The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Warm Up with this Roasted Pumpkin Soup recipe!

The leaves are changing colors, trees are losing their leaves and the temperature is starting to drop. Fall is around the corner.  How can you stay warm this season? With this savory pumpkin soup recipe you will almost forget about the impending colder weather!

What you will need:

1 Small Sugar pumpkin 3 – 5 lbs, cut into large chunks with seeds put aside

2 cloves of garlic

3 tbsp of Olivado Organic Avocado oil, divided

1 medium onion chopped

1/8 tsp Old Bay seasoning ancho chili powder to taste

1 litre good quality chicken stock

1 cup pumpkin seeds, rinsed and dried

1/2 tsp salt

1/2 tbsp Worcestershire sauce

1/2 tbsp brown sugar

1 drop hot pepper sauce

Dash of pepper (optional)

How did we do it?

Roasted Pumpkin Soup

Preheat oven to 350 degrees. Toss pumpkin pieces, garlic and 1 tbsp of the oil together and roast for one hour, cool slightly and peel off skin. In large pot, sautee onion in 1 tbsp oil, until translucent, add pumpkin, garlic, seasoning and chicken stock and bring to boil. Simmer for 10 minutes and then puree.

Serve with a dollop of sour cream and top with sweet and spicy pumpkin seeds.

Sweet and Spicy Pumpkin Seeds

Toss seeds in oil, and add remaining ingredients. Bake the seeds in a single layer on a baking sheet for 45 minutes at 300 degrees.

Afterwards, sit back and enjoy while watching your favorite movie.

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