Warming Post-Hallowe'en Pumpkin Soup

I know you aren't supposed to do this, but I did anyway. I had two sweet little pumpkins from an organic farmer for our hallowe'en jack-o-lanterns.  The seeds had roasted up so delectably that I really wanted to try cooking the pumpkins once their seasonal duties were finished. We had used beeswax candles in them on the festive eve, and then I cooked them in the crockpot so that the long cooking time would act as purification. I don't advocate using your hallowe'en pumpkins for food as most websites seem to suggest this is unsafe food-practice. Plus the large pumpkins are not very delicious.

Well, this worked out well for us, and if you have some pie pumpkins that haven't been jack-o-lanterned, it would be swell.

ingredients:

2 tbsp coconut oil
1 onion, finely diced

2 cups celery, finely chopped

8 to 10 cups pumpkin, skin cut off, cut into chunks (I had two small pumpkins (pie pumpkins) that I used)


1 tsp coriander
2 tsp cumin
1 tsp ginger
1 tsp ceylon cinnamon
3 tsp sea salt


6 cups boiling water


1. in your crockpot, melt some coconut oil, and add in the diced onion and chopped celery
2. start peeling and chopping the pumpkins.
3. add in the pumpkin and then sprinkle with the spices and salt
4. add the boiling water
5. cook until soft, and then give a light puree with a hand blender
6. season to taste with salt and pepper.

Zephyr likes to add a little lemon juice, dulse, salt, and pepper to this when he eats it.
I like it just the way it is. Warming.