Wednesday, October 26, 2011

The Traveling CrossFitter Cooks: Pumpkin Soup

So I spent the weekend hanging with blogging and foodie sensations Diane Sanfilippo from Balanced Bites and Bill Staley and Hayley Mason from the Primal Palate.  Being in their world sounds like, click, click, chomp, chomp, chomp, ZZZzzz, ZZZzzz, & ZZZzzz.  You had to be there but it's totally true and I loved it.  I learned a lot about presentation, photography, and even the business side of Make It Paleo, the newest and best Paleo Cookbook on the market.  So after this weekend of awesomeness, I got inspired so here goes my first soup attempt.

Pumpkin Soup
1 med pumpkin, cut in half and seeded
1 qt gluten free chicken broth
½ cup coconut milk
½ med sweet onion chopped
1 tsp pumpkin spice
1 tsp cinnamon
1 tsp salt
1 tbs coconut oil
16oz organic pumpkin pie filler
 1.       Preheat oven to 450. Place halved pumpkin in a glass dish with about 1in water. Steam pumpkin for about 45-55 min. You should be able to poke thru the skin of the pumpkin fairly easy when it’s ready.  Remove from over.  Scrap insides of pumpkin from skin and place into food processer or mixer and puree it.
2.       Sauté the onion with the coconut oil
3.       Place chicken broth, coconut milk, cinnamon, salt, pumpkin spice, and sautéd onion into larger pan and let simmer
4.       Add the pumpkin puree and pie filler to broth mixture
5.       Let cook on medium for about 30 min
6.       Serve!

Tip 1: add crushed walnuts for texture and perfect secondary flavor
Tip 2: if you can’t make puree, add the pumpkin scrapings to the broth mixture and use the mixer on it.  Be careful, this could get a little messy
Tip 3: microwaving the pumpkin halves will reduce the prep time. Microwave each half for 10 min each or until insides are soft

Serves 6-8
TC version of the MIP difficulty scale – 1 whisk

I hope you enjoy it!
Thanks again to Diane, Bill, and Hayley for the inspiration.  I won't be a paleo blogger but just another adoring fan.

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