Sunday, December 5, 2010

| pumpkin soup |

If you don't already "deal with" your Halloween pumpkins after Halloween, you really should. You can get so much pumpkiny goodness from just one big jack o' lantern. Just cut that bad boy into wedges, heat in the microwave with a couple tablespoons of water, peel, and then puree in your blender or food processor. Freeze it in baggies in your freezer and you're set. Some ideas:

- pumpkin breads and muffins
- add to chili or soups for additional nutrients and thickness
- add to risotto
- use in a healthy mac n "cheese" (make a sauce using 2 cups pureed pumpkin, 1 cup of shredded cheese, and 1 can of evaporated skim milk)

And, if all that's not enough, try this recipe. I started with a Martha Stewart recipe, but didn't want to bake my soup in another pumpkin (too lazy) and I wanted to add some other seasonings and protein. So here it is.

PUMPKIN WHITE BEAN SOUP
Ingredients

o 6 cups veggie stock
o 2 -3 cups pared pumpkin, cut into 1/2-inch cubes (or already pureed and frozen)
o 1 can (or 2 cups) drained white kidney beans (cannellini)
o 1 cup thinly sliced onions
o 1 clove garlic, minced
o 1 1/2 teaspoons kosher salt
o 1/2 teaspoon dried thyme leaves
o dash of nutmeg, pepper, and all spice
o 1/2 cup whole milk or cream

Directions

1. In a covered saucepan, heat the stock, cubed/pureed pumpkin, beans, onion, garlic, salt, thyme, nutmeg, pepper, and all spice to boiling; reduce heat and simmer, uncovered, about 30 minutes.
2. Let cool. Puree in a blender in batches or with a hand blender.
3. Add tempered milk. Heat through and serve. Bean casings may remain – so if you want to get rid of those, strain the soup first for a nicer presentation.