Alberta Co-op Grocery

Pie Pumpkins? More Like All-Kinds-of-Foods Pumpkins!

Posted December 6th, 2011

by Eleanor, Produce Team

After Thanksgiving every year I can’t help but think what a shame it is that pie pumpkins are named pie pumpkins, when they are really just a sweet, delicious squash and present myriad non-pie possibilities, both sweet and savory.  There is nothing quite as cozy as warming up the house with some baking this time of year, and I love everything from simple pumpkin muffins to decadent cheesecake.

But my favorite thing to do with pumpkins is super simple:

Curried Pumpkin Soup

Ingredients:

• 1 onion
• 1 pumpkin
• 1 can of coconut milk
• Red curry paste, to taste (about 1 heaping tablespoon).  I love the one  made in Oregon, and available at the Co-op, from Thai and True.

Directions:

• Cut the pumpkin in half, scoop out all the seeds and guts, and bake at 350 degrees until soft, about 45-60 minutes, depending on the size.
• Saute the onion, and put it in a blender with the flesh of the roasted pumpkin.
• Add the coconut milk and enough water to blend smoothly, or until it is your preferred consistency.
• Put the mixture into a pot to heat it up and add your salt and curry paste.

This soup is creamy and spicy and so beautiful it glows!  If you would like some other inspiring ideas about what to do with pumpkins, check out this website for a bunch more recipes to get you cooking!

Tags: curry, gluten-free, pumpkin, soup, vegan
Posted in Food and Drink, Recipes, Spotlight

Coconut Squash Soup

Posted November 22nd, 2011

by Ellen, Finance

Ingredients:

• 1 butternut squash
• 1 squash of your choice; delicata is delicious
• 1 medium carrrot shredded
• 3T minced garlic
• 3T minced ginger
• 1t ground nutmeg
• 2t cayene pepper
• 5c coconut milk
• 1c water or more for desired consistency
• 1 medium onion diced

Directions:

1. Split squash lengthwise. Oil with olive oil, + salt and pepper.  Lay flesh side down, and roast at 400 degrees for one hour or till tender.
2. Sweat onion in a large pot with extra virgin olive oil.  Add garlic and ginger.  Add roasted squash, skins removed, carrrot and spices.  Cook for 10 minutes at medium heat.
3. Add coconut milk and water.  Bring to a simmer.
4. Puree into necessary batches, adding water when necessary.  Salt and pepper to taste.

(Side Note):
How to sweat an onion

1. Dice the onions you want to sweat.
2. Put a thin layer of olive oil in a pan on your stovetop.
3. Add the onions to your pan and cover with a tight fitting lid.
4. Cook the onions over low heat on your stovetop.
5. Stir the onions occasionally with your spatula. Place the lid back on the pan after you finish stirring.
6. Continue to cook the onions over low heat until they are translucent and have a soft texture, which will indicate that the onions are done.
7. Use your onions in the recipe.

Tags: coconut, gluten-free, side dish, soup, squash, thanksgiving
Posted in Food and Drink, Recipes