I sure wish I had my Pumpkin and Carrot Soup when I was growing up in Michigan. It sure would have kept me warm during my Halloween adventures as a child.
I always froze in my Halloween costumes, when I was going door to door trick-or-treating. Michigan weather was always chilly or bitterly cold in October – we even had to trick-or-treat while it was snowing, sometimes!
Living in sunny Florida now, it gets a little chilly in October, and I make Pumpkin and Carrot Soup recipe every year on Halloween. When I give out Halloween treats to the children, the Pumpkin and Carrot Soup aroma is throughout the house, and the kids say, “Mmm… what are you cooking?”
1 tablespoon grapeseed oil
2 yellow onions, diced
1 red bell pepper, diced
1 pound carrots, peeled and diced
1 can pumpkin
1 potato, diced
4 cups vegetable bouillon soup base, prepared according to package directions
1/2 cup cilantro
1 whole pumpkin
Heat grapeseed oil in a large pot over medium heat. Add the onion and bell pepper; cook until the onions are soft and translucent about 7 minutes. Add the carrots, pumpkin can, potatoes, and prepared vegetable bouillon soup base. Cover and simmer for 30 minutes. Puree the soup, cilantro in a blender until smooth, working in batches if necessary. (Add other spices if you want.)
Wash pumpkin cut a 6 – 8 inch circle around top stem. Use a sharp knife with a long sturdy blade. Cut at an angle – it keeps the lid in. from falling into the pumpkin. Clean out the inside of the pumpkin and brush with the remaining 1 tablespoon grapeseed oil inside and outside of the pumpkin. Place pumpkin in a shallow sturdy baking pan. Pour the stew into the pumpkin and replace lid. Bake in an oven for 2 hours until the pumpkin is tender. Serve stew from pumpkin, scooping out a little pumpkin with each serving.