It's Pumpkin Time!
Here's a yummy recycled recipe from last year: Pumpkin Soup served in a little pumpkin bowl.
This pureed soup is warming, but not too heavy, spiced with a little curry powder, coriander, and plenty of ground cumin. In addition to the pumpkin puree, I included onions, leeks, winter squash, potatoes, and carrots.
1 tbsp olive oil
1 medium onion, chopped
2-3 cloves garlic, minced
2 small potatoes, peeled and diced
1 large carrot, diced
3/4 cup winter squash, peeled and cubed
1 tbsp butter
8 oz vegetable stock
8 oz water (or as desired)
1 tsp cumin
1/4 tsp coriander
1/4 tsp curry powder
1/2 can pureed pumpkin
1/4 cup of half & half (or milk)
Heat the oil in a heavy bottomed saucepan. Cook the onion for 4-5 minutes over med-low heat. Add the garlic, potatoes, leek, carrot, squash, and butter. Stir well, cover, and cook over medium heat for 8 minutes, stirring every 2 minutes. Uncover and add the vegetable stock, water, cumin, coriander, and curry powder and bring to a boil. Turn down to a simmer. Add the pumpkin puree, season, and stir well. Cover and simmer for about 20 minutes. Stir in the half & half. Simmer for 5 more minutes.
Remove from heat and puree with an immersion blender. Serve in a small cleaned out pumpkin (after removing the insides, wipe with a little olive oil), topped with sour cream and cilantro (or mini marshmallows for the kids).
And, for those of you with a sweet tooth...
Pumpkin Chocolate Chip Muffins!
Although, ce soir, I enjoyed buttery popcorn for dinner, while watching George Clooney in his new movie Michael Clayton (I have to say, I really enjoyed this movie), another pumpkin recipe is in the works. Stay tuned!