Gluten-Free: Curry Pumpkin Soup & Vegan Pumpkin Bread
As you may have noticed I am on a bit of a health kick this month. It's only natural that Spring is coming and bathing suit season will be on it's way before we know it, so it's never a bad idea to pick up the whole "healthy living" thing after a month of splurging through the holidays.
Working out and feeling the energizing benefits can not only give you amazing results but it can really motivate you to want to eat healthier, too. The less sugar and gluten you eat, the less you will crave sweets and breads (which are always a killer for me, especially physically!).
Taking this into consideration I had a couple pumpkins laying around that I couldn't bring myself to throw away. After a careful inspection and a precise incision, pumpkin was on the menu. Pumpkin seeds were carefully washed and separated for baking purposes, planting reasons and the beginnings of a soup brewed on the stove.
Starting with a little butter for flavor and a couple different fresh vegetables, I added a bit of fresh herbs and seasoning and away we went. The pumpkin is an easy food to master. I simply sliced each a medium-sized pumpkin and a pie pumpkin completely in half and removed both stems. Scooped all of the insides out until smooth and baked in a warm oven on an ungreased cookie sheet. I salvaged only the soft areas of the cooked pumpkin and disposed of the rind and outer skin. After collecting the baked pumpkin I placed it directly into a food processor and blended until a smooth pumpkin puree.For pumpkin soup I only used 2 cups of pumpkin puree and 2
cups of my pie pumpkin puree for the bread so you should have plenty left over to make into other fun things like pumpkin pie, natural baby food or even as a savory side dish.
Gluten-Free Curry Pumpkin Soup
(Also Vegetarian and Sugar Free)
1 Medium-sized Pumpkin1 Teaspoon Salt
2 Tablespoons Butter
1 White Onion, Diced
1 Large Carrot, Sliced
2 Cloves Garlic, Minced
1 Teaspoon Rosemary
1 Teaspoon Oregano
1 Teaspoon Parsley
2 Cups Water
1 Teaspoon Curry Powder
1 Teaspoon Granulated Sweetener
1 Teaspoon Black Pepper
3 Cups Milk
Preheat oven to 350 degrees. On a large surface, carve pumpkin removing top and stem. Slice pumpkin completely in half and remove all insides with a metal spoon. Place carved pumpkin halves onto a cookie sheet, sprinkle each side with salt and place into preheated oven. Bake for 40-45 minutes or until soft. Remove from heat and let cool for 5 minutes. Scoop cooked pumpkin from rind, salvaging the softest parts. Place pumpkin into a food processor and blend until smooth. Set aside two cups. In a large pot, add butter, onion, carrot, garlic, rosemary, oregano and parsley. Heat to medium heat, stirring occasionally until vegetables have softened. Add pumpkin and water. Stir until smooth. Let cook until frothy and warm, about an hour. In a mesh strainer, collect vegetables, leaving larger chunks out and place broth back onto the stove. In a blender, add soup and beat until smooth (may need to do this half at a time). Return soup to stove and season with curry powder, granulated sweetener and black pepper. Stir until well mixed. Raise heat to medium-high and add milk. Whisk together until bubbly. Let cook for a remainder of 30 minutes until serving warm.
(About 8 Servings)
Vegan Vanilla Pumpkin Bread
(Also Sugar-Free)
1 Pie Pumpkin
2 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Ground Nutmeg
1 1/2 Teaspoons Ground Cinnamon
2 Cups Granulated Sweetener (I used Splenda)
1 1/2 Sticks Butter
1 Teaspoon Vanilla Extract
1/2 Cup Dairy-Free Cultured Coconut Milk (Plain)
Cinnamon
(About 24 Servings)
⇨ Dont Forget to follow me on Facebook, Pinterest, Instagram & Twitter. Click the links below to follow more Vegan and Vegetarian Recipes and Gluten-Free Blogs!
Comments
Post a Comment