Roast Pumpkin Soup

I used to not be very fond of pumpkin, specially in pies. For me, their purpose was mostly Jack o' lanterns and front porch decorations. But, a few years ago I discovered pumpkin soup and pumpkin risotto and pumpkin ravioli with burnt butter and I was hooked! I usually make Pumpkin soup after the first cold snap, but since it may be January before that happens and the weather is somewhat crisp I have made it now. Really tasty, easy to make, and best of all, makes the whole house smell like fall. (and yes, if you're wondering, that is what 'fall' smells like!)

Any type of pumpkin will work, I usually purchase one of the smaller ones as I think they are a little bit tastier than just a regular field pumpkin. I garnished the soup with a few roasted pumpkin seeds. I get the type that are already shelled and saute them with a little olive oil, salt and pepper.


Roasted Pumpkin Soup

4 cups peeled cubed pumpkin
1 large yellow onion, minced
6 cups chicken broth
2 cups heavy cream
4 Tablespoons butter
1 Tablespoon fresh Thyme
salt and freshly ground pepper
1/2 teaspoon mace
1/4 teaspoon cayenne pepper
1 Tablespoon minced garlic
1 bay leaf
2 Tablespoons olive oil

1. Preheat oven to 350 F. In a medium bowl toss pumpkin with olive oil and and salt and pepper. Cook for 45 minutes until soft, and set aside.

2. In a large heavy-bottomed stock pot melt butter and saute over medium heat for 5 minutes. Add garlic, thyme, bay leaf and spices and cook for an additional 15 minutes. Add 4 cups of the chicken stock and 2 cups of cream. Simmer over low heat.

3. Place cooled pumpkin in food processor with reserved chicken stock (2 cups) and puree until smooth.

4. Add pureed pumpkin to the soup, bring to a boil over medium heat. Reduce heat to low and simmer for 1 hour.

Serves 8-10

Recipe: Corn and Potato Chowder with Gorgonzola Dolce

I'm back. I took a little hiatus- life was overwhelming me. I'll leave it at that. Amazingly enough though, readership has gone up while I've been gone. I wont read too much into that.

My absence makes me a little sad- I've missed most summer foods, which are actually my favorite. Nothing is as good as cooking with freshly picked ruby red tomatoes, but corn will have to do for today. This is one of my favorite soups, specially in the summer when corn is sweet and not so starchy, frozen corn is not a good choice here- it's just never the same. The soup comes together quickly and is composed of pretty basic ingredients I am likely to have in the pantry at any given time. I like Gorgonzola Dolce crumbles as a topping, it melts beautifully and takes the flavor of the soup to a whole other level- if you are not a fan of blue cheeses, substitute a sharp white cheddar.

Corn Chowder with Gorgonzola Dolce

4 strips bacon, chopped
1 cup chopped yellow onion
3 tablespoons olive oil
3 tablespoons unsalted butter
1/3 cup flour
1-2 teaspoons coarse sea salt (depending on the saltiness of your chicken stock)
1 teaspoon freshly cracked black pepper
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
6 cups chicken stock
2 yukon gold potatoes, cubed- unpeeled
4 ears fresh corn
2 cups milk, cream, or half and half (I use whatever I have- obviously cream is best!)
1 tablespoon fresh thyme leaves
1/4 pound Gorgonzola Dolce

1. In a large heavy stock pot over medium heat, cook bacon with olive oil until crispy- about 5 minutes. Remove bacon with a slotted spoon and set aside for topping.

2. Add onions and butter and cook until translucent, they should just be beginning to brown around the edges- about 10-15 minutes. Add flour, salt, pepper, turmeric and cayenne pepper. Stir to combine and cook an additional 5 minutes, stiring to make sure mixture does not stick to the sides of the pot.

3. Add chicken stock a little at a time while whisking flour and onion mixture into stock. Add potatoes, bring to a boil over medium heat and cook until potaoes are almost all the way cooked- about 10 minutes. Add corn and fresh thyme and cook 5 minutes, add cream, half and half or milk- whichever you are using and bring back to a boil. Simmer for about 5 minutes, check seasonings then serve hot with gorgonzola dolce and bacon crumbles.

Garbanzo Bean Soup with Israeli Cous Cous

This a light vegetarian soup with lots of vegetables and a nice broth. The weather here has been quite unpredictable, but mostly rainy damp and cold. I was craving a flavorful vegetable soup so I made Garbanzo (chickpeas) bean soup and served it with Israeli cous cous. Israeli cous cous is larger than traditional cous cous and is sometimes also called Marmaon. This soup is an easy weekday meal, it comes together in about 45 min from start to finish.

If you are using dry Garbanzo beans, soak them overnight, drain and cook them for about 45 minutes covered with water. After cooking, drain and rinse the beans and proceed with the recipe as written. I have found the only brand of canned Garbanzo beans I like is Progreso, they can sometimes be found in the Latin American section of the grocery store. The others I have tried, including the organic variety tend to be undercooked and a bit crunchy. If you want to add some meat, shredded chicken or smoked sausage would make a nice combination, you could also substitute chicken broth for the vegetable broth.

When making any soup, it is important all of the dry seasonings go in the pot early in the cooking stage. This allows the onions and other vegetables to absorb the spices, if they are added at the end they will end up just floating around the pot and the soup will not be as flavorful.

This is also my entry in the vegetarian blogging event called No Croutons Required, held by Lisa's Kitchen, you may look at the round-up here.

Garbanzo Bean Soup with Israeli Cous Cous

2 tablespoons olive oil
1/2 cup chopped onion (I used Vidalia Onions)
1 cup chopped carrots
1 cup chopped zucchini
2 cloves minced garlic
2 cans Chickpeas (garbanzo Beans) well rinsed and drained or cooked dry garbanzos (see note)
1 14 oz. can Italian tomatoes, chopped
1 tablespoon lemon juice
1/4 to 1/2 teaspoon chili powder (depending on how spicy you like your soup)
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh oregano
6 cups vegetable broth
1/4 cup chopped flat leaf parsley
1 teaspoon red pepper flakes
1 teaspoon cumin
sea salt to taste

Cous cous:

3 1/2 cups vegetable broth
2 cups Israeli cous cous
1 tablespoon butter
1 tablespoon chopped fresh mint


1. In a large soup pot over medium-high heat, heat olive oil. Add onions, carrots, and dry spices and saute until onions are a bit caramelized, about 10 minutes. Add zucchini, tomatoes(with juice), lemon juice, garlic and fresh herbs and continue to cook for about 5 minutes longer. Cut the tomatoes in half with a wooden spoon while the soup continues to cook. If you are adding meat, add it now.

2. Add vegetable broth and Garbanzo beans, bring to a boil then reduce heat and simmer for 30 minutes.

3. While the soup is cooking, make cous cous. In a medium sauce pan with a lid, melt 1 tablespoon butter over medium heat, add cous cous and lightly brown (about 5 minutes). Add 3 1/2 cups vegetable broth and bring to a boil. Reduce heat to simmer, cover and cook for approximately 20 minutes or until most of the stock has been absorbed. Fluff cous cous up with a fark and add chopped mint right before serving. Serve soup with a scoop of cous cous, garnish with additional herbs if desired.