Pumpkins, am I right?

Are they vegetables? Gourds? I don’t know, and I’m not going to Google it. In an effort to release my creative frustration on a platform other than Instagram, I decided to create this blog, thanks to the nurturing push from my dear friend, Jayla. She thinks I’m way cooler than I actually am (bless her soul).

Today is weird and good. Daylight savings time ended last night, so I woke up too freaking early for a Sunday. I walked my dog and it actually looked like fall outside. I did laundry so my coworkers don’t think I only wear black. I lit some candles and downed some coffee, blacker than my clothes. Then, I saw the giant tub of week-old pumpkin purée in my fridge, leftover from the cookies I made last weekend.

A few weekends ago, I shared a delicious meal with my family at The Farm Table in Placerville, CA. It was a charming little quick-service spot along Main Street (Probably Placerville’s ONLY street..) and they are popular for their locally-sourced charcuterie, which we didn’t try lol. Today, I freehanded a soup that was loosely inspired by the soup in the bottom right of the picture above.

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Step 1: Roast your veggies. I peeled and chopped 4 average sized carrots and tossed them in olive oil and cracked pepper. (Tip: add salt AFTER roasting to prevent the salt from drawing out the veggies’ moisture. You want to roast, not steam.) Then I split a red bell pepper in half, and massaged the inside and outside with olive oil. Next I cut the top off a whole head of garlic, drizzled it with olive oil, and wrapped it in foil. I threw the whole pan into a 400°F oven for 40 minutes, tossing the carrots halfway. At this point, your house will smell like exactly what you think it will smell like.

Steps 2+3+4+5+6: Heat up some oil in an enameled cast iron dutch oven, and toss in half an onion, diced. You can do this in a regular boring pot, but I’m a really interesting person. After the onions are tender and brown, throw in all of your roasted vegetables. Be sure to peel away the pepper’s skin. I squeezed the entire head of garlic into the pot, because roasted garlic is my favorite food probably, but a normal person might use less. Not pictured: I then added almost a whole 29 oz. can of pumpkin purée, chicken stock and cashew milk, eyeballing the amounts. You can always add more liquid if the soup is looking a little chunky. For a kick, I added some nutmeg, cinnamon, brown sugar, salt, and a lot of freshly grated ginger.

Step 7: Take the goopy mess off of the stove, and use an immersion blender to blend blend blend. Blend it as well as you’d blend your foundation. I added more stock and cashew milk at this point. After everything is combined, return the pot to the stove on low heat until it’s the perfect soup temperature.

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Step 8: Garnish with whatever you want to eat at the moment. For me, it was cheese. I used a 3 cheese blend of romano, asiago, and parmesan. I’m sure some greens would be good in it too, or sour cream.

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Cheers from Moose and I.

@meemoomoose

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