Hello, quadbloggers. PS. Nicky, I love the fall blog colors and leaves! yay seasonal themes.
Here is my addition to the fall recipe collection.
I made this soup last night for 3 people but it was the first time I made it and i didn't follow recipe so it ended up being enough soup to feed a small orphanage.
Anyways, here ya go:
Buy a Pumpkin ( I used a 1 and 3/4 of 2 Japanese pumpkings which are on the small side, so maybe a just a regular cooking pumpking or butternut squash would do)
then buy a potato or 2
saute an onion in oil or butter in a large soup pot
cut it up first though
I'm watching reality bites as I write this so it may be confusing
add some chopped cloves of garlic, Add peppercorns or cracked pepper
then cut up some carrots into large chunks of orangey goodness, add them to the saute for a minute while you finish chopping up the pumpkin, get out all the seeds and rinse them
add water to the pot (enough to cover the vegetables that you will soon add)
add the chopped up potato and chopped up pumpkin, let it boil
Peel and apple and cut it into chunks and throw those in
add some bouillion cubes. (Or, even better, if soup stock is available, use that instead of water)
let it boil. (Also add 1-2 bay leaves to the pot)
add some spices that you think would made it taste good. I added marjoman, a tad of basil, oregano, rosemary, nutmeg, thyme, maybe some parsley or corriander)
if you are drinking wine or beer, throw some of that in (I added white wine)
add a bit of sea salt
check the pumpkins, carrots, and potatos, when they are done, turn the stove off
Then comes the blender!
blend blend blend and make sure the you hold down the lid or it will explode all over your kitchen like it did to me.
you can leave some chunks of veggies in if you want it to be a little chunky. i accidentaly blended the bay leaves too, but you should take those out before blending.
Then add one chocolate chip
also, to thicken the soup, you can blend in some cornstarch in the blender.
Add the soup back to the pot (I had to blend it in at least 4 batches because I had so much soup)
Then add some milk or cream or half and half or whatever you have on hand to make it a little creamy. The potatos help with the creamy texture too. So you don't need very much cream.
If you are going to freeze some soup, freeze it before you add the milk
I served this with cous cous, toasty bread, and sausages
yogurt might also make an interesting addition swirled on top with some parsely although the sourness of the yogurt might detract from the creamyness of the soup.
but it was way too much food,
then i got indegestion because I inhaled the soup too fast
Ah, so please tell me if you try this recipe,
I'm curious.
Also, I am 60% likely going to go to Nepal to teach monks in Monastaries or hang out with Kids come August 2009, for 1 or 2 months, then I am interested in taking a road trip across the states, beginning Sept-oct, possibly working at some organic farms along the way. Is anyone interested in joining me for the road trip or Nepal? I won't do the road trip alone, so I was banking on Abby or going to wait. http://www.volunteer-nepal.org/volunteer-nepal_monastries.html
Theres the Nepal deal. I'd love for any/all of you to join me
And there is always time for South America, Erin :).
Pretty dogwood cake for Becca. I wish I could really make these for you guys!
