Monday is the first day of fall. The summer went by so fast. It is starting to feel like fall here in Ohio. We drove by a pumpkin patch the other day and it got me excited for fall.
By the way, those are not photos from this trip. That’s my niece Sophie, at a pumpkin patch up Washington State. I took those photos last year.
My Aunt Sally and I are going to make pumpkin pie tonight. We’ll make the crust from scratch with lard and butter.
I’m really excited to try this pumpkin soup recipe from my friend, Annie. Of course, we probably have another month or so of warm weather, gazpacho and pesto from our homegrown tomatoes and basil, but I will be trying this recipe when it gets cold enough in California.
Fall Pumpkin Soup
Butter (2 TBS)
Small onion (1)
Small garlic clove (1)
Curry powder or paste (2 tsp), or to taste
Sea salt (1 tsp) — where to buy sea salt
Freshly-ground black pepper (1/4 tsp)
Cayenne to taste
Very fine grated fresh ginger (1 TSB)
Chicken broth (4 cups)
Roasted pumpkin or squash (3 cups)
Coconut milk 3/4 cup — where to buy coconut milk
1. Preheat oven to 350 degrees.
2. Cut the pumpkin in half and scrape out the seeds and pulp.
3. Place cut side down on baking sheet and roast for 45 minutes to an hour, or until cooked through.
4. Melt butter in a large pot over medium heat.
5. Cook onion 5 minutes, until softened.
6. Add garlic, curry powder, ginger, sea salt and pepper and cook 1 minute more.
7. Add broth and roasted pumpkin; mix well.
8. Reduce heat to low. Cook, stirring occasionally, for 20 minutes.
9. Stir in coconut milk and serve.