Pumpkin Soup with Oat Biscuits

Here's the soup and biscuits I was talking about! These were the perfect touch to a briskly cold day. Bianca's mom actually bought a huge pumpkin a while back. After roasting and pureeing it she realized she had WAY too much to use, so knowing we would certainly make good use of it she gave us two huge zip lock bags of it. We used the first one for a sweet pumpkin, apple and pear soup, so this time we went for spicy and made a Roasted Curry Pumpkin soup. The recipes are below, enjoy!

Roasted Curry Pumpkin Soup
1 sweet onion
1 can pumpkin puree
2 large tomatoes chopped
1 T curry
sprinkle of cumin, turmeric, garam masala, salt

Chop onion and saute til golden, add tomatoes and spices.
Cook for 10 minutes, can add vegetable broth at this time if too much evaporation occurs.
Add pumpkin puree.
Low heat, let simmer for about 10 more minutes.
Serve with cilantro garnish.


Oat Biscuits with Caraway Seeds
1/2 C oat flour

1 t baking powder

pinch of salt
1 T ground flax seed
1 T coconut oil
1/2 C water

1 T caraway seeds

Mix flour, baking powder, and salt together in a mixing bowl.
In a glass jar shake water, flax seed and coconut oil til mixed well.
Fold wet ingredients into flour mixture and form into a dough.
Divide dough in half, make two balls and flatten slightly.
Bake at 375 degrees for 25-30 minutes.