Tag Archives: soup

Adventures in Pumpkin

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The local grocery stores have been sold out of canned pumpkin for weeks so, when I finally spotted some yesterday, I loaded up with at least eight cans of the stuff.  I was anxious to use some right away and decided to experiment with pumpkin soup.  I browned a tablespoon of diced yellow onion in a tablespoon of olive oil.

I poured in 3.5 cups (a 29-ounce can) of pumpkin.

I mixed in half a cup of unsweetened applesauce.  I thought it might add some natural sweetness but balance out the pumpkin.

I poured in 1.5 cups of vegetable stock, added a dash of nutmeg, and dumped probably a tablespoon of cinnamon in it.  (I love cinnamon.)  I mixed everything up and let it simmer, covered, on low heat.  (Please–cover, cover, cover your pumpkin or you will quickly have a pumpkin-colored kitchen!)  There was no need to use a blender–I just poured a bit into a bowl and garnished it with roasted pumpkin seeds.

It was…okay.  It wasn’t bad, but I wasn’t knocked out by it.  I definitely should’ve chopped up the onions a little finer.  Other than that, I’m not sure what I should’ve done to give it more flavor.  Left out the applesauce?  Added a tablespoon of maple syrup?  Added cream?  I don’t know.

What do you use in your pumpkin soup?

Curried Sweet Potato & Carrot Soup

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Hubby loves spicy food.  I just got an immersion blender.  How do we marry the two?  With curried sweet potato and carrot soup!

I peeled and cut up 3 organic sweet potatoes, along with 4 (skinny) organic carrots.

The pan heated up with a couple of tablespoons of olive oil while I prepared and chopped up a couple of tablespoons of leek.

I browned the leek, then added 2 teaspoons of curry, the sweet potatoes, and the carrots.  I mixed everything together and let it cook for a couple of minutes.

Then, I poured 3.5 cups of vegetable stock into the pan.

The soup simmered, covered, for about 25 minutes.  Finally, I used the immersion blender to puree the soup.

It was thick with a consistency somewhere between a bisque and mashed potatoes.  Hubby loved the curry and thought it really gave a punch to the sweet potatoes and carrots.  It was tasty and very filling.  We each had a bowl, and there was enough left over for at least 2 more bowls.

Tomato Soup

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I got a new toy:  an immersion blender.  Of course, I had to try it out and make soup.  I decided to make tomato soup for the first time.  First, I poured a couple of tablespoons of olive oil into a hot pan, then added 1 chopped clove of garlic and about a teaspoon of chopped onion.  (I’m not a big fan of onions.)

I washed 6 medium-sized, vine-ripened tomatoes and cut each tomato into 8 pieces.  After the onion and garlic browned, I dumped the tomatoes into the pan, sprinkled them with salt and pepper, and added bits of fresh thyme.

The whole concoction was covered with 2.5 cups of vegetable stock.

I cooked the soup for 20 minutes on medium heat, stirring occasionally.

Finally, I used the immersion blender in the pan to puree the tomatoes.  I ladled the soup into a bowl and enjoyed it with a hunk of rosemary olive oil bread.

It was tangy yet smooth, and truly delicious.  I couldn’t believe I actually made something that tasted so good!  I used the bread to sop up the last bits of soup from the bowl.  There was enough for about 4 bowls, so I put the leftovers into a sealed plastic container.  I’m really looking forward to leftovers at lunch!

p.s.  Sorry the photos aren’t the greatest quality.  Seems like I find myself cooking when there’s no natural light in the kitchen.

Spicy Butternut Squash Soup

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I love autumn.  I love the crisp air, the multicolored leaves, and the food.  Of course, a healthy lifestyle means I need to lay off the giant slices of apple pie and look to healthier options, so I experimented with butternut squash soup.

I bought a couple of large squash, washed them, cut off the ends, and cut them in half.

The oven was heated to 400 degrees.  I roasted the squash for 25 minutes.  I took out the larger pieces that seemed soft, and left the smaller, harder pieces in the oven for another 10 minutes.

I trimmed off the skin and cut up the squash into pieces less than an inch thick.  I threw the pieces into a big pot and poured about 6 cups of vegetable stock over the squash.  A lot of squash soup recipes call for onions, leeks, or celery.  I didn’t add any of those ingredients because (1) I’m lazy and (2) they were already in the vegetable stock.

I seasoned the soup with salt, pepper, nutmeg, allspice, and cinnamon.  The soup simmered on medium heat for 30 minutes.  I tasted it, and added more cinnamon, nutmeg, and allspice.

I poured the soup into a blender, in batches, and pulsed the blender for less than 5 seconds.  Voila!  Spicy squash soup.

It was spicy like pumpkin pie filling, but not as sweet.  A pinch of almond slices gave it a more complex, nutty taste.  Hubby and I each enjoyed a bowl for dinner, and we had enough left over for probably 4 or 5 more bowls.

What’s your favorite squash dish?