Dolkar Wellness & Longevity: PETER...PETER....PUMPKIN EATER

Friday, October 10, 2008

PETER...PETER....PUMPKIN EATER

It’s that time of year – maple leaves falling gently on the lawn, cool evenings, autumn festivals and rich harvests. I know it’s one of my favorite times of the year because it’s time for pumpkin pie…pumpkin bread…..and pumpkin anything. But if you’ve found yourself limiting your use of this amazing gourd because you think it’s only the stuff of pie and puddings, breathe a sigh of relief. Pumpkin does make for a great dessert but we’re out to prove you can use it in

every course!

And use it, you should!!! Pumpkin is an incredible antioxidant powerhouse, beta-carotene, as well as vitamins C and E, potassium, and a hefty dose of veggie fiber. As for those seeds, they offer some fun nostalgia - lightly toasted and salted - as well as a wallop of protein, fiber, iron and potassium. (The seeds alone make the gutting process worth it.)

So, other than desserts, what are pumpkin’s possibilities? Think savory with sage, white onion, or coriander. Savory pumpkin complements many kinds of main dishes. For a sweeter side, pair pumpkin with apple, pear, figs, nutmeg, ginger, cinnamon, clove, and nuts.

For pumpkin recipes: www.dolkarwellness.com/recipes

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).