Thursday, May 18, 2017
First Nation Black Walnut and Pumpkin Soup
1 small pumpkin (about 12 inches in diameter)
1 cup of black walnuts, chopped
Maple syrup to taste
1 quart of water
Garnish: roasted pumpkin seeds and chopped black walnuts
Roast the whole washed pumpkin an a preheated 325 degree F. oven for 1 hour. (or until the skin wrinkles and it easily pierced with a sharp stick); remove the pumpkin and allow it to cool slightly.
Cut the pumpkin open and spoon out the seeds. Save the seeds. Remove them from the fibers and discard the fibers. Spread the cleaned seeds in a dry pan and roast.
Spoon the pumpkin meat from the shell into a large saucepan.
And the walnuts and maple syrup to the pumpkin flesh and mash together. Stir in enough water to the mixture to liquefy to the desired soup consistence.
After mixing well, bring the soup to a simmer and cook for 5 minutes.
When heated through, serve in bowls and garnish with the roasted pumpkin seeds and some chopped black walnuts.
This soup is very high in minerals, vitamins, carbohydrates, and protein.