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Pumpkin Post: Spiderweb Pumpkin Curry Soup

Pumpkin Post: Spiderweb Pumpkin Curry Soup

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I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Pumpkin is also great in chili!

Spiderweb Pumpkin Curry Soup

Ingredients for 4 Servings:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/8 to 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin purée
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1/4 cup light sour cream

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

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Spiderweb Pumpkin Curry Soup
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it's low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ teaspoons curry powder
  • ⅛ to ¼ teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin puree
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • ¼ cup light sour cream
Instructions
  1. HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
  2. TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
  3. PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
  4. PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
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Scrumptious Homemade Tortilla Soup Recipe

Scrumptious Homemade Tortilla Soup Recipe

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Soup is one of my all-time favorite meals; I could eat it every day during winter, spring and fall. And sometimes in the summer.

If you like to make your own stock, soup makes an incredibly delicious, hearty and healthy meal. And making stock is easier than you think. The first thing I do is store all chicken carcasses, steak bones, lobster shells or pork bones from whatever I happen to have eaten recently in freezer bags. And during the week, I also keep various vegetable trimmings in a freezer bag, then dump it into a crockpot with the meat bones or shells and let it simmer on low for several hours. Then, pour it through a sieve or use a skimmer to remove the bones and extra stuff (but keep the meat in). And voilà.

Homemade Tortilla Soup

Ingredients:

6 cups chicken or homemade broth 
1 tablespoon cooking oil
1 small onion, diced
12-16 cherry tomatoes, halved
1 large zucchini, trimmed and halved
1 carrot, peeled and quartered
1 bell pepper, halved and seeded
1/2 jalapeño chile, seeded
2-3 large garlic cloves, peeled
2-3 cups chicken, cooked and chopped
1 cup whole kernel corn
3 teaspoons ground cumin
3 teaspoons chile powder
4 tablespoons chopped cilantro
Tortilla chips and sour cream, for garnish

Directions:

  1. Place stock in large saucepan or pot on medium heat.
  2. Heat a large skillet over medium-high heat and add the oil.
  3. Coarsely chop tomatoes, zucchini, carrot, bell pepper, jalapeño and garlic (or use food processor to chop); add to skillet.
  4. Cook, stirring occasionally, for 10 minutes or until vegetables are slightly browned.
  5. Add to pot, and bring to a low boil.
  6. Add chicken, corn and cumin and chile powder and cook, stirring occasionally, for 15-20 minutes.
  7. Top with chopped cilantro, and add salt and pepper to taste.
  8. Serve with tortilla strips, sour cream and cilantro, as desired.

Print recipe below.

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Scrumptious Homemade Tortilla Soup Recipe
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Making scrumptious homemade tortilla soup is easy - and even more delicious if you like to make your own chicken stock or vegetable stock.
Ingredients
  • 4 cups chicken broth
  • 8 cherry tomatoes, halved
  • 1 small zucchini, trimmed and halved
  • 1 medium carrot, peeled and quartered
  • ½ green bell pepper, halved and seeded
  • ½ jalapeño chile, seeded
  • 1 large garlic clove, peeled
  • 1½ cups chicken breast meat, cooked and chopped
  • ½ cup whole kernel corn
  • 3 teaspoons ground cumin
  • 4 tablespoons chopped cilantro
  • Tortilla chips and sour cream for garnish
Instructions
  1. Place stock in large saucepan or pot on medium heat.
  2. Heat a large skillet over medium-high heat.
  3. Coarsely chop tomatoes, zucchini, carrot, bell pepper, jalapeño and garlic (or use food processor to chop); add to skillet.
  4. Cook, stirring occasionally, for 10 minutes or until vegetables are slightly browned.
  5. Add to pot, and bring to a low boil.
  6. Add chicken, corn and cumin and chile powder and cook, stirring occasionally, for 15-20 minutes.
  7. Top with chopped cilantro, and add salt and pepper to taste.
  8. Serve with tortilla strips, sour cream and cilantro, as desired.
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Carrots Galore: Two Carrot Soups & a Carrot Side Dish

Carrots Galore: Two Carrot Soups & a Carrot Side Dish

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Kinda Purist Carrot Soup
Kinda Purist Carrot Soup

After I’d been a member of my local farm share – Silverlake Farms – for several weeks I realized I needed more carrot recipes. These were the most beautiful vibrant carrots I’d ever seen. I’d been eating them raw or in salads, along with the gorgeous radishes I also received each week.

I scoured the internet and asked my cooking friends, but didn’t come up with anything that unusual. Turns out carrots are best in the forms you already know: carrot soup – puréed of course – glazed carrots or as part of a base (as in soups, roasts or mirepoix).

I tried various interesting-sounding dishes I concocted myself, like mirepoix chilaquiles (better than it sounds!) and as an accompaniment in braised cabbage.

I ended up making two soups – the Purist’s form (my friend who knows the right way to cook any food) and one blended with tomato. I also dreamed up a glazed carrot dish with honey and blue cheese. All were supremely delightful.

Tomato Ginger Carrot Soup
Tomato Ginger Carrot Soup

The first soup was the Purist’s. He believes you don’t need to add any sugar, no seasoning besides salt, pepper and ginger nor any chicken broth nor cream.

And it would only work if you had the correct 2-speed Waring Pro blender and homemade vegetable stock made from organic veggies, preferably purchased at a local farmers’ market. So yes, I bought the blender, but I changed the recipe.

I brought my loot over to my friend and fellow foodie’s apartment, the Comedienne. We sautéed the carrots with shallots, onions and ginger, then added sherry, basil, mint and sage stuffed inside a leek (stuffing a hollow leek with herbs was the best idea the Purist had) and let it simmer. We did add chicken stock and cream and then threw it all in the blender. It was divine.

Another cold night, I took inspiration from Au Bon Pain and tried my hand at a tomato-based soup with puréed carrots. This time I sautéed the carrots with garlic and onion (and ginger, a nod to the Purist), added store-bought organic tomato soup, vegetable and chicken stock plus a tiny bit of cream. This soup was satisfying and rustic. I ate the whole pot that night with a crisp green salad.

And finally, tired of soup, I tried a glazed carrot recipe. I sautéed the carrots in olive and grapeseed oil over high heat, adding a dash of white wine and some garlic – ginger too! – and coarse sea salt. I lowered the heat and cooked it all down a bit, then added some honey and finished it with crumbled sharp blue cheese. Honey goes very well with both carrots and blue cheese, so why not put them all together?

This was definitely the best thing I’ve ever done with carrots.

Read the results of this eating-more-vegetables-in-season experiment:

Honey-glazed Carrots with Blue Cheese
Honey-glazed Carrots with Blue Cheese

White Chicken Chili Recipe: It’s Not Complicated

White Chicken Chili Recipe: It’s Not Complicated

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White Chicken Chili
Photo by VeryBestBaking.com

 

This past Valentine’s Day, we decided to have a chili cook-off. It seemed like a much better idea for this romance holiday on a cold winter night, especially with our particular relationship statuses; “it’s complicated” seems to be most popular in our group’s social media circles.

This White Chicken Chili recipe was my submission. I love it for its creaminess, the spicy cumin taste (I actually added a bit more cumin than in the recipe) and the boost of greens with the Spinach. I also added a little cheese on top, and some folks also topped theirs with raw onions and sour cream. Wine pairing note: this soup goes great with Chardonnay.

White Chicken Chili recipe

I’m not sure if my chili won the cook-off, but it was the first pot to be emptied! It took the chill out of a cold night and it warmed our bellies and our hearts. And it’s not complicated.

White Chicken Chili

Recipe by VeryBestBaking.com

Ingredients for 8 servings:

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breast tenders
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 to 1 1/2 cups mild salsa verde
  • 1 can (15 ounces) cannellini beans, drained
  • 1 can (15 ounces) pinto beans, drained
  • 1 cup water
  • 1/2 cup loose-pack frozen corn
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1 cup fresh spinach leaves
  • Baked tortilla chips and light sour cream for serving (optional)

Directions:

HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.

ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.

CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.

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White Chicken Chili Recipe
Author: 
Recipe type: Entree
Cuisine: American
Serves: 8
 
Try this delicious low-fat version of white chicken chili!
Ingredients
  • 1 tablespoon vegetable oil
  • 1½ pounds boneless, skinless chicken breast tenders
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon ground cumin
  • 1½ teaspoons ground coriander
  • 1 to 1½ cups mild salsa verde
  • 1 can (15 ounces) cannellini beans, drained
  • 1 can (15 ounces) pinto beans, drained
  • 1 cup water
  • ½ cup loose-pack frozen corn
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1 cup fresh spinach leaves
  • Baked tortilla chips and light sour cream for serving (optional)
Instructions
  1. HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.
  2. ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.
  3. CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.
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Watch the Superbowl with Pumpkin Chili Mexicana & Wine

Watch the Superbowl with Pumpkin Chili Mexicana & Wine

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Pumpkin Chili Mexicana
Photo by Very Best Baking

Every year about now, the biggest sporting event in America rolls around: the Superbowl. There are many famous things about this game: the rivalry of the teams, the personalities of the players, and the best commercials of the year. But my favorite thing about the Superbowl is the food.

Now I don’t mean chips and dip, or hot wings from the local sports bar. I want something homemade, hearty and spicy. And easy…especially if I’m the one planning the party. And I love chili. I wanted to make mine a bit healthier, but still spicy, and pair it with some good wine – no beer for this girl.

 

Pumpkin Chili Mexicana

So I found a Pumpkin Chili Mexicana recipe, added extra pumpkin, extra tomato sauce and some beans with jalapeños, then topped it with fresh arugula (cilantro works well too), crème fraîche, white pepper and grated cheddar/jack cheese (shown above). This recipe is so versatile! And it goes well with wine.

Meat Substitutions:

  • Use ground lamb instead of turkey, with fresh mint and Feta cheese.
  • Use ground ostrich instead of turkey, with fresh oregano and Gruyère cheese (good ostrich can taste like filet mignon).
  • Use other exotic ground meats like rabbit or bison – these are a bit harder to find, but I’ve been recently inspired by meat-loving chefs in Los Angeles to try them.

Wine Pairings:

  • Lighter chilis go very well with dry to off-dry Pinot Gris or Riesling, like those from Alsace, France. You can also find excellent styles of Pinot Gris from Oregon.
  • Darker chilis go well with a Rhone-style blend or varietal. Try a full-bodied Grenache or GSM blend (Grenache, Syrah, Mourvedre). There are also many good choices from Australia and California.

So enjoy the Superbowl, try a new combination for your chili, and take a virtual wine tour. You’ll find the best pairing before the first commercial.

Pumpkin Chili Mexicana

Recipe by Very Best Baking

Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 lb. ground turkey
    2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) Pumpkin puree
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • 1/2 cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

Directions:

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.

ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

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Pumpkin Chili Mexicana
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons vegetable oil
  • ½ cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 lb. ground turkey
  • 2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • ½ cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
Instructions
  1. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
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Michel Guerard: Heaven’s Delight for One More Night

Michel Guerard: Heaven’s Delight for One More Night

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As the pleasure of the Baker’s company had already begun its slow, steady decline, the town of Eugénie-les-Bains, in France’s southwest corner, just outside the French Basque region, came just in the nick of time.

This town has long been celebrated for its healing spring waters and tranquil valley setting, and as we coasted into town on a winding road lit golden by the late afternoon sun, I could see why thousands of people have been relaxing, easing their pains, and “taking the water” here for years.

Les Prés d'Eugénie Maison Rose

Acclaimed chef Michel Guerard gives folks another reason to make the trek here to improve their health: cuisine minceur, a form of healthy cooking that Guerard invented. It’s basically cooking in a traditional French method, but with lower-calorie or higher-nutrition substitutions. Think fish steamed in a concentrated, fragrant spring vegetable broth instead of pan-fried in bread crumbs with butter. Fresh, light, satisfying and French are the defining words for Guerard’s unique, form-enhancing cuisine.

Les Prés d'Eugénie

The town was simply beautiful, with one quiet road leading through the small valley floor. Small rock and sandy paths led off each side of the road into gardens and trees and old stone churches and houses. Water fountains, flowers, lawns of grass and pastel-painted shutters on the windows surrounded us as we pulled into La Maison Rose, the most affordable of Michel’s three lodgings in town, Les Pres d’Eugenie (which, with his two restaurants, seemed to take up one entire side of town).

I felt such relaxation and peace here that I began to drink in long, slow, deep breaths of the fresh spring air, and to feel slightly better about us. Hope was peeking through the French countryside, and we would dine well tonight!

Les Prés d'Eugénie

The main house held the gourmet restaurant, while a simple restored farmhouse held Guerard’s rustic restaurant, La Ferme aux Grives — built to look like his childhood home, with food cooked over a fire in a big hearth in the main room like his mother used to cook. We chose the gourmet menu in the white and beige-colored dining room. It was the most beautiful and peaceful dinner setting I had ever seen! I could barely see any other diners for the nooks of tables and gorgeous flowers everywhere, and the waiters excelled in hushed voices and silent steps. Michel himself was also here, with a constant smile and a warm handshake.

Les Prés d'Eugénie Soup

The sun was setting and a warm breeze wafted in. I felt positively serene and agreeable to any story to come from the Baker’s mouth tonight. The wine certainly helped. And the first course was a mushroom soup, with a “cloud” and truffles on top, see above. Sigh.

Les Prés d'Eugénie First Course

Then steamed lobster with butter and herbs, plus duck breast and foie gras with a trio of citrus sauces. So delicious! And so light!

Les Prés d'Eugénie First Course Fish

And, of course, his signature local fish with fresh spring vegetables and a fresh, savory consommé.

Les Prés d'Eugénie Cheese Plate

And the cheese course: gooey French cheeses are the best antidote to anything that ails you, including affairs of the heart.

Les Prés d'Eugénie Cheese Plate lemon souffle

The desserts were the best: this was a lemon soufflé with a brûlée top. Gorgeous on the plate and heaven in the mouth.

Les Prés d'Eugénie Cheese Plate Rhubarb tarts & rhubard ice cream

I love rhubarb (reminds me of both my Kansan grandmothers) and our menu happened to have a Festival of Rhubarb listed! What luck, to enjoy a plate of rhubarb tarts and pastries along with a baked bread pudding with rich, creamy rhubarb ice cream. It was a dream.

I was thankful and full and resigned. This elegant dinner would be our last real pleasure — our last act of kindness and love — and I would always remember it with a smile and a long, deep breath.