. I was wondering if you could share any of your experiences with me, since I haven’t been able to find any personal testimonials of experience with Dr. Cowan.
Any information you could give me would be greatly appreciated.
Thanks in advance,
K.
Hi, K!
Have you started on GAPS yet?
We just did two phone consultations with Dr. Cowan.
What did you want to know?
Ann Marie
I have just started on GAPS (from the info I can find on the net, since I don’t have the more comrehensive book yet) and I was just curious about your family’s experience on it–how did you manage things like snacks, and what improvements have you noticed in health/mood?
Also, what was the cost of phone consultation with Dr. Cowan, and how do you feel about your brief experience with him? I haven’t been able to find many testimonials from people about working with him.
Thanks in advance!
K.
Hi, K.,
My husband is a different person on GAPS. His depression and anxiety disappeared, as well as his nightmares. He’s much more affable and light-hearted. We are also no longer constipated; our bowel movements are regular and easy.
The first phone consultation w/ Dr. Cowan is $250. I thought it was invaluable because he convinced my husband to do GAPS. I do not know if I could have convinced him on my own (in fact, I’m pretty sure I could not).
Ann Marie
I am trying to master pumpkin pie (NOT from a can)