Linda Novia

Issue 15

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REAL EVENTS eventos reales 30 Linda Novia Magazine | Serves: 8 INGREDIENTS: 2 Tbsp. olive oil 2 Tbsp. butter 2 medium yellow onions, diced 1/4 tsp. chili powder 2 cloves of garlic, finely diced 1 jalapeno, seeded, cored and diced 2 tsp. curry a pinch of cayenne 1 tsp. tumeric 3 - 15 ounce cans of pumpkin puree 5 cups of vegetable broth 2 cups of whole milk 3/4 cup of heavy cream salt and pepper to taste Spicy Pumpkin Soup Cooks everywhere look forward to the rich harvests of autumn to create wonderfully delicious meals. The good earth gives up her bounty of a large variety of fruits and vegetables as the weather turns cooler. We tend to then think of comfort foods like thick luscious soups, entrees with zesty sauces and tantalizing deserts. As a bride chooses the colors of autumn as a theme for her fall wedding, a cook looks at the colors of the harvest palette to adorn her table in the food she prepares and the table she sets. Shimmering golds, rustic reds, vibrant yellows or the brilliance of pumpkin come to mind. Many of us don't think of pumpkin as much more than a symbol of Halloween that we can carve a sinister sneer on, but the pumpkin is a remarkable vegetable. Both pumpkin and pumpkin seeds (pepitas) are great recipe ingredients as you will see in these Autumn Inspired Recipes DIRECTIONS • in a medium - high heat large soup pot add butter and olive oil together. • add the onions, garlic and jalapeno stirring until softened. This should take less than 5 minutes • add the spices and cook a minute or so longer • add the pumpkin puree and the vegetable stock/broth and bring to a boil • reduce heat and simmer for about 20 minutes • puree mixture.You can use different techniques to puree. a.) using a hand held blender/processor blend in the same pot untile smooth or b.) using a food processor or blender transfer soup by patches and blend until smooth. *Remember the mixture is hot and you may want it to cool off the stove before you process it. • return soup to pot and the stove. Slowly stir in the milk and cream. Adjust seasoning and if too spicy add more cream • serve in individual bowls. * see notes for serving suggestions NOTES: • This soup gets better when it sits overnight in the refrigerator. The flavors just "blend". • Serve with a dollop of sour cream or Creme Fraiche for garnish and add a sprig of cilantro or a Tbsp. of pepitas (pumkin seeds) on top. • Serve hot those cooler autumn months and serve chilled during the warmer months. • Serve with a crusty loaf of bread as a main meal or in small cups as an appetizer course. Recipes by Peggy Strople

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