Friday, October 24, 2008

Thursday Night Recap: October 23

Eats: Homemade pumpkin soup with ciabatta bread rolls. Soup recipe to follow.

Drinks: A small glass of white wine for me. Brian may have had a couple, plus some beers.

Dessert: None. Are you kidding me? I was so full from that dinner!

Entertainment: The usual: The Office followed by Grey's.

Pumpkin Soup Recipe

This one takes some time but it's well worth the effort. I started making it during naptime and then reheated the pot on the stove and added the cream just before Brian got home. Everyone in my family was a happy camper.

2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced*
1 tablespoon sage leaves
3 cups chicken stock
1 cup cream
Salt and Pepper to taste

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin and sage until all are tender. Puree mixture in your gadget of choice. You can use a food mill, blender, food processor or hand blender. I used a food processor. Return the puree to the stockpot, add chicken stock and simmer for 15 minutes. Then add cream and simmer for 5 more minutes. Do not boil. Season to taste with salt and pepper.

*In the past I've never wanted to chop up a whole pumpkin so I've used squash instead. However, I was at Trader Joe's yesterday and found a whole bin of these handy dandy baking pumpkins. They are a little bit larger than an acorn squash and oh so easy to cut and roast.

To roast, cut the pumpkin in half and scoop out the seeds and strings. Then cut each half into quarters. Place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees for about 30 minutes or until soft when pierced with a fork. Let cool and then peel off the skin. The skin peels off a lot easier than I thought it would!

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