Guest Blog! Pumpkin Soup!

We'd like to thank Dominique for sending us this great recipe for soup!  Its sloooowly beginning to warm up here in The Big Easy, but still cold enough for some soup!


Check out Dominique's blog at " I Must be Mad"  

- Jess K.

I killed Kenny...then i ate him!

Don't worry Kenny was a pumpkin! Here is the recipe for Kenny soup...

Ingredients: 

1small pumpkin or 1/2 a medium pumpkin - DE-seeded and cubed (1" cubes)

2small onions - peeled and cut into 6wedges each

3fat garlic cloves - separated but not peeled or crushed

1pint/550ml of vegetable or chicken stock

Salt'n'Pepper (not the girl band)
Olive oil

And a mix of the following according to your own tastes;

1/2tsp of ginger powder

1/4tsp chili powder

(i used this one with a little shake of white pepper also)

or 1/2tsp of curry powder

or 1/2tsp of cinnamon

Instructions:

1. Pre-heat oven to 200-220 degrees (Gas 4-5)
2. De-seed and cube pumpkin, put the seeds to one side for later. Bin the skin. Peel and cutonions into six wedges each. Put veg in a roasting tin/tray (we used a large Le Cruset dish) add the garlic whole with its skin on. Mix so all is coated in the oil.
3. Roast for about 40mins until pumpkin is golden brown and soft to touch. Squeeze the garlic out of its skin and into the veg. Pour all veg into a large mixing bowl or saucepan.
4. Meanwhile (whilst near the end of roasting the veg) bring a large pan of your stock to the boil.
5. Pour the stock into the bowl of veg and puree to your desired consistency. (if to thick you can add plain water to thin it out, i added about another 250ml)                                                                 
6. Now add your chosen spices/flavour and season to taste. (You could also add a little soy or Worcester sauce if you like)
7. Heat through and serve with a sprinkle of your roasted seeds and sweet potato wedges (recipes to follow) Or just crusty bread if you like?
8. Don't forget the glass of vino!!!!

                                         ~ENJOY~

 This recipe makes 2adult portions and 1baby portion. For baby's portion you need to spoon out enough for 1 serving for them before you add any seasoning (NO salt for baby)

Grandma's Broccoli Cheddar Soup

Grandma's broccoli cheddar soup
Guest Post by Chrystal Armbruster

1-2 head broccoli,chopped (you could use the already chopped stuff a bag or 2 would do)
4 oz baby carrots cut in quarters
1 can cheddar cheese soup
8 oz milk
1 onion
tbs flour
1/2 stick butter
shredded cheddar-optional.

Boil carrots and broccoli. Dice up onion and fry in 1/2 stick butter when they begin looking caramelized add tbs flour. and stir this will look thick. Once the broccoli and carrots are soft drain.

While keeping the vegetables in the drainer use your large pot (that's still warm from boiling) and add 1 can cheese soup 1 can milk whisk. Add in broccoli carrots and onion.Garnish with cheddar cheese.