Okay, so day two of my debut into blog-land and I am still overwhelmed with everything a blog can be. Some blogs are serious, some are fun, some share fashion tips, some upload photography, some concoct recipes, some appeal to the diy in us, some do it all! I love it!
Since my job keeps me online for a lot of the day, I tend to spend time surfing the web. So I love stumbling upon little jewels that inspire me…I’ve shared a few of my favorites on the right hand side of this page. I’ll be adding more to the blog as I find them and get the hang of all this.
For now, I’ll share a recipe I recently came across on cooks.com (a favorite recipe site of mine). I made this specialty pumpkin soup a few weeks ago for my parents and the in-laws…it was a hit!
Here is the recipe, though I made a few adjustments, which I’ve included at the bottom.
GINGERED PUMPKIN SOUP
2 cups pumpkin, cooked (I used a can, although you can spend the extra time boiling a pumpkin if you’d like!)
3 cups chicken broth
3 tablespoons butter
1 cup light cream**
1 medium onion, diced
1 medium apple, diced
1 teaspoon ground ginger
1/2 teaspoon salt
Melt butter in a heavy saucepan. Sauté onion and apple until tender. Stir in pumpkin, broth and spices. Remove from heat.
Process or blend until smooth. Return to saucepan and stir in cream.
Heat through and serve.
**I used heavy whipping cream instead of light. I also added a teaspoon each of nutmeg, garlic powder, pepper, chili powder and cinnamon. Okay, maybe it was a little more or less than a teaspoon…I’m not a “measurer.”
I served the soup with cornbread, which went perfectly. If you decide to make it, I hope you enjoy it as much as we did! In fact, in the spirit of the season, I think I’ll make it again this weekend! Bon Appetite!