A New, Untested Recipe…for Fall is Officially Here!

It is untested because I thought of it while getting a pedicure.

But, I have the Cinderella pumpkins and plan on making this next week. I will follow up with photos!

Cheers and Namaste,

twy

Pumpkin Soup

2 cans pumpkin puree or the roasted pumpkin flesh of 2 candy pumpkins or 1 Cinderella pumpkin
1 minced shallot
1 small vidalia onion, finely chopped
2 carrots, diced
1 yam or sweet potato, peeled and diced
2 cloves of garlic, minced, or 2 Tbsp if using preminced/pureed
2 1/2 cups chicken stock (I use Better than Bouillon Organic roasted if I don’t have homemade) or, if wanting vegan, go with vegetable stock
1/2 cup dry white wine or favorite seasonal ale
1 can of coconut milk
2 Tbsp maple syrup (or to taste)
Kosher salt, cracked black pepper, Cinnamon, nutmeg (I like fresh ground), and ginger
Butter
In a heavy stock pot, melt butter (or coconut oil if going vegan) over medium heat. Add carrots and vidalia onion, adding a pinch of salt until translucent. Add the shallots and garlic, being careful to avoid burning them. Once they begin to caramelize, deglaze pan with wine or beer, being to sure to scrape up the brown frond on the bottom of the pan. Cook until the you can no longer smell the alcohol (a few minutes.) Add the yam or sweet potato and pumpkin puree, with another pinch of salt, mixing well. Once the mixture begins to bubble, add stock. Bring to gentle boil,  then drop temperature to medium low/low and simmer for 20 minutes. Add more salt, pepper, maple syrup, and other spices to taste.
After 20 minutes (make sure yams are fork tender), use and immersion blender to smooth or transfer to a blender to puree (be careful with heat when using a blender.)
Add coconut milk, stir, and serve with fresh bread.
Pair with a crisp white wine, such as a Pinot Gris or unoaked Chardonnay or favorite seasonal ale.

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