Last weekend we took our kiddos to a pumpkin patch. Yes, we battled the crowds and paid the expensive entrance fee so our kids could jump on hay bales, ride ponies, slide down giant slides and watch balloon shows. Pumpkins are cheaper to buy at the market, but if you can ignore the extra money and the crowds, you realize that your kids are having fun running around and there is a nice sense of Autumn and Halloween that is not the same as at the market.
Part of our entrance fee included a pumpkin, so we found ourselves with more pumpkins than we wanted to carve. And that leads us to this week’s post! Our recipe contributor, Katelyn, really outdid herself this time! She took the pumpkins and created a soup that is not only nourishing, but contains a little extra special ingredient. Persimmon! This creamy, sweet pumpkin soup recipe is both delicious and bursting with nutrition!
You can use canned pumpkin too. However, what is great about using fresh pumpkin is that you can use every bit of the squash! The flesh can be used for the soup and roasted pumpkin seeds are used both as a soup topping and a yummy snack. There was extra pulp too, that we blended and used as a facial mask!
The Health Benefits:
Pumpkin: A cup of cooked pumpkin contains over 200% of your recommended daily intake of Vitamin A, which aids vision and helps support cell reproduction, bone health, and immune function and healing. It also has high levels of potassium and Vitamin C, Vitamin E and iron.
Pumpkin Seeds: Long valued for their source of Zinc, we have now learned that there is more Zinc in the unshelled form than in shelled form. They also provide several forms of Vitamin E and phytoestrogens, which help in reducing blood pressure.
Persimmons: Latin word meaning “Food of Gods”, these fruits are packed with phytonutrients, antioxidants, fiber, B Vitamins, and minerals. They help protect the body against cancer because they have high levels of Vitamin A and compounds known as shibuol and betulinic acid.
PUMPKIN & PERSIMMON SOUP
- 4 cups vegetable broth
- 1 can coconut milk
- 1/2 pumpkin peeled & cubed (about 2 canned)
- 1 sweet onion (diced)
- 1 can white beans
- 3-4 cloves of garlic (minced)
- Salt & pepper to taste
- 1/4 teaspoon Paprika
- 14 teaspoon /Nutmeg
- Dash of Coriander
- 1 tablespoon of fresh rosemary
- 1 tablespoon avocado oil
- 3 persimmons cubed
- Topped with pistachios and roasted pumpkin seeds (recipe below)
- Heat oil in large pot mix in garlic and onion for 3-5 minutes or until fragrant, add pumpkin & persimmons cook one 2-3 minutes more.
- Add vegetable broth and Rosemary, and spices. Bring to a boil and simmer until pumpkin is soft.
- Add to blender until smooth return to pot add in coconut milk & white beans, simmer another minute or two.
- Notes: The pistachios were really what tied it together, added that salty crunch
ROASTED PUMPKIN SEEDS
- Rinse as much pulp off
- Put in a pot with 1 teaspoon salt for every 1/2 cup of seeds
Bring to boil, simmer 10 minutesPut on flat baking sheet add little olive oil season how you like (we used a little paprika and garlic)
Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero