Easy to make soup from CSA organic pumpkin: delicious!
I was inspired from Tassajara Cooking by Edward Espe Brown. "The way to be a cook is to cook." The recipes in the book are sketchy but even sketchy recipes work as a recipe depends a lot on the flavors, size (relative, unless measured, and even then preference matters more), and intensity of the ingredients. The CSA season has ended and I had two small pumpkins which my share partner ceded to me. (She was pleased to be gifted with some of the soup!) I took one and dived in:
Ingredients:
Pumpkin, onion, (sea) salt, (olive) oil, water, cinnamon, nutmeg
After removing seeds and stringy stuff, cut pumpkin (unpeeled worked) into one inch or so chunks. take a onion (mine was large not huge), and saute for two minutes, add the pumpkin and saute five more minutes. Then add 1 cup of water and simmer covered (stirring occasionally) for about 45 minutes until soft and watery. Puree in blender or food processor, add a little more water if necessary. Heat. Add a little sea salt, then kiss each serving with some grated cinnamon and nutmeg. Perfect for a stormy night -- or a sunny day -- whenever you have an extra pumpkin. Not just for jack-o-lanterns or pie!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, December 6, 2009
Friday, October 17, 2008
Is it Soup yet? TWO
This is another great soup recipe -- yummy and healthy -- which feeds the body and soul -- enjoy!(I welcome other healthy and tasty soup recipes!)
Roasted Butternut Squash and Apple Soup
1/2 butternut squash, peeled and coarsely diced
2 T olive oil
1 yellow onion, diced
1 T dried thyme
1 Granny Smith Apple, peeled and coarsely diced
1 C low-sodium vegetable stock
1 C water
1/2 t kosher salt
pepper to taste
Preheat the oven to 450 degrees. Mix squash and 1 T of olive oil in a bowl and stir well, coating squash thoroughly. Spoon the squash onto a cookie sheet or low pan and bake for 15 to 20 minutes, or until the edges are slightly brown. Remove from the oven and cool slightly. Heat an empty stockpot over medium heat. Add the remaining 1 T of olive oil and the onion and quickly saute for 2-4 minutes, or until translucent. Add the thyme, squash, apple, stock, and water. Bring to a boil and cook until squash and apple pieces are soft (approx. 15 minutes). Remove from the heat. Puree with hand blender or food processor until smooth. Add salt and pepper. Serve hot or cold. Serves 6.
(A version of this appeared in the Nov. 2003 Nutrition Action Healthletter -- see cspinet.org -- and consider subscribing to their newsletter which comes up with some great recipes worth the modest price.)
Roasted Butternut Squash and Apple Soup
1/2 butternut squash, peeled and coarsely diced
2 T olive oil
1 yellow onion, diced
1 T dried thyme
1 Granny Smith Apple, peeled and coarsely diced
1 C low-sodium vegetable stock
1 C water
1/2 t kosher salt
pepper to taste
Preheat the oven to 450 degrees. Mix squash and 1 T of olive oil in a bowl and stir well, coating squash thoroughly. Spoon the squash onto a cookie sheet or low pan and bake for 15 to 20 minutes, or until the edges are slightly brown. Remove from the oven and cool slightly. Heat an empty stockpot over medium heat. Add the remaining 1 T of olive oil and the onion and quickly saute for 2-4 minutes, or until translucent. Add the thyme, squash, apple, stock, and water. Bring to a boil and cook until squash and apple pieces are soft (approx. 15 minutes). Remove from the heat. Puree with hand blender or food processor until smooth. Add salt and pepper. Serve hot or cold. Serves 6.
(A version of this appeared in the Nov. 2003 Nutrition Action Healthletter -- see cspinet.org -- and consider subscribing to their newsletter which comes up with some great recipes worth the modest price.)
Thursday, September 18, 2008
Is it Soup yet?
I'm off to pick up our CSA share (Community Supported Agriculture) at Sunnyside Community Services and the newsletter posted on line shows eggplant among the offerings. I've made soup twice and it is worth sharing:
1 medium large eggplant (1.5 lbs). Cut in half lengthwise, rub olive oil on cut sides (1 T ?), cook for 30 minutes or until soft in 375 degree oven (I use my toaster oven).
Meanwhile, in a soup pot fry 1 cut up red bell pepper, 1 large onion (cut up), 3 cloves of garlic (smashed and cut), ¼ teaspoon red pepper in about 1 T+ of olive oil until softened (8 minutes?) over med-low heat, stirring frequently. Add 4 cups of vegetable stock (or chicken stock), cover, and simmer for about 30 minutes over low heat.
Scoop out grilled egg plant from skins (discard skins) and add to soup pot. Puree in blender or food processor in batches. Add 2 T cilantro (minced) and some salt. Heat soup up for about three minutes. Serve with a dollop of Plain yoghurt or sour cream. Yummy.
GRILLED EGGPLANT SOUP
1 medium large eggplant (1.5 lbs). Cut in half lengthwise, rub olive oil on cut sides (1 T ?), cook for 30 minutes or until soft in 375 degree oven (I use my toaster oven).
Meanwhile, in a soup pot fry 1 cut up red bell pepper, 1 large onion (cut up), 3 cloves of garlic (smashed and cut), ¼ teaspoon red pepper in about 1 T+ of olive oil until softened (8 minutes?) over med-low heat, stirring frequently. Add 4 cups of vegetable stock (or chicken stock), cover, and simmer for about 30 minutes over low heat.
Scoop out grilled egg plant from skins (discard skins) and add to soup pot. Puree in blender or food processor in batches. Add 2 T cilantro (minced) and some salt. Heat soup up for about three minutes. Serve with a dollop of Plain yoghurt or sour cream. Yummy.
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