Friday, November 8, 2013

The Taste of Autumn

In case you had not observed this fact, I delight in eating pumpkin. I would say I adore pumpkin, if adoration were not specifically set aside for God alone. I really do enjoy the versatility of the marvellous squash He made. Perhaps my taste buds adore Him when I eat pumpkin things and drink pumpkin spice lattés.

I recently acquired four or five cups of pumpkin when I roasted and puréed a small 'pie pumpkin'. Let me tell you, I have been revelling in pumpkin recipes since that time. I have made a pumpkin roll (with my mum), pumpkin sandwich bread, the afore posted pumpkin pancakes (twice!), a failed attempt at curry pumpkin soup, pumpkin spice cake, pumpkin pastry cream, and the two items I am about to highlight.

(No, I didn't make all those things out of my roasted pumpkin. I also used three cans of the stuff... A very respectable amount of goods to be made from ten or eleven cups of pumpkin, indeed.)

Pumpkin and canned chicken broth are on sale this week, so I 'stocked' up on these delectable (and useful) supplies. Wanting to redeem my miserable failure of 'pumpkin soup', I tried again to make something delicious - with much more success on my second attempt. Taste the result yourself:


2 or 3 cloves of garlic, minced
1 Tbs butter
(sauté these first over low heat - don't burn the garlic! Slowly add liquids next, then pumpkin)

1 can chicken broth (reduced sodium)
1-1/2 to 2 C. whole milk
1 can pumpkin
1/3-1/2 C flour (beat with hot soup mixture in a small cup/can - add this paste to the whole soup, more or less flour depending on how thick you want the soup to be)

3/4-1 tsp applewood smoked sea salt (or 1/4 tsp seasoning salt, optional)
1/2-3/4 tsp ground black pepper
1/2 tsp ground coriander
dash of onion powder
small dash of nutmeg

Toasted pumpkin seeds for garnish and crunchy texture.

Paired with this creamy soup, try these pumpkin, honey-butter dinner rolls. Mine did not look as soft and fluffy as these, but they were very tasty.

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