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Perfect Pumpkin Soup for Winter

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We are non-conformists, so this is going to look a little different from normal recipes. I don’t have a ton of time, and I really hate having a dirty kitchen (since my husband and his German-self yells at me). Every part of the below process, except the bread, goes in 1 bowl, 1 pan or 1 dish.

This is certainly not a quick dish, but it is the kind of dish you can walk away from and let cook while you do something else. As with all soups, it is always better the next day, which makes a dinner party very easy on the day of if you can plan ahead.

A L L   T H E 

Fixings

Serving-Size

 

(10) 10oz bowls of soup including garnishes & 10 slices of bread

 

Ingredients

 

Bread

  • Crunchy topping (Toss and sauté.)
    • 1/4 cup raw sunflower seeds
    • 1/2 cup raw pumpkin seeds
    • 1/4 cup raw sesame seeds
    • 1/2 tsp olive oil
    • 1 tsp salt
  • Base (Mix dry ingredients into wet ingredients, form into a frisbee, cover with a kitchen towl and set aside to let rise for 1 hour. Bake for 45 minutes at 350 degrees.)
    • 3 cups of gluten free all purpose flour
    • 1 tsp xantham gum
    • 1 tsp salt
    • 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1 tbsp olive oil
    • 2 eggs (cold)
    • 2 tsp yeast + 1/4 cup hot water
    • 1 cup water

Soup

  • Base (Peel pumpkin and cut into 1″ chunks, bake with half of onion, 3 cloves of garlic and cubed potato for 30 minutes, then switch to broil for 10 minutes. Meanwhile chop and sauté all the remaining ingredients (except herbs) until the onions are clear and the rest is a nice golden brown. Add water to the middle of your large pot and put a lid on it until boil. Pull out everything from the oven and toss into the soup. Let cook for 30 minutes. Put in herbs and add additional salt or herbs as needed for flavor. Add more water as needed. When ready to serve, add in coconut milk and use an emersion blender to make a chunky substance. You can substitute using a blender, but only do up to 1/2 of the soup. Do not blend entirely.)
    • 1 medium green, yellow or red pumpkin
    • 1 large yellow onion
    • 6 cloves of garlic
    • 1 potato
    • 4 small carrots without tops
    • 3 stalks of celery
    • Olive oil
    • Salt & pepper
    • Handful of fresh thyme & oregano
    • 1/2 cup coconut milk
  • Toasted pumpkin seeds (Toss and bake.)
    • Seeds from pumpkin leftovers
    • Olive oil
    • Salt & pepper
  • Carrots (Toss and sauté.)
    • 20 peeled small carrots with partially cut tops
    • 1 tbsp honey
    • Salt
    • Olive oil
  • Flat pancakes (Mix together and fry.)
    • 2 cups gluten free all purpose flour
    • 1 tsp xantham gum
    • 1 tsp ground flax seed + 2 tbsp warm water (let this stand for 2 minutes)
    • 1/4 cup coconut oil
    • 1 can Aranciata San Pellagrino
    • 1 tsp baking powder
    • 2 tbsp maple syrup
    • 1/4 tsp salt
    • 2 tbsp olive oil
    • Water as needed for consistency
  • Crispy kale topping (Toss and bake.)
    • 1 bunch of curly kale
    • Olive oil
    • Salt & pepper

 

Important-Information

 

Make sure that you are properly making your pumpkin nice and crispy by putting it first on bake around 300 degrees for about 45 minutes, and then broiling at 500 degrees for 10 minutes. You want it to be a dark, golden color. Make sure to rotate often.

Timing is everything. If you can get the bread mixed and rising while you get the pumpkin cut and in the oven, you will have enough time to lower the temperature of the oven and put in the bread before the soup is done. Juggling is what parents do best, so this shouldn’t be a challenge!

 

Making-Magic

 

Your taste buds are different then mine, so I am going to leave the olive oil, salt and pepper quantities to you. Salt enough to bring out the flavor, but don’t overwhelm. Leave the option to your guests to add a second helping of salt if they desire.

Arrange the soup and its toppings however you think it will look best. Don’t feel shy to give it a go and try something a little outrageous with the presentation and don’t feel obliged to make it look like our version. You can even put a side plate with the pancakes and the carrots and bread if you choose.

 

Conclusion

 

What you will have at the end of your labor, is a hearty and tasty meal. It is more than just a soup, and it is perfect for parties where you just want to sit around the fire or the coffee table, without messing with a formal sit down meal. This is a great meal to have with friends because it is thoughtfully prepared, and in some ways labored over.

D O N ‘ T   H A V E   T I M E   T O   M A K E   I T   F R E S H ? 

Buy Instead

M E A L   W I T H   F R I E N D S

Monica’s House, Fall 2011

What fun! I had been staying with my friend Monica on a trip back to London, just having given up my apartment and have moved back to the States and I wanted to see all my friends. Monica let me host everyone at her house. For some reason many of the photos are lost, but the food ones remain and the two photos of my best friends, Surrinder and Monica. I loved being able to cook dinner for everyone and it was a great way to catch up on a sunny, but chilly weekend day.

D E C O R A T E   Y O U R

Pumpkin

Pumpkin Soup

Celebrate the season with something unique on your table or at your seating area. Decorate for the fall with leaves, or even use mini pumpkins for the serving bowls. Found a few ideas through Blovely Events, too.

DIY-Ideas