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| Similar white bowls here, similar wood bowls here, Spoons old from Pier 1, similar here |
Good morning! How was your weekend? Mine was thankfully no where near what they predicted. Our town basically shut down on Thursday and remained so until Sunday when people started to venture out. Everything was cancelled, schools, events, small businesses, etc. We had a lots of wind with gusts ups to 50 mph, and rain but it was never really heavy. I am sure there will be whining and complaining that people were made to evacuate but hopefully they take a look at the events in North Carolina and they thank God we are not in that mess.
I have family and a lot of friends in North Carolina who are suffering everything from loss of power to damaged, destroyed and flooded homes. So please lets keep everyone in NC, including blog friends like Kristy and Beth from Design Chic in our prayers.
Lately I feel as if I lost my mojo when it comes to cooking and baking, I think because it has been TOO HOT! That changed this weekend because I was sick of being stuck inside and working or watching storm coverage. I broke out the pumpkin magazine I mentioned on Saturday and I made Bourbon Pumpkin Bread and also this fabulous Pumpkin-Ginger Soup.
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| Similar white bowls here, similar wood bowls here |
The soup definitely has a Thai or Asian flare to it and depending upon who many chili peppers you put in it has a little kick. It is a refreshing change from traditional pumpkin soup and I think you will enjoy it.
Pumpkin-Ginger Soup
Ingredients
1 15 oz. can pumpkin
1 14.5 oz. can of chicken of vegetable broth
1 1/2 cups of apricot or mango nectar
1 Tbsp. grated fresh ginger
2 cloves minced garlic
1 5 oz. can of evaporated skim milk or unsweetened coconut milk
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Dash bottled hot pepper sauce or 1/4 tsp. crushed red pepper flakes
1/4 cup chopped fresh cilantro
Garnish
Sour cream or yogurt
Dried Thai peppers
Pumpkin Seeds
Directions
In a large saucepan combine the first five ingredients(through garlic). Bring to a boil, reduce heat. Summer uncovered, 30 minutes, stirring occasionally.
Whisk in the next four ingredients( through hot pepper sauce/red pepper flakes) until smooth, then add the cilantro and stir.
If desired top soup with sour cream, peppers and pumpkin seeds.
To my friends and family in North Carolina, we have not forgotten you, you are in our prayers.
I hope that you have a great week.
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Glad you escaped the worst of the storm. I've been chatting with friends in Hong Kong, which is taking a beating right now, but they've built to withstand a lot of wind.
That sounds like a delicious soup. I've been making pasta sauce with the end-of-season tomatoes–the extra-ripe ones that are a little smashed get sold for a song (I buy tons of the not-smashed one to eat, too!). Since I freeze the sauce instead of canning (which requires a certain level of acidity to avoid botulism), I add in lots of vegetables. The latest batch was made with yellow tomatoes, and I added a big beet, a yellow pepper and half a potimarron (a kind of sweet pumpkin), plus onions, garlic and herbs from the garden. It turned out to be more pumpkin than tomato, but got a big thumbs up from the rest of the family. My sneaky way of expanding the vegetable intake…
It is best to be cautious in the face of disaster.
Glad you were spared the worst of it. That soup looks delicious. Comfort food for the approaching winter.