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Antioxidant Soup In A Pumpkin

This slightly sweet soup provides a cornucopia of heart-healthy antioxidants, carotenoids and bioflavonoids. Served in a pumpkin or mini pumpkins, it makes a grand opening to a holiday meal.


Serves 6 


1 medium pumpkin or 6 mini pumpkins
2 1/2 pounds butternut squash or any orange-fleshed winter squash
3 cups vegetable stock
1 cup filtered water
1 small sweet potato, peeled and cut into chunks
1 cup carrots, peeled and diced
1 apple, cored and diced
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon sea salt

1/4 teaspoon freshly ground pepper


1. Wash pumpkin, cut off top and reserve for a lid. Scrape out seeds and fiber with a spoon. Cut squash in half lengthwise. Remove the seeds and fiber, and peel if waxed. Cut into 1/2-inch pieces and set aside.

2. Combine all ingredients in a large saucepan. Cover and boil. Reduce to simmer, and cook for 30 minutes or until squash, pumpkin, and vegetables are tender.

 3. Transfer a quarter of the mixture to a blender or food processor. Carefully blend, covering blender or food processor with a towel. Repeat with remaining mixture until all is blended. Stir to blend the batches.

4. Serve hot in a large hollowed-out pumpkin or individually in mini pumpkins.


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