Suddenly, I find myself wishing for cool days, cold nights with extra blankets, and harvest-themed food. A week ago, the words "pumpkin soup" came to mind, and the idea wouldn't dislodge itself. So I went to my favorite recipe web site and started searching.
Several recipes came up, but I ended up choosing one that was minimal fuss. I wanted to use an actual pumpkin, not the canned stuff. So this morning, armed with my recipe, I went to the grocery store to buy a pumpkin and the other things I'd need.
After doing a big clean in around the apartment today, I got to work.
The recipe.
Getting started. I only used one pumpkin--the others will be nice decorations, unless I get ambitious and make a pie! I also only used one onion--the recipe called for two, but one was enough. I used all three carrots and both potatoes. Oh, and peeling a pumpkin is so hard! It took ages to cut the top off, gut it, peel, and chop it. The towel is to keep my just-cleaned kitchen from getting pumpkin goo everywhere. It worked very well.
The carrots, pumpkin, potatoes and onion, drizzled with olive oil and ready for 40 minutes in the oven at 425 degrees.
Out of the oven, ready for the pot.
In the meantime, I had rinsed the seeds off and will roast them in the oven tomorrow. : )
Nutmeg, salt and pepper
I added the roasted veggies to the pot (chicken stock and water), then used my hand blender to puree everything. I added the spices and just a touch of milk (not heavy cream), but really, the soup was fine without the milk, too.
Ready to eat! A bowl of soup, some cheese and crackers and apple slices, and a glass of lemonade.
Bring on fall!!
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