Friday, October 28, 2011

PUMPKIN SOUP

It’s Fall. I am too busy making Halloween costumes to think about preparing an elaborate meal. Besides, it is nice to come home to a nice bowl of soup and some fresh sourdough bread (I have a bread machine, and I use the recipe that came with the machine – it is perfect). When I started making this soup, I thought, “Hmmm… seems kind of boring. Oh, and when am I going to use that eggplant that I bought the other day?” So, that’s how it started. Once I added the eggplant, I thought it needed something to sweeten it up just a little bit, so I added an apple. Then, it needed to be tied all together – so in came the curry and coconut milk. Not a likely combination, but not an unlikely one either. It worked, so I thought I would post it. Not to mention the fact that my kids ate it right up! My son even took the time to say, “I like it, Mommy!” Yeah! Well, my work here is done. If you have about 5 minutes to chop and throw everything into a Crockpot, well then, your work will soon be done too. Enjoy!

Ingredients:
2 cans pumpkin puree
1 quart No-Chicken stock or vegetable stock
1 small eggplant, peeled and cubed
1 medium onion, chopped
1 can light coconut milk
1 Tbs. garlic, chopped
1 red apple, peeled, cored and chopped
2 tsp. herbs de province
2 tsp. salt
1 tsp. smoked paprika
1 tsp. curry powder
 
Directions:
Are you ready? This is going to take a while. Okay, here goes. Put everything into a Crockpot and let cook on low for about 6 hours. Put everything into a blender (you may have to do a few batches) and puree until smooth. Yep. That’s it. It is a cinch to make, but tastes very gourmet.