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.

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.

For the roasted pumpkin bowls: Preheat the over to 400°F. Remove the tops of the pumpkins and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper.

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 ...

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.

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.

“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 ...

Because it’s so buttery, this soup is best served in small portions. 290 calories, 19 g fat, 13 g sugar, 410 mg sodium. A 24-ounce refrigerated tub is $4.49 at Safeway. (3 ½ stars) ...