Thursday, September 30, 2010

Fall is in the Air! HORRAY FOR PUMPKINS!

Omg I need to post more often, this is ridiculous.

SO! It's fall. That's an awesome thing in my book. I love the weather. I love the clothes. I love the harvest and all the color. I love the leaves, the food and most of all I love the PUMPKIN!!
Pumpkin is totally awesome not only because it's orange and you can carve awesome stuff into it but because it's packed with wicked good nutrients! Our favorite orange squash is low in saturated fat, cholesterol and sodium. It's also a great source of Vitamin E, Iron, Magnesium and a very good source of Dietary Fiber, Vitamin A, and Vitamin C! AWESOME. However, pumpkin is good in foods other than desserts, baked goods and jack-o-lanterns. It's great for other things too like salads, stuffings, and curries! Whether canned or fresh it's always awesome and always a great treat for a fall or winter meal!

So to celebrate fall being here I decided to make Pumpkin Soup today! It's nice and creamy with a gentle spice to it that lingers just a bit after each spoonfull. Alan even had seconds <3

Yummy, and healthy pumpkin soup! :D

Follow Ze Recipe!

Supplies: 1 soup pot, blender or submersion blender (the wand things you use for smoothies, etc)

Pumpkin Soup
4 Cups Vegetable Stock
2 cans OR 2 lbs pureed pumpkin (not pumpkin pie mix, the actual pumpkin)
5 cloves garlic
1 tsp olive oil
1 med onion chopped fine (optional)*
1 1/2 tsp black pepper
1/2 tsp salt
1/2 tsp thyme
1/2 tsp dill
1/2 tsp ground or crushed rosemary
1/4 tsp mustard
1/4 tsp ginger
1/2 cup heavy whipping cream

1. Mince your garlic and onion* and saute over medium high with olive oil for about 5 minutes.
2. Add your veggie stock and pumpkin. Stir a bit to break up the pumpkin. Add your spices and bring to a boil. Stir every now and again to keep pumpkin from sticking to the bottom. Keep your pot uncovered.
3. Turn heat down to Medium. Use the submersion blender if you have it and blend everything until smooth. If you don't have one, use a regular blender and blend a cup or two at a time, then return it to the pot.
4. Allow to simmer for 30 minutes uncovered. Stir every once in a while.
5. Once your 30 minutes have passed, add your heavy whipping cream and stir in. Allow to simmer for 5 minutes, stir gently to prevent any burning.

Makes: 4 large servings
Calories: 104 per serving
Fat: 5.4 grams per serving

Serve hot! A great way to garnish this is with fresh parsley, grated carrot, or a light sprinkling of cheese. Goes great with sourdough bread, sandwiches, salads, or lightly cooked veggies! Some people of the non-vegetarian type could add sausage, beef or small peices of shredded meats to give it a bit more texture!

Cooking Tip:
Garlic is always a pain to peel. Do yourself a favor and with a large broad knife and a cutting board, place the small bit of garlic bulb in the middle. Flipping your knife so that the flat side of the blade is facing the cieling gently rest it over the bulb. Being very careful press down on the blade and smush the bit of garlic. You'll hear a soft crackling sound, which is the casing breaking! Set your blade aside, and slip the casing off of it. If it's taking a little bit too much effort (seriously it should pull right off) try pressing a bit more on your garlic with the broad side of your knife. Volia! A perfectly peeled peice of garlic ready for chopping, mincing or a session with a garlic press!
I can't totally take the credit for this tip because my girl-bro-from-another-ho, Maggie taught it to me.
All together now: THANK YOU MAGGIE!

If you get the chance to try this recipe out let me know what you think! I'd love to know what changes you made and if you liked it or not!

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