In this episode of More Than Good Food, we explore how the family dinner changed when a young woman decided to become a vegetarian and then a vegan. The first thing her mom said was – yes, and then started to dig into the research to keep her daughter healthy.
Please join me at my dinning table with Tessa and her daughter Gwen.
Her recipe
![Gwen and Tessa](http://morethangoodfood.ca/wp-content/uploads/2020/04/E17_350px.jpg)
Cinnamon Roasted Pumpkin Soup recipe (yield: 6 servings):
- 1 small pie pumpkin
- 3 cups vegetable broth
- 1 small red onion, diced
- cinnamon
- olive oil
- fresh basil or thyme
- salt & pepper, to taste
- Cut the pumpkin in half, scoop out and reserve seeds, and brush olive oil onto all the cut surfaces. Sprinkle with cinnamon and black pepper. Roast in oven at 400 F until soft and edges are starting to brown, about 40-50 minutes.
- In a stock pot, fry diced onion in olive oil until caramelized. Add a couple of pinches of chopped fresh basil/thyme, and salt and pepper to taste.
- Add broth and bring to a simmer.
- When pumpkin is done roasting, scoop out flesh and add to blender along with broth. Pulse to blend until smooth. Add more broth if needed and return to pot.
- Wash pumpkin seeds, straining out pumpkin strands, toss in olive oil and spread in a single layer on a cookie sheet. Sprinkle with either salt and pepper, or if you’re feeling adventurous, cinnamon and a teaspoon of sugar.
- Roast seeds in oven at 425 F, checking often and stirring every 4 minutes until lightly browned, approximately 8-12 minutes. Garnish soup with warm roasted seeds.
Nutrition facts/serving: 92 Kcal, 6g fat, 3.5g protein, 100% of daily Vitamin A