recipe comes with a little story, so, bare with me. Because
I was born
deficient in the area of keeping plants
alive, God blessed me with a husband who knows how to
garden and who loves to grow veggies. We currently have
a backyard that allows us, I mean him, to grow a small
crop every year. This year, he grew wax beans, snap peas,
tomatoes and pumpkins. With this crop he had help; our
four year old, Ian. He and dad planted, from seed, several
varieties of winter squash and Ian excitedly and diligently
tended to his pumpkins like a good farmer would. His
diligence paid off when he
dad harvested a few nice winter squash and 2 extremely
beautiful and meaty Fairy Tale pumpkins. One of these
pumpkins became our Thanksgiving dessert and the other
I used to make this soup. See, while I can’t grow
a plant to save my life, I can usually cook them into
something at the very least palatable. This soup turned
out fantastic. I think the secret was in the love and
care given to the main ingredient by the heart and hands
of a little boy.
Ingredients- serves 4
2 cloves of garlic, chopped
1 small white onion, chopped
2 carrots, coined
½ of a cooked and peeled pumpkin, chopped into chunks (it can be baked
in the oven or cooked in the microwave)
enough chicken broth to cover the ingredients (can use vegetable broth, too)
Salt, pepper and curry to taste
2 tbs. olive or sesame oil
Heat a soup pot on medium heat and add the oil. Once the oil is hot enough
but NOT smoking, add the garlic and onions and cook until tender and golden.
Add the carrots, pumpkin and seasonings then cover with the chicken broth.
Cook on a low heat until the carrots and pumpkin are tender enough to puree.
Use a standing blender, hand blender or Cuisinart to puree the soup, then
return to the pot or place in a serving bowl.