Pumpkin Soup

If you don’t feel much like knitting

you can always go to the commissary, coming back with the ingredients for Pumpkin Soup.

Ingredients
Take two surly teenagers and get them to peel, remove the slimy seeds and quarter the $0.85 pumpkin.

Then chunk it up into a nice pan (isn’t that just a wonderful WMF pan that I found on sale? – big enough that it makes having a glass topped range with five heating spots well worth while.)

while the pumpkin is cooking, just barely covered in a layer of water. (tarragon, cilantro, onion, and parsley added to improve the flavor).

quickly sauté some green onions for topping

After running the now cooked pumpkin through a food processor, add back in the cooking liquid and make a couple of decisions.

1) Dairy meal? Add in a cup of light cream –

and serve with warm rolls and salad, let your dinner companions salt and pepper to taste and top with the green onions.

2) Non-dairy? Make sure that you really have pureed the pumpkin well. Add a cup of red wine and let it simmer long enough to cook off the alcohol. Serve as a side soup, or with dark bread and salad.

3) Spicy? Add cumin while cooking, plus a bit of cayenne. If you don’t like to add red wine to your cooking, a small amount of vinegar will improve the bite.

Whole prep time is less than an hour (including the complaining teens).

We watched Surf’s Up on DvD. Glad I hauled my knitting back out. Shall we say – not one of the greater children’s animated flicks? Except for the chicken.

-Holly