Butternut Nutmeg Soup With Toasted Pumpkin Seeds

Hearty Seasonal Vegan and Gluten-Free Recipes

December 2, 2014 | 0 Comments

One of my most favorite Autumn gems are squashes. The heavenly array of squashes like kabocha from Japan, butternut, acorn, spaghetti squash, pumpkins, delicata, red kuris, and carnivals give us so many opportunities for delicious and healthy dishes. Squashes are chock full of minerals, vitamin C, B 1, B3, B6 and antioxidants. They are also anti inflammatory and regulate blood sugar. I love a good pumpkin soup, and my friend Stephanie Kemp who cooks incredibly delicious and healthy cuisine came over to teach me how to make the ultimate butternut squash soup. Stephanie has been perfecting gluten-free, organic, medicinal and yummy dishes for many years now; and she is my go-to for questions like what flour to substitute for gluten free cookies, and where to get grass fed meat. This soup was so comforting, hearty and delicious due to the vitamin rich pumpkin seed milk, nutmeg and toasted pumpkin seeds. It really does make such a difference to grate fresh nutmeg. The scent so full of holiday season tidings, and the children love the flavor. For the coconut oil we used a brand that is raw and unrefined called Skinny & Co. Extra Virgin Skinny Coconut Oil. The presentation was all part of the experience, and drizzling some pumpkin seed oil on the top with the seeds gave it a an autumn visual beauty!

For all-natural and seasonal recipes see The Local Rose.


Butternut Squash with homemade pumpkin milk

1 large butternut squash (approximately 4 cups),chopped in chunks
4-5 medium carrots- peeled and roughed chopped
2- inch piece of ginger minced
1 large yellow onion diced
1 large leek chopped white and light green part
1 large orange
1 tablespoon curry powder
2 fresh bay leaves
about 1 teaspoon of freshly grated nutmeg
1 ½ cups of freshly made pumpkin seed milk
Salt and white pepper to taste
2 tablespoons organic coconut oil

Heat a large soup pot and add coconut oil swirl to cover bottom of pan. Add onions, carrots, leeks and ginger sauté about 3 minutes until vegetables are soft but not brown. Add Squash and season with curry powder, salt and pepper. Add 8 cups of filtered water or vegetable broth and toss in bay leaves. Squeeze juice of the orange. Let soup simmer until all vegetables are soft. Turn off heat and let cool. Add the pumpkin milk. Add the fresh nutmeg. Working in batches, puree soup in a blender until smooth. Adjust seasoning to taste.
You can drizzle pumpkin oil or top with roasted pumpkin seeds.