INSIDE OUT

For recipe pic, go here This is a recipe I've had for awhile now. I think I was first inspired by my friend Lisa when she served it to our home church. I've adapted and adapted, until finally turning it vegan. I've included both ways of cooking this. Of course, the pot version isn't half as fun or festive as baking it in the pumpkin itself! The idea for baking the soup inside the pumpkin was inspired by Pascale on my Facebook. Also, as a bonus, I've included my maple glazed pumpkin seeds recipe! Another must try!

CURRIED PUMPKIN SOUP

1 leek (white part only)
2 Tbsp garlic, minced
2 cups of vegetable broth
1 can of pumpkin OR omit and cook directly in medium sized pumpkin
1 Tbsp curry
1 Tbsp agave nectar or honey
½ tsp red pepper flakes
1 tsp coriander
1 ½ tsp. sea salt
1/8 tsp of freshly ground pepper
1 cup of rice milk or soy milk
1 Tbsp parsley (garnish)

Plain Soy Yogurt (garnish)

Directions:

IF cooking inside pumpkin:

- Cook leeks and garlic until soft
- Add curry and sea salt
- Place all ingredients except parsley and milk inside pumpkin.
- Place pumpkin on top of cookie sheet
- Cook at 350 for 90 minutes, covered.
- Uncover and cook another 15 minutes
- Take pumpkin out on flat surface. Scrape sides of pumpkin, being careful not to scrape too close to sides.
- Hand blend (if you don’t have a hand blender, carefully pour soup into blender) until smooth.
- Add milk and parsley and cook another 15 minutes.
- Place full pumpkin on table over flat heat resistant surface and serve at table.

IF NOT cooking directly in pumpkin:

- In pot, cook leeks and garlic until soft.
- Add curry and stir constantly
- Add canned pumpkin while stirring -Slowly add broth and spices
- Bring to a boil then turn heat down.
- Cover and simmer for 10 minutes to allow all the flavors to blend together.
- Using a hand blender, blend soup until smooth. OR add soup to blender and blend until smooth.
- Place back into pot and slowly add milk
- Reheat and serve immediately.

**Another thought I had is to gut the pumpkin and simply add the heated soup into the pumpkin once it's finished. It's just as festive!!

- Place a dollop of plain soy yogurt in the middle of each bowl of soup and sprinkle fresh parsley over yogurt. Enjoy!

MAPLE GLAZED PUMPKIN SEEDS

1 cup of plain, fresh pumpkin seeds
1 tbsp cold pressed, extra virgin, olive oil
2tbsp PURE maple syrup
1 ½ tsp sea salt

Directions:

- Clean pumpkin seeds and blot dry
- Place pumpkin seeds in large bowl
- Add all ingredients and mix thoroughly
- Cook at 375 for 5 minutes, turning every 5 minutes until golden brown
- Take out of oven, turn, and tilt in order that the excess oil will fall to the side of the pan while cooling.
- MAKE SURE to let cool before eating. This way, the seeds will be more crispier.