I enjoy the seasons. Where I live, we have four distinct seasons. Sometimes the weather is a bit harsh and extreme (hot hot summers, cold cold winters), but overall, each season is a pleasant change from the last.
By the time fall rolls around, I’m ready for some change. I’m ready for hearty, earthy food. Move over strawberries, melons, smoothies and cold potato salad. Make room for apples, squash, potatoes, corn and pull out the nutmeg and cinnamon. Get the tea pot whistling again.
Here’s a recent meal we had:
Baked squash, herbed mashed red potatoes with a mushroom gravy, and simple salad with creamy non-dairy ranch. Simple to make, very filling and tasty to eat.
Last night I held a fall soups cooking class and we made three different soups: Tomato Basil Brown Rice Soup (using the Wellness Forum Brown Rice dried soup mix), Curried Pumpkin Soup, and Sweet Potato Bisque. We also made one of my all time favorite dressings, creamy garlic dressing. I think the curried pumpkin soup was the favorite, and since I love you all 馃檪 I will share the recipe with you, which is not mine but hails from the glorious Wellness Forum Big & Healthy Cookbook. Enjoy!
Curried Pumpkin Soup
路 戮 c. scallions, sliced
路 4 c. pumpkin puree (canned or fresh)
路 4 c. vegetable broth
路 1 bay leaf
路 1 tsp. sucanat
路 陆 tsp. curry powder
路 1/8 tsp. nutmeg
路 1 tsp. parsley (finely chopped)
路 2 c. plain soy milk OR cashew/plain almond milk
路 Salt and pepper to taste
路 Roasted pumpkin seeds OR 2 TBS. chives, finely choppedSaute the leeks and scallions in a medium to large saucepan over medium high heat until golden brown. Add 1-2 TBS water as needed to keep the onions from sticking. Stir in pumpkin puree. Add the broth, bay leaf, sucanat, curry powder, nutmeg, & parsley & simmer uncovered for 15 minutes. Transfer the soup to a food processor and puree with the soy milk or broth to reach desired consistency. Add salt and pepper to taste. Serve with a handful of roasted pumpkin seeds or chopped chives.
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