Wondering what to do with your Jack o’ Lantern now that Halloween festivities are behind us?
Try a time tested family favorite – Orange veggie soup or as kids like to call it – Jack-O-Lantern Soup. It’s easy to prepare, loaded with healthy carotenoids, fiber, vitamins A, C, and E, and additional antioxidants.
Oh, it tastes great too.
- 2 lbs pumpkin, peeled, diced into one inch cubes
- 4-6 carrots, roughly diced
- 3-4 medium sized yams or sweet potatoes, roughly diced
- 2-3 medium onions, chopped
- 1 clove of garlic (optional), peeled, chopped
- 3 Tbsp olive oil
- Salt and pepper
- Wash the pumpkin extensively, it’s been out for a few weeks…
- Peel, dice and chop the veggies.
- Heat a large pot with a heavy bottom over medium heat. When hot – add the olive oil and heat some more.
- Saute the veggies for 10 minutes. Add them to the pot in the following order – onions + garlic, carrots, yams, pumpkin.
- Add water until all veggies have drowned.
- Bring to a boil, then simmer for 60 minutes up to 3 hours, stirring occasionally.
- Once all veggies are soft enough to mash with a fork, remove from stove top and let cool for a few minutes. (Carrots are the last to soften.)
- Use a handheld mixer to puree the mix. If you don’t have one – buy, they’re usually quite cheap. But if you’re stuck, you can carefully transfer the soup to a blender and briefly pulse.
- Add salt and pepper to taste.
- Serve hot, garnished with parsley, and optionally a tablespoon of Greek yogurt.
- The exact quantities of veggies are not important. You can also add other squash varieties to the mix.
- If you have chicken or vegetable stock, you can use that instead of water. It will give a slightly richer taste.
- For some extra punch, saute some chopped ginger with the onions
What do you with your pumpkins post Halloween?