Tuesday, November 22, 2011

You are only as old as you feel!

I had a milestone birthday last week. I can look at it 2 ways, I'm middle aged now OR I'm in the prime of my life with an exciting future. I bet it's not hard to guess which way I'm looking at this...

I've been celebrating with friends and family all month long and have been loving every minute of it. So I ask myself why wait until a birthday to celebrate? Insert all those cheezey cliches that "you only live once" and "you're only as old as you feel" cause they are all true!! Thank you to all of my pumpkins cause you make me celebrate every day.

And speaking of pumpkins...

Roasted Pumpkin Soup

1 med pumpkin chopped, peeled and seeded
1 med yellow onion with peel on
1 bulb garlic (or whole if you like) with peel on
1 - 2 tbsp coconut oil
3 cups water or low sodium veggie broth
2 tsp salt (if not water add salt according to taste test)
1 tsp cumin
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1 tsp cardamom
1 tsp ginger
1/8 tsp ground clove
1/8 tsp cayenne

Preheat oven to 400. Peel, chop de-seed the pumpkin. Cut the ends off of the onion and slice the top of the garlic bulb off, making sure the rest of the bulb stays intact. Coat everything in coconut oil, also coat the bottom of the pot. In a good dutch oven roast the pumpkin, onion and garlic (both with the peels on) until soft.

When the veggies are soft take out of the oven and add 1/2 the water or broth. Blend until smooth keep adding water until it is the consistency you desire. Add the spices and more coconut oil if you need fat.

Variation: Substitute 1 can of coconut milk for 1 cup of water to give it a creamier consistency.

Serves 6 - 8 small bowls
Cook time 65 min
Equipment: Dutch oven, hand blender or blender


  1. I might be missing something, but at what point do you take the onion and garlic skin off?

  2. Oops Before you start adding the water - you roast them with the skin on then blend them peeled.