Pumpkin & Sweet Potato Soup

Prep Time: 1 hour

Overall Time: 1.5 hours

Ingredients:

For seeds:

-as many pumpkin seeds as desired

-garlic powder

-salt

-crackled pepper

-onion powder

-2 cups water, boiled

-baking spray

For Soup:

-2 cups chopped sweet potato

-2 cups pumpkin, peeled, seeded, and chopped

-1 tablespoon olive oil

-1 teaspoon salt

-4 large shallots

-1/2 inch piece peeled fresh ginger, sliced thin

-2 ½ cups fat-free, low-sodium chicken broth

Supplies:

For Seeds:

-fresh pumpkin

-large knife

-large spoon

-strainer

-stove pot

-mixing bowl

-casserole dish

For Soup:

-knife

-food processor

-casserole dish

-baking spray

-medium sized pot

For Seeds:

1.     preheat oven 400 F

2.     wash pumpkin and cut open

3.     scrape inside with hands &/or large spoon to remove seeds from pumpkin

4.     place seeds in strainer and wash until all excess pumpkin is gone

5.     boil 2 cups of water in a pot and add in seeds once boiling

6.     boil seeds for 10 minutes

7.     strain seeds & toss in olive oil until lightly coated

8.     spray casserole dish with baking spray and place seeds in dish as to not overlap

9.     broil for 5-10 minutes or until slightly tan

10. remove seeds from tray and toss in garlic powder, salt, pepper & onion powder

11. set seeds aside until soup is complete

For Soup:

1.     preheat oven to 375

2.    cover casserole dish with baking spray & cook sweet potatoes, shallots, ginger & pumpkin in oven for 45 minutes

3.     combine all ingredients in large food processor and puree until smooth

4.     move pureed soup into pot & simmer on low heat on the stove until desired temperature

5.     garnish with pumpkin seeds & enjoy!

bowl | serving spoon | candle