Method & Directions. Prepare the Pumpkin for Baking. Preheat your oven to 220°C. Carefully cut your pumpkin, scoop out the seeds, and then slice it into quarters.

“The first thing you have to do is pick the right pumpkin,” said Chef Jerry Dominique, owner of KC Healthy Cooking, 11900 Biscayne Blvd., #103, in North Miami.“You don’t have to get it ...

Scoop out and discard the flesh and seeds, cut the pumpkin halves into wedges, slice off the skins and cut the pumpkin into 1-inch chunks. In a pot or dutch oven, melt butter over medium heat, and ...

If pumpkin pie is on the menu, doubling down with a spiced pumpkin soup to start might seem like overkill, but it’s also an opportunity to showcase the versatility of winter squash.

1 onion, medium dice; 1 tablespoon coconut oil, ghee, or clarified butter; 2-4 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 1 teaspoon curry powder; 3/4 teaspoon coriander ...

Make the soup . Melt oil in a large Dutch oven over medium. Add bell pepper, celery, onion, scallions, and garlic; cook, stirring occasionally, until soft and onion is translucent, about 5 minutes.

Bring the soup to a boil, then reduce the heat and simmer, covered, for 20 minutes to marry the flavors. Stir in the tomatoes and juice, and continue to simmer, covered, for an additional 10 ...

This soup can be made 48 hours in advance and stored covered in refrigerator. Just reheat over low heat, adding a bit more stock or water if needed, if too thick.