Archives for October 2010

Pumpkin Soup with a Spanish Kick!

Hey ya’ll! Fall is finally here! Well…almost…if you live in Texas, that is. I was driving down one of the main streets in Austin the other morning and I could feel it, hear it, smell it…the arrival of the Fall season. The hazy autumn sunrise was magnificent, the birds chirping their sweet tunes…welcoming Fall. As I glanced to my left I saw a couple walking towards the local coffee shop, hand-in-hand, dressed in light sweaters and pining for that seasonal pumpkin latte. It was almost as if I wanted to park my car on the side of the street, jump out, and begin running towards Town Lake…letting the wind carry me away as the brightly colored leaves fall off the oak trees behind me. I think Fall is actually beginning to become my favorite season. I look forward to Halloween, when I can go to Walgreen’s and stock up on my favorite Reese’s candy (but these are the special kind that are usually shaped like witches or goblins), watch scary movie marathons on ABC family, and wear the assortment of scarves that have been tucked away at the back of my closet for several months. Anyways…you get the picture…I’m falling in love with FALL! To make matters worse, I am craving all of my Fall favorites…pumpkin pie, turkey, cornbread dressing, and any kind of “warm me up” soup. From tomato basil, to broccoli cheese, to french onion…I gotta have em’ all! This time around I have gotten creative and spread my wings with the soup idea…and believe me…this one will warm your heart, and the tip of your tongue! I call it my Fire-Roasted Pumpkin Soup! It’s super-duper easy to make. Took me about 15 minutes, max! I hope ya’ll enjoy it and fall in love with fall all over again! Goodness, I am so cheesy!
1 Tb. extra-virgin olive oil
4 cloves of garlic, minced
1 tsp. cumin
1/2 yellow onion, finely diced
1 tsp. red curry paste (I used Thai Kitchen)
1 15 oz. can pumpkin (I used Libby’s)
1 15 oz. can H-E-B brand Fire-Roasted Diced Tomatoes
1/2 c. Frontera Jalapeno-Cilantro Salsa
1 4 oz. can diced green chile’s
1 c. vegetable broth (I used organic, less-sodium)
1 14 oz. can light coconut milk, as needed (I used about 1 1/4 cups…but add more if you like a thick soup)
sea salt and pepper, to taste
Palmful of chopped cilantro
1 tsp. agave nectar, or honey
Juice of 1 lime
1. Heat the olive oil in a dutch oven, or heavy soup pot over med-high heat.
2. Add the onion, garlic, and cumin, and red curry paste and stir for about 2 minutes.
3. Add the pumpkin, tomatoes, salsa, and green chile’s, stir to combine.
4. Add the vegetable broth.
5. Heat the soup through to a simmer, and gradually begin adding the coconut milk, beginning with 1 c. and adding to your liking.
6. Stir in the cilantro.
7. Add the salt and pepper, taste for seasoning.
8. Stir in fresh lime juice for a burst of fresh flavor.
9. Reduce to low heat and serve immediately!
Tip: Might be good with a little crumbled feta, or shaved parmesan cheese on top! Muy delicioso!