I’m not going to lie to you folks, this is definitely a time consuming recipe- mostly because of the work involved in scooping out some sugar pie pumpkins. But trust me, it is absolutely worth it! This would be a fantastic dish for Thanksgiving that will look beautiful on the table. It is sure to invite compliments!
1 tsp coconut oil
2 sugar pumpkins
1 tsp coconut oil
1 sweet potato, peeled and chopped
2 carrots, peeled and chopped
1 tsp coconut oil
2 c water
1 small onion, peeled and chopped
2 red apple, peeled and chopped
3 c water
2 tsp agave
1 tsp Himalayan pink salt
2 tsp chili powder
2 tsp smoked paprika
2 c unsweetened almond milk
3 tbsp Earth Balance
10 fresh sage leaves, bruised and chopped fine
Coat the sides and bottom of an 8×8 or 9×9 cake pan with the first teaspoon of coconut oil. Take the first pumpkin, and cut the top off one inch below the stem (creating a “lid” for the pumpkin). Scoop out the pumpkin guts (save the seeds!) and clean out the pumpkin. Now take a tablespoon (a normal one you use to eat with, not the kind you measure with). Scoop out the flesh (it will come out looking the same way spaghetti squash does so don’t worry, your pumpkin isn’t diseased or dying!) Scoop out as much flesh as you can while maintaining the structure of the pumpkin without making the walls too thin. Preheat the oven to 450F. Repeat with the second pumpkin. Put all of the flesh into the 8×8 pan and press it down loosely (this should roughly fill the 8×8 pan). Brush the second teaspoon of coconut oil over the top layer of the pumpkin. Cover a cookie sheet with tin foil for easy cleanup, and put the sweet potato and carrots on it- coat with the second teaspoon of coconut oil. Bake the pumpkin, sweet potatoes, and carrots for 40 minutes until they are nice and soft.
While you are waiting for the veggies in the oven, get out a big soup pot. Put in the two cups of water and the onion, and bring to a low boil. Let the onions cook for about five minutes. Add the apple, three more cups of water, agave, and spices. Lower heat to a simmer and allow it to cook.
Finally, in a small sauce pan, melt the Earth Balance on a low heat until it is bubbling gently. Do NOT make it too hot or you will burn the sage leaves- once it is bubbling, add a piece or two to make sure it doesn’t crackle and burn. If the heat is low enough, add the sage, and let them combine for about a minute. After a minute or two I leave this pan on the lowest heat setting on the back burner, as this is not used again until the end of the recipe.
Optional (again, totally worth it): roast the pumpkin seeds! I rinse them, coat with a tiny bit of olive oil, and sprinkle a bit of salt and pepper. Pop them in the oven with the veggies and check on them every two minutes, stirring with a wooden spoon (stay diligent- these burn easily!)
Once the veggies are done cooking, take them out and put everything in the pot with the apple and onion. Bring the mix back to a low boil and allow it to cook for five more minutes, then blend everything together. Use an immersion blender if you have it- if not, use your regular blender. If you use an immersion, add the almond milk before you blend. If using a traditional blender, blend everything in the pot, pour back into the pot, and then blend the almond milk with the soup that gets stuck in the blender for easy removal!
Once the soup is totally pureed, whisk in the sage butter that you have waiting. Serve in the pumpkin bowls with toasted seeds or paprika as garnish for a delicious and beautiful dish!