Today I really felt the first signs
of autumn, and to my surprise I enjoyed it entirely. Normally at this time of year I’m browsing
the fall collections of clothing stores in flip flops and a tank top, wondering
if the fluffy jackets and scarves are some kind of cruel joke. I remember one October in Raleigh where we
went to pick pumpkins at an apple orchard.
It was 97 degrees outside. We
just couldn’t really get into the spirit of it all.
Today our high was 20 C, which is
about 68 F. The air was cool against a
bright blue sky, and there was a little hint of woodsmoke in the air. It’s still a bit early yet, but something
about the beginning of the fall season is just exciting to me. I always feel that there is so much potential
for adventure, and while it does happen in Raleigh, Thanksgiving has usually
come and gone by that time. This year,
the pictures on the calendar will actually bear correspondence to what’s
happening outside. I find this novel,
and very appealing. Please remind me of
this in February as I perform the delightful “Are my toes still attached to my
body?” daily check.
I stopped by our local Fruit and
Vegetable stand, and on a whim bought a huge pot of bright orange mums. I’d already bought a pumpkin a few days ago,
I just couldn’t resist it. Today was the
perfect day to use it. It wasn’t the
carving type for Halloween, but a real honest-to-goodness, this-is-food kind of
pumpkin. I decided to make a soup, as I
also had to try out my new immersion blender.
First things first, I needed to chop this baby up. My pumpkin was bright orange (think Cheetos, but in nature), small, and a
little knobbly in some places. It was
adorable. It had no intentions of being
chopped up. I got the seeds out without
much of a fuss and rinsed and set them soaking in saltwater. When it came to cubing the pumpkin so that I
could make it into food as God intended, it was a different story
altogether. I’m pretty sure I’ve split
wood softer than this pumpkin. Leah, it
was like that Butternut Squash we made, but harder.
Two hours and a couple of minor
lacerations later, I had my pumpkin right where I wanted it. It actually turned out to be a lot more than
I was expecting, so I packed up the extra and stored it in the freezer (I know
I can’t get back to it for a couple of weeks).
I then got on Google for suggestions on how to make pumpkin soup. I’ve never made it before, but I had an idea
of what it should be like, allowing that I hadn’t really thought about it
beforehand and had limited ingredients.
So here’s my basic, very simple soup recipe: 1 liter of vegetable broth,
3 cups cubed pumpkin. Put in pot. Season with the herbs on my windowsill (thyme
and parsley), and then go into the pantry and add things that smell good
(paprika, garlic, pepper, I think) cook until pumpkin is soft and then
blend! I must say, my immersion blender
is amazing. Then add crème fraîche and stir, and eat it! It was amazing. I added toasted pumpkin seeds and a bit of
parsley on top just for looks.
If you
aren’t a big squash person, try it anyways.
Any of them. Just grab the
strangest-looking thing you see and go for it.
They are pretty forgiving as a food, and they have so much versatility
and flavor- you’ll look good as a chef, every time. People who eat squash say things like ‘complexity
of flavor’ and ‘sumptuous’ and they will attribute it all to your culinary
skill. There’s no better wingman in the
kitchen than a squash. Plus they’re good
for you, with vitamin caro-plex stuff I’m sure.
Anyways, that was my fall day.
