Roasted Beet and Pumpkin Soup


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Nothing says “autumn” like pumpkin soup.  I’ve made plenty of butternut squash and pumpkin soups before and always enjoyed them.  Last week at the farmer’s market, however, I picked up a bunch of beets, and thinking that roasted beets had a similarly sweet flavor after roasting, I thought maybe they would go well combined with pumpkin in a soup.

According to the internet, I’m not the first one who’s thought of this.

So here is my roasted beet and pumpkin soup recipe.  It was hearty, sweet, and delicious, not to mention incredibly healthy!

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Roasted Beet and Pumpkin Soup

Ingredients:

Directions:

Preheat oven to 400 degrees.  Scrub beets and trim leaves off (save the tops, you can eat them!).
Slice beets in half or quarter them.

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Beets before roasting

Place in foil and drizzle with olive oil, balsamic vinegar, salt and pepper.
Wrap in foil and roast in the oven for ~30 minutes or until soft when pierced with a fork.
Remove from the oven and peel the remaining skin off each beet.

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Roasted Beets

Roast pumpkin (similarly) or place in a pressure cooker and cook for ~5-10 mins once pressure is reached.  You will need to scrub the pumpkin and cut it open to scoop out the seeds first.

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Scooping seeds out of the pumpkin

Discard the pulp but save the seeds.
Rinse seeds and place on a baking sheet in the oven or toaster oven for a couple of minutes (sprinkle with salt).

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Roasted pumpkin seeds with salt

Pumpkin seeds are delicious as a snack or garnish on salads or soups! Don’t waste them!

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Cooking the pumpkin in a pressure cooker

In a large or medium pot, saute diced leek, diced ginger (about 1″ section) and several cloves of garlic in olive oil until tender.

Once pumpkin is roasted or pressure cooked, remove the skin and put the pumpkin pulp in a medium or large pot with the beets.

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Pumpkin puree and roasted beets with ginger, leek and garlic

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Blending the pumpkin and beets

Add 1 cups of water and 1 cup almond milk to thin, and blend with a blender or (more conveniently) an immersion blender.

Continue to cook over medium, adding cinnamon, ground cloves, ground nutmeg, ground fennel, salt and pepper to taste.

Thin to the desired consistency with almond milk or water.

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Roasted Beet and pumpkin soup

Garnish with pumpkin seeds and enjoy!

October 4, 2011
Food, Recipe

 
 

Baked Cinnamon Cranberry Cardamom Apples


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Apples in a mixing bowl with Fall spices

4 diced apples (use different varieties for color and flavor)
½ cup dried cranberries (you can add an equal amount of raisins)
¼ cup brown sugar
¼ cup white sugar
cardamom, cinnamon, ground ginger, nutmeg, cloves (Fall spice Medley)
I tbsp of melted butter

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Prepping cardamom with a mortar and pestle

I combined all of my ingredients in a mixing bowl and placed them in a non stick aluminum pan. I covered the pan with aluminum foil. After baking them on 350 degrees for 40 minutes (time will vary depending on the size of the apples), they came out like this:

 

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Baked Cinnamon Cranberry Cardamom Apples

I will use my apples in oatmeal, maybe on the side with a pork chop, or over Banana Nice Cream. Baked Cinnamon Cranberry Cardamom Apples go well with waffles. Soon, I’ll be posting my Fall Waffle Recipe!

October 3, 2011
Food, Recipe