I recently went back to school shopping (yes, homeschoolers need ‘school supplies’ too) and was in utter shock as I went through the store. There is was, right next to the back to school supplies aisle: the Halloween candy aisle. Now it wasn’t in its full glory as it will be in another four weeks but am I the only one who realizes that it’s still August? Well, I was in for another shock because when I went to go pick up my produce later that day the first batch of pumpkins for the season sat staring me in the face. They’re not on sale and they were smallish compared to what will be coming out in another few weeks but all the same ‘tis the season for pumpkins and apples and all that harvest produce that makes me love fall. (And we do hope Mary Ann keeps those produce articles coming don’t we?)
So I figured I’d better get on the ball, put away the summer recipes and pull out the fall ones. This is a delicious pumpking soup–savory and sweet all at the same time and although I admit it’s a little unusual, it’s a delicious way to incorporate those veggies into your meal. (And I’ll add that four of my five children love this soup!)
You will need:
1 tablespoon butter
1 cup onion, chopped
3 tablespoons whole wheat flour
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1/4 teaspoon salt
2 (14 oz.) cans of low sodium chicken broth
3 large sweet potatoes, peeled and finely chopped
1 (15 oz.) can of pumpkin
1 cup 1% milk
1 tablespoon fresh lime juice
Directions:
1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.
2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup. (You can also use a hand blender if you have one and skip the straining.)
4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
5. Remove from heat and add lime juice.
For more fall recipes make sure you check out the cookbook!
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