Tag Archives: pumpkin soup

Menu Plan {30.09.2013} + Autumn/Fall Recipes I

With the temperatures starting to become cooler here, the fall recipes have come out this week.

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Here are some of the recipes I use on a regular basis for this time of year.

I will be adding more in the next couple of weeks, some are on the list for this week’s meal plan.

DAY BREAKFAST DINNER
Saturday Fresh Bread (from La Farm local french bakery) Pumpkin Soup
Sunday Bacon, Eggs, Hash browns Homemade Pizza
Monday Toast with sliced ham Split pea and ham soup + homemade bread
Tuesday Oatmeal + Banana Pot Roast + Vegetables
Wednesday Toast + Banana + Peanut Butter Meatball Spinach Pasta Bake
Thursday Green Vegetable Omlete Lentil + Kale soup
Friday Oatmeal + Dried Fruit Salsa chicken casserole 
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Pumpkin Soup

One of my son’s favorite book series is the “Pumpkin Soup”, “Delicious” and “A Pipkin of Pepper” by Helen Cooper. (images taken from google images – amazon.com)

  

These beautiful books and the time of year inspired us to make a couple of pumpkin soups. I usually make a base (pumpkin puree) that we can store by freezing it, and then we make soup from that base. This time I made the base in the slow cooker so I didn’t have to check on it all the time and it worked out great. The two soups we made were a Pumpkin Cream Soup and a Curried Pumpkin Soup.

Ingredients for Pumpkin puree (cooked in the slow cooker)

1/2 large pumpkin (chopped in ~2 inch pieces)
2 Granny Smith apples (grated ~1 cup)
1 cup carrot (grated)
1 onion (grated)
1 32 oz box of low-sodium vegetable stock

  

Add all the ingredients to the slow cooker and cook on low for 8 hours. Use a hand blender to blend the softened vegetables (be careful of hot splashes). Use immediately or place into freezer suitable containers.

  

Pumpkin Cream Soup (Kid-friendly recipe)

Ingredients 

3 cups Pumpkin Puree (from the slow cooker)
1 cup of heavy cream
salt and pepper to taste

Add all ingredients to a sauce pan, heat. I use a whisk to stir in the pumpkin puree and the cream. Serve immediately, with a  dollop of sour cream and pinch of nutmeg.

Curried Pumpkin Soup (adult version of pumpkin soup)

Ingredients

3 cups of pumpkin puree (from above)
1/2 can of coconut milk (I use a light coconut milk)
2 tsp red curry paste
1 tsp cumin
1 tsp coriander
1 inch fresh ginger (finely grated)

Add all the ingredients into a sauce pan, stir using a whisk and heat through. Serve immediately. You can add a dollop of plain greek yoghurt, topped with fresh chopped coriander.