9:28 PMPosted by Magic of Spice
A Fall Soup
Pumpkin, Pear & Potato
Fall is officially here, and even in Southern California...After the heat wave that is.
I chose to use a white pumpkin aka Ghost Pumpkin, Lumina, Albino as well as a
few others. The flavor and texture are very similar to an orange pumpkin,
but have a bit softer coloring. I personally find them to be bit less sweet as well, but maybe that's just me? And the base here is fruit, so less sweet is a good thing.
As usual this soup was created in my head while grocery shopping...
I saw the pretty organic pumpkins, then organic pears. Can you see my culinary
wheels a spinnin'? Yes I know I am weird...but it works for me :)
OK, so on to the soup...Now you can make this as thin or thick as you like...Remember playing with your food is completely acceptable here :)
What you will need:
1 medium pumpkin, baked and cubed
A bit of raw sugar for the pumpkin
2-3 large pears, cubed
1 pound new potatoes, peeled and cubed
* 8 cups fruit broth, or vegetable
1/4th cup, or so, French brandy, optional
Enough water to combine with broth
to cover ingredients by about 1 inch or so
3-4 bouquet garni...filled with
Sage, rosemary, pineapple mint, chocolate mint and basil
Dried spices, crushed
Plus added directly
1/4 teaspoon vanilla paste, or extract
2-4 tablespoons butter
Ground white pepper, fleur de sel to taste
Olive oil Gouda cheese
Freshly baked pumpkin seeds :)
And a large crock pot
To stuff it all inside...
Let's get cooking:
To start off, slice your pumpkin into strips
Place on an oiled baking sheet and sprinkle with raw sugar
Bake at 400 degrees F, turning once, until soft
Remove the skins outer edge of your pumpkin slices and cube
Cube pear and skinned potato, then place in crock pot
Add broth and water, making sure to cover about an in above your ingredients
Now add your bouquet garni
Salt and pepper to taste
Set on medium to high for 10 plus hours, until ingredients has softened
Now once everything is softened and your home smells like pure fall....
Allow your soup ingredients to cool just a bit
Place in a food processor or blender, adding the soups broth to desired consistency
(I like mine a bit on the thicker side, but this is just preference)
Serve with grated cheese or on the side...I like the olive oil Gouda here :)
* For the fruit broth...I save up pieces of unusable fruit from other dishes...
Like the apple core or top and bottom of peaches
I freeze these and then place them in a pot of water, boil with no seasonings
until reduced by about 1/3rd. I then strain and freeze the broth :)
Plus, in order to protect my existence, I roasted the pumpkin seeds :)
(Toasted pumpkin seeds are a family tradition...And my kids are really big men)
Happy Fall :)
Dinner is served:
In closing I would like to add one more thing...You may have noticed by now
that we are no longer contestants in The Food Blog Project... We would like to thank you for all of your wonderful comments and amazing support all across this big foodie network. The judges have so many fantastic participants to decide upon, and we can not even imagine the difficulty there. To let you all know, we appreciate your overwhelming support :) Plus we want to remind you that this challenge is still going on so Vote for our friends still in the running...