powerful orange soup
Oct. 19th, 2006 11:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyLast week, I was apparently craving beta carotene. I decided that it was the right time of year to make my famous pumpkin soup.
Very often I go the squash-pumpkin-apples-curry route. But not this time.
I started by buying half a Carribbean pumpkin from Farmer Al at the Davis Square Farmer's Market. At first I wanted to protest, and insist on an entire pumpkin, and then I picked up the half pumpkin. Yikes! Tons of flesh.
Added to the soup pile were onions, fresh organic carrots, two sweet potatoes, one butternut squash and one acorn squash. I took it all home. Yup, that's why they call it a POWFUL orange soup.
My first step, as always, was to slice the squash into wedges and roast it in the oven at 350. Delicious squash smells permeated the apartment. (If you're making a small batch and want to save power, you can do it in your toaster oven. I'm sure it could also be done on the grill.) Aside from the aroma, roasting cuts down on the otherwise watery quality of squash, as well as giving it a rich, smokey flavor.
Once the squash was done, I sauteed an onion in my soup pot. Then I covered it with Better than Bouillion veggie stock and water. While it was simmering, I chopped the sweet potato and carrots and added them. I split a bulb of garlic and added four or five cloves. I also put in pepper and ginger. I peeled the skin from the squash and added it. Then I let everything simmer for a few hours. I put in some cooking wine and lemon juice to taste, blended the whole thing with an infusion blender, and grated asiago cheese to go on top. Yum!
I put away several containers of this soup in the freezer, and am looking forward to having it during sick time later in the year.
Very often I go the squash-pumpkin-apples-curry route. But not this time.
I started by buying half a Carribbean pumpkin from Farmer Al at the Davis Square Farmer's Market. At first I wanted to protest, and insist on an entire pumpkin, and then I picked up the half pumpkin. Yikes! Tons of flesh.
Added to the soup pile were onions, fresh organic carrots, two sweet potatoes, one butternut squash and one acorn squash. I took it all home. Yup, that's why they call it a POWFUL orange soup.
My first step, as always, was to slice the squash into wedges and roast it in the oven at 350. Delicious squash smells permeated the apartment. (If you're making a small batch and want to save power, you can do it in your toaster oven. I'm sure it could also be done on the grill.) Aside from the aroma, roasting cuts down on the otherwise watery quality of squash, as well as giving it a rich, smokey flavor.
Once the squash was done, I sauteed an onion in my soup pot. Then I covered it with Better than Bouillion veggie stock and water. While it was simmering, I chopped the sweet potato and carrots and added them. I split a bulb of garlic and added four or five cloves. I also put in pepper and ginger. I peeled the skin from the squash and added it. Then I let everything simmer for a few hours. I put in some cooking wine and lemon juice to taste, blended the whole thing with an infusion blender, and grated asiago cheese to go on top. Yum!
I put away several containers of this soup in the freezer, and am looking forward to having it during sick time later in the year.
