Wow, last nights' class was a blast! What a great way to learn healthy cooking in a fun, relaxed environment. We made yummy fall soups, a zucchini salad and poached pears in wine sauce.
My Jamaican Pumpkin Soup in a carnival squash bowl was such a hit and it looked great served in the pumpkin. Here's the recipe and enjoy!
See more awesome photos below.... Ladies you all did great!
1 kabocha pumpkin peeled and cut into 2” chunks
8 cups chicken stock (homemade or made with better than bouillon base)
6 chicken legs and thighs skin removed
2 large carrots chopped
2 celery stalks chopped
2 medium potatoes chopped
1 medium turnip
1 chayote squash chopped
2 small ears of corn (pre-cooked)
1 large onion, roughly chopped
3 sprigs of thyme
4 allspice berries
1 small bunch of scallion
2 scallion green parts included
1 scotch bonnet or jalapeño pepper whole
1 tablespoon of olive oil (for the squash bowl)
salt and pepper to taste
Roasted Carnival Squash Bowls
Preheat oven to 375°F. Begin by thoroughly rinsing and drying your beautiful squash. If it doesn’t sit evenly on a flat surface, go ahead a slightly trim the bottoms so it lays flat and stable without any movement. With a sharp object, trace a circle around the top where you will make the opening for the bowl. It should be wide enough to get a serving of soup inside. Once you make your opening, scoop out the seeds and with a pastry brush, brush olive oil throughout the inside. Sprinkle with salt and pepper and bake for 30 minutes until brown on top and soft when poked with a fork.
For the Soup
Add 8 cups of chicken stock to a large soup pot under medium heat. Add onions, chicken, kabocha pumpkin, corn, thyme, scallions and the scotch bonnet pepper (do not cut or disturb).
Bring to a boil and let simmer for 45 minutes. The pumpkin should be soft and mushy when you stir the pot. The chicken should be falling from the bone. With tongs, remove the chicken legs and let cool in a bowl. Remove any fat that floats to the top of the pot and discard the thyme, scallion, allspice berries and pepper remains.
With a hand blender puree the pumpkin, onion and spices that remain in the pot. Add to the pureed broth: carrots, celery, potatoes, turnips and chayote. Cook for another 30 minutes until the vegetables are soft. Remove the corn from the cobb and debone the chicken leaving only shredded dark meat. Add both chicken and corn to the soup pot immediately and serve in pumpkin bowls.
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.