Friday, August 23, 2013

Cold and Creamy Cantaloupe Pumpkin Soup - Perfect For This Late Summer, Early Fall Weather

As I am still on my late summer, early fall kick with an ever-growing obsession with pumpkin...it's getting pretty bad now, hence the pumpkin cup...I made an Autumnish inspired breakfast soup well suited for this very hot late summer day!  The sweet, refreshing summer taste of cantaloupe melon compliments the hearty, subdued nature of the pumpkin, and cinnamon spices things up a bit.  If you don't have the time to eat this dish as a soup, feel free to throw it in a travel cup and drink it up as a smoothie (just eliminate the nutty oats or blend them in...no choking, please!).



Ingredients:
  • 3/4 cup pureed pumpkin
  • 1/2 cup almond milk
  • 1/3 cup plain Greek yogurt
  • 1 cup frozen cantaloupe, cubed
  • a bunch of ice - I didn't really keep track of how much I used; instead, I added as I went along to keep up my desired icy consistency
  • cinnamon - and lot's of it!
  • 2 tbsp. old-fashioned rolled oats
  • 1 tsp. sunflower seeds
  • 4 cashews, crushed - I just put mine in a baggy and banged it with an ice cream scoop...sometimes you have to be creative, right?
  • 1 tbsp. ground flax seed
Recipe:

Toss oats, sunflower seeds, and crushed cashews in a small frying pan and generously sprinkle with cinnamon - make sure to mix it all together.  On low heat, roast the nutty oat mixture until it receives a nice smokey flavor, approximately 2-3 min, stirring occasionally; remove from heat when finished.  In a blender (oh Magic Bullet, how I love you so!), combine pumpkin puree, almond milk, yogurt, and cantaloupe and blend blend blend until it all mixes together.  After it is all blended, add a bunch of ice cubes - you can do this step along with the other ingredients if you have a nice, big, super-powered blender...as much as I love my Magic Bullet, there are some limitations but it's okay with me!  I added about 6-8 ice cubes; I wasn't really keeping track, but I just looked for it to be more icy compared to watery.  One last step - add in a ton of cinnamon...and I mean a ton (well, as much as you can handle...no cinnamon-challenge here, thank you very much!) - and the ground flax, and blend it one last time.  Pour the creamy canta-pumpkin soup into a bowl, sprinkle with the nutty cinnamon oats, and partake in the lovely hot day soup!

Enjoy this time of year :)

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