Nothing beats a bowl of hot soup on a chilly autumn day, and what better way than to fix it FRESH?
Homemade, For Goodness Sake!
I recently had “Autumn Soup” at a local restaurant. It boasts of a rich blend of butternut squash and pumpkin with honey, apple juice, cinnamon and a hint of curry. It was creamy, rich, sweet, and delicious.
Experiment or Testing?
I decided to try my own version at home with some of my freshly pureed pumpkin. I tend to experiment, sometimes to my own hurt. So I also switched some other ingredients (like sugar for honey) and added more pumpkin spices. My "sprinkle" of curry was a bit overzealous and too pungent, so I added garlic salt. Big mistake. The soup now lacked the sweetness. So much for my experiments.
The next step was to look for great recipes on the web. Oh, so many. Some add apple juice or maple syrup for sweetness; others add curry or thyme. Spicy or sweet? Oh, the choices. Vegan recipes substitute coconut milk or almond milk. Some add mashed potatoes for thickening, however, if you get the right consistency of pumpkin, you will have the thickness and texture desired without the added carbs.
Hot Soup! Hot MESS!
The first time I attempted to make my soup a little creamier, I put it into my blender — while HOT. Bad mistake. I learned from that experience the hard way. If you want a blender explosion, just put hot mixture into the blender and turn it on. It blows the lid right off and contents fly everywhere. Just ask me. Big mistake.
That is another reason to make your pumpkin puree ahead of time. Many recipes gave the whole process of preparing fresh pumpkin. Time-consuming when all you want is a quick bowl of hot soup. So much easier to pop your pumpkin puree from the freezer and prepare!
• 1/2 small onion
• 2 cups pureed pumpkin (or 1 can)
• 4 cups vegetable broth
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/2 cup heavy cream (or coconut or almond milk if desired)
Note: stick with full-fat milk or cream to avoid curdling.
1. Chop onion into tiny pieces, and sauté in a medium pot with 1 tablespoon butter until tender. Add pumpkin, vegetable broth, and maple syrup. Stir in spices and simmer.
2. Take 1/2 cup of soup out and mix with cream to warm it gently. Add the cream mixture back into the soup and simmer. Do not boil, it will separate the milk. If the milk separates, it’s still OK to eat, but does not look appetizing! You can also remove the soup from the stove, add the milk or cream, and then reheat on very low heat. You’ll be rewarded with a thick, creamy soup! Yummy.
Find many other pumpkin recipes from all over the nation including pumpkin fudge, pumpkin roll-ups, pumpkin casserole, plus many desserts at www.kitchentipsandtreasures.wordpress.com.
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