Creamy Pumpkin Soup

Photo: Cooking Classy

Pumpkin, pumpkin everywhere! In recent times fall is marked by the proliferation of pumpkin-flavored coffee, candy, and desserts. This weekend I'm jumping on the pumpkin bandwagon by making pumpkin soup. Savory and simple, I don't like mixing sweet and savory flavors in a dish, so no cinnamon or ginger in my soup. Here's the recipe:

Creamy Pumpkin Soup

Ingredients:

5 cups water

2 large chicken bouillon cubes
1 15-ounce can of pumpkin puree
1 medium onion, diced

2 stalks of celery with leaves, diced

1 clove garlic, minced
½ teaspoon dried or fresh thyme
12 turns of the peppermill (= 1/2 teaspoon)

A tiny sprinkle of red pepper flakes for a hint of heat, but short of hot.

1 teaspoon of dried (or fresh) parsley

A sprinkle of Westchester sauce

1 bay leaf

1 cup of milk or 1/2 cup of cream

Note: No additional salt is needed unless you use chicken stock in lieu of water and bouillon to make the soup. If you substitute chicken stock then add 1/2 teaspoon of salt. You have the option of mincing a potato to thicken the soup. A potato adds B vitamins and potassium to the soup. The soup is good with or without the potato. I don't go out of my way to avoid eating starch since starches are satisfying and part of a balanced meal. That said, I also don't go crazy but focus on moderation ... portion size. I know, my lovely readers, don't we all wish we could eat with abandon? 

Directions:

1) Toss the pumpkin puree and water into a blender, or food processor (or use a mixer, emersion blender, or potato masher in the pot itself) to incorporate them. Pour into a saucepan with chicken bouillon and bring to a simmer.

2) Add diced onion, celery, thyme, garlic, pepper, red pepper flakes, and/or a potato (if using) and parsley to the pot. 

3) Simmer on medium-low heat until the onion and celery are tender - about 15 - 20 minutes.

4) Whisk in the milk or cream. If you don't mind the calories, the cream is richer and better, but milk is healthier -- so you choose.

5) Bring to a boil again and simmer until thick and creamy.

6) Taste and adjust the spice (sometimes you need a tad more salt or pepper. You can add more cream to make it creamier and if so heat the soup again), then transfer to a bowl and garnish with another sprinkle of dried parsley.

Slice fresh crusty bread to eat with your soup, and feel free to toss bacon bits, croutons, or whatever you like ... toasted seeds and nuts ... on top of your bowl of soup. 

You could make ham and cheddar or turkey and brie sandwiches with a lettuce, tomato, and cucumber vinegarette salad for a weekend meal. Open a bottle of wine. Bon Appetite! 

♬♪♪♫♪♪♬♪♪♫" Any kind of we-a-ther, soup and sandwitch go to-ge-ther."♬♪♪♫♪♪♬♪♪♫

A Can Of Pumpkin

Photo: Joy of Cooking

At one time supermarkets only sold cans of pumpkin in autumn. Nowadays it's available all year around ... lowering the price! Pumpkin, a variety of squash, is loaded with vitamin A, a tiny bit of C and some iron. It can be used to make a delicious bread pudding, lighter than other recipes for bread pudding.

I tweaked the one below from a cooking show, Let's Dish. Not only does it have vitamin A from pumpkin, but antioxidants from blueberries, protein from milk, walnuts and eggs, and vitamin E from the eggs. Moreover, ginger has anti-inflammatory properties, which are good for your heart, arthritis and skin. Raisins add fiber. 

Pumpkin Bread Pudding

Ingredients

2 1/2 cups skim milk
15 oz. can of pumpkin 
1 cup brown sugar
3 large eggs
1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/8 teaspoon salt
10 cups diced whole grain bread (about 15 slices)
1/2 cup walnut pieces
1/4 cup blueberries
1/4 cup raisins

Directions:

1) In a large mixing bowl whisk together the skim milk, pumpkin, brown sugar, eggs, ginger, cinnamon, vanilla extract and salt.

2) Fold in the bread, walnuts, blueberries and raisins.

3) Let sit about 15 minutes, so the bread soaks up the liquids.

4) Pour into a baking pan and bake at 350 degrees F for 55 minutes. I use a 9" by 9" pan, but a larger 9" by 13" will work too. You can also cut the recipe in half to make less.

🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴

If you half the recipe, turn the other half of the can of pumpkin into a soup by adding milk, chicken (or beef) bouillon cubes, dried garlic, onion and fresh pepper to taste.

We are lucky to have the goodness of canned pumpkin all year around.

Bon Appétit!


You may also enjoy:
Go On A Skin Diet
A Dream Of A Pumpkin Cake  
Let's Talk: What's In Your Makeup bag?
Home Gyms: Save Time, Space And Money  

Time Of The Season

It's that time of the year again, harvest ... and holiday time. What side dishes do you serve at your holiday dinners? My picks are low in cost, fat and calories, but high in nutrition, fiber and flavor. They include:

Sweet Potatoes - Now is the time of plenty; you'll find them for 69 cents a pound, or less. I love sweet potatoes baked or microwaved. They satisfy my sweet tooth, which is activated by a myriad of holiday candies and treats. Sweet potatoes are an excellent source of vitamins A, B6 C, E, potassium and complex carbohydrates. And they are filling when temptation lurks all around and everywhere you go.

Pumpkin - This is the only time of the year you can buy cans of pumpkin at the supermarket. Rich in vitamins A and K, some C, E, iron, copper and other minerals, it is good for your eyes, heart and immune system. I like Libby's 100% pure pumpkin, which has only one ingredient. It makes easy and delicious pies, puddings and breads.

Cranberries - Fresh cranberries freeze well and can be thawed and used in salads and drinks throughout the year. Mix them with apples and grapes also. They are loaded with antioxidants, including vitamin C and flavonoids. Not only do fresh cranberries contain components to keep illness away, they are an anti-aging wonder.

Butternut and Acorn Squash - They are sources of vitamins A, B1, B5, B6, C, potassium, magnesium and folic acid. For a simple dish, I cut one in half, microwave it for 6 - 10 minutes (depending on the size), season to taste and ... voilà ... it's ready to eat.

Why wait for a holiday to serve food that's good for you and your palate? The peak season is now.

Sweet potatoes

Remember?