PUMPKIN SOUP WITH GINGER AND CURRY

                       Isn't it wonderful when the fall holidays are over and just between Thanks Giving and Christmas there is so many pumpkins left over from decoration. Every year I cannot let myself throw out these beautiful fruits (or vegetables) and cut them and chop them,bake,roast and boil, to make a number of delicious things, one of which is the pumpkin soup.

Golden Hubbard Squash 

Here is a very minimalist             
pumpkin soup recipe made 
out of a Golden Hubbard Squash.
(this is squash, but it is sweet and meaty which makes for a hearty pumpkin soup;
you can use any variety of pumpkin    
you have on hand)    




INGREDIENTS:

.1 medium Golden Hubbard Squash or other pumpkin variety.
.1 white union
.1 tablespoon of freshly grated ginger root
.2 tablespoons of olive oil.
.1 cup coconut milk.
.1 teaspoonful salt
.1 lemon
.curry powder 

Directions:

1.Cut the squash or pumpkin, pill the slices and boil in water with a pinch of salt-20 minutes.

2.Take out of water and drain.

3.Saute the unions in the olive oil,add the grated ginger at the end.

4.Mix together the squash and the sauteed mixture, wait to cool  dawn and put in a food processor.

5. Mix until smooth.

6. Return back to the boiling pot, heat up gently, add the salt, curry, and coconut milk at the end.Do not overheat, it is not necessary to bring to a boil.

7. Squeeze half a lemon on top-gives it a nice kick and brings out the flavor.

8.Serve hot, sprinkle with curry and add a leave of parsley,mint,or other fresh herb of your choice.

ENJOY!

Great to share on a cold winter day! 

NOTES:
-I like things spicy, so I put more freshly grated ginger in my bowl of pumpkin soup- it warms you up even more and it is good immune support in the winter.For an extra hot kick add cayenne pepper to taste.  
-you can make this soup with milk or heavy cream.But I love how coconut milk combines with it, and also I decided to try lent untill Christmas, so I substitute the milk products when I can. 

COCO-ROASTED-CAULIFLOWER

     Cauliflower is one of the most delectable and diverse vegetables I discovered since I started this Gluten free diet.Not that I didn't know about cauliflower before,I just didn't know all the things one can make from it-from eating it just raw,roasting,making raw humus,or pickling it-it will show all it's deliciousness and diverse ways to flavor it.I have to give credit to the Almost vegan chef blog, for giving the base of my cauliflower recipe.

    Here is the first one I tried and it turned so warming and hearty!

COCO-ROASTED-CAULIFLOWER with GARLIC GARNISH 

Ingredients: 

.1 head cauliflower, stem removed, 

Oven ready 

cut or broken into florets

.1 tablespoon melted coconut oil 
.1 tablespoon curry powder

.a dash of cumin powder 

(optional; I love everything 

with cumin and it gives it 

a heartier, meaty taste)  

.1/4 teaspoon sea salt 

Directions:

Heat oven to 400 F.Place the cauliflower florets into a large ball or directly in your baking pan;drizzle on the coconut oil first, so florets are fairly well coated on all sides;sprinkle on the salt,toss;evenly sprinkle the curry powder and the cumin powder.I also sprinkle with a few tablespoons of water,to keep it fresh and not sticking to the bottom of the pan.

    Cover the baking pan with aluminum foil. This keeps all the aroma in, cooks faster and steams them a bit before roasting.Place in oven for 10 minutes;after that remove the foil and toss gently. 

    Return to oven and roast until the cauliflower is lightly golden, or until tender when checked with a fork, anywhere from 5-10 more minutes.I prefer mine on the raw,crunchy side,sometimes, and other times-just well roasted, melt-in-your-mouth florets.

Just out of the oven 

    

GARLIC GARNISH:

In a mean time prepare your garlic garnish for tossing over the cauliflower.I make sure to always have this made-I use it on many things-salads,spaghetti squash, humus, even yogurt; I just love sprinkling garlic on anything. And the benefits of having garlic are so numerous, it will be a big task to mention them all here. But just this one- it is a great system cleanser and immune booster especially in the winter months. Fresh garlic kills viruses, bacteria, yeast and parasites almost instantly after consumption.Just make sure that it is organic and raw, and eat it soon after mincing or crashing it, or it looses its powers along with its aroma. Now, this might be a throw back for some,but the rewards are well worth it. 

Ingredients: 

.a head of garlic or just a few cloves (make more if you wish to have for a few days) 

.juice of one lemon

.1/2 tablespoon sea salt

Mince or crash the garlic,cover with the lemon juice and salt and stir.  

You can sprinkle the whole mixture on the roasted cauliflower or store in a closed jar in the refrigerator for later use. 

This one is for me,very garlic-y with pine nuts on top

To enhance the already nutty taste 

of coco buttered cauliflower, 

sprinkle with any seeds or 

nuts you like.I find it very 

compatible with sunflower 

seeds and pine nuts.  

Garlic-free for my going to work husband

                

    

                                     
NOTES: I can easily use this for a main dish. It works equally well for a side or garnish to a main dish. I find it goes well with fish, or other vegetables like Yams.
also you can put any left overs in the food processor and make it into a humus for next meal.


ENJOY!