Thai Pumpkin Soup with Sweet & Salty Pumpkin Seeds. So, it finally feels like fall outside, which is great, although my apartment feels like an icebox.
Phil, my lanlord, won't turn on the heat for weeks, so I guess I better get used it. My neighbor upstairs has been roasting a turkey all day just to heat up his apartment. Fortunately, I won't have to take such extreme measures — I have quarts of this spicy, pumpkin soup on hand. Although this soup hardly resembles the pumpkin soup I first became addicted to — ABP's, served in a bread bowl — pumpkin soup in any form always reminds me of college and of fun trips out to eat with roommates and teammates when the dining hall's fare just wouldn't cut it. I love pumpkin soup. This recipe has been adapted from one I saw recently on Heidi Swanson's 101 Cookbooks.com. Next pumpkin recipe: Pumpkin Ravioli with Crispy Sage and Brown Butter Sauce ... so yummy! Thai-Spiced Pumpkin SoupYield = 2½ quarts Preheat the oven to 400ºF. Meanwhile in a medium-sized saucepan, melt the butter. Rosemary-Butternut Squash Bisque & Challah. In the beginning of the growing season, I promised to document each CSA I received.
To say the least, I have been negligent, especially recently. For this soup, I think I used the contents of three separate CSAs. I definitely roasted two butternut squash and two delicata squash, and I swear I roasted a pumpkin too, but I can't find any documentation of actually receiving a pumpkin — I've written down each week's content, and pumpkin is no where to be found on my lists. Am I going crazy? Anyway, this soup couldn't be simpler to make, and the recipe really is just a guide. The recipe called for orange zest, which I didn't have and so didn't use, but I remember it being a nice flavor when my mother used to make this soup for us. Roasted Tomato Soup Thickened with Bread (Pappa Al Pomodoro) At an adorable café in San Clemente, a bowl of tomato-and-bread soup sent four ladies knocking on the kitchen’s door.
Through an open window, the women praised the chef for his creation, swooning over the soup's deep, rich flavors, begging him to disclose any secrets. Flattered and unafraid to share, the chef rattled off the ingredients: tomatoes, basil, onions, bread, salt. The women stared in disbelief. They wanted something more. They wanted to hear that the soup was drizzled with white truffle oil; that it was lightened with a goats'-milk foam; that it was finished with an 80-year Xeres vinegar. Several of you out there recommended I roast or dry my small tomato harvest and store the tomatoes indefinitely in my freezer or fridge to be used as I please. Whether the soup at Cafe Mimosa is vegetarian or not, I do not know, but my vegetables certainly needed some sort of a stock to bring the mixture to soup consistency. Roasted Red Pepper Soup. Roasted Red Pepper Soup This cold-weather meal is easy on the love handles! Roasted Red Pepper Soup offers big flavor without busting your newly-made resolution.
Let me guess… You are going to be nicer to your neighbor, spend more time with your kids, take a class at your local community college, and lose 10 pounds this year. Did I get it right??? I bet I’m close. We all tend to add a healthy objective to our list of new year’s resolutions. A good veggie soup is a great thing to add to your new healthy routine. This roasted red pepper soup is gluten free, dairy free, low carb, low calorie and oh so delightful.
This particular Red Pepper Soup is one of my hubby’s favorite dishes. I’ll be sharing my red pepper soup on the Udi’s Gluten Free Community Page. Home Elements serving pieces from Villeroy & Boch. Print Save. Slow Carb Creamy Asparagus Soup. Light And Creamy Asparagus Soup Asparagus has such a unique flavor and appearance.
These spiky green shoots are gladly welcomed in spring, when we’re anxious for farm fresh produce. Did you know it’s part of the lily family? …And that they can grow up to a foot in a single day if cared for properly? Just a little asparagus trivia for your reading pleasure. Asparagus are lovely roasted, grilled, steamed and sauteed, but what l really crave is creamy asparagus soup! Not “Cream Of”, mind you. These striking dishes are from Villeroy & Boch. The secret is in the beans. I pureed white beans into a simmering pot of asparagus as a thickener. The greatest gift of the garden is the restoration of the five senses. To Prepare: Cut the tops off the asparagus and reserve for garnish.
Chop the rest into short segments and add to the pot. Sauté for another 3-5 minutes–until it is bright in color and tender. Add the beans, stock and cayenne to taste.