Yes, eventually this post will be about truly delicious fall soups well, soup. I will tell you all about a roasted pumpkin soup that will warm you to your very toes and make your mouth and belly very happy (oh, and your jeans will be pretty happy too since they won’t be forced to make like a dyke in the Netherlands and have to hold back more of your legs and ass as a result of eating this soup).
Newsflash: being married isn’t all sweetness and light. It’s mostly an exercise in self-control. Holding back your right hook when he rips the remote out of your hand to watch another episode of Pawn Stars. Not buying the biggest butt plug you can find at the adult store to jam up his butt the next time he farts really loud and laughs because “farts are funny.” Not ramming your fork through his hand at the restaurant when says “hey, isn’t that Johnny Depp over there?” just so he can steal the last bit of food off your plate. Not calling the divorce lawyer when all of his co-workers know it’s your birthday and tell him to call you…and he doesn’t. Stuff like that. But then there’s that one thing, the thing he does that leaves you dumbfounded and speechless. He offers to take your parents (his in-laws) on vacation (and yes, you have to come too).
Do I have time to call my Dr. and get a stronger dosage of Xanax? How far will we be from the nearest coffee shop? (No, I’m not talking about Starbucks – GAG…I’m talking about Amsterdam – if you don’t know what that means, Google it). Will there be at least 2 bars near where we’re staying? Do I have to go?
All in all, the trip went well. Especially considering we were all staying in a cozy houseboat in Amsterdam. I’m pretty sure my mom thinks I’m a secret agent. Everyday someone would come up to me and either speak to me in Dutch or French asking for directions or just to strike up a conversation. I don’t speak Dutch, but I look the part. The French thing is just random, but she about passed out when I could answer their question – in French. But I think it’s good for that fear thing to be on the other foot. You know how your parents thought it was a good idea that their kids should fear them a little bit (yeah, that’s an old fashioned way of child rearing but it kept mine and my brother’s asses out of jail…so it works just fine)? I really like that the “fear” shoe is on the other foot now. HA! <note to self, recommend more cop/agent shows for my parents to watch>
Now, about that soup. You all know how much I like roasted vegetables (roasted asparagus, roasted mushrooms, roasted cauliflower, etc.). Roasting vegetables to use in soup recipes gives them a richer flavor than simply cooking them in a liquid and then pureeing them. It concentrates and sweetens their flavors.
When the weather turns cool, gray and damp (yes, that’s how it’s been here in LA the past few days) all I can think of is fall soups. After hitting the farmer’s market I picked up a HUGE (it weighed 5 pounds) cauliflower and the first of the season pie pumpkins. While driving home I had already decided to make a roasted pumpkin soup, but decided to change it up a bit and make it a pumpkin curry soup. What’s not to love about that spicy flavor of curry and an added bite from some fresh ginger?
Oh and, this soup won’t turn your jeans into a Netherlands dyke trying to hold back that excess err…water. It’s a super creamy soup and you’ll swear there’s a whole lot of cream in there, but there isn’t. In fact, this soup is actually a vegan pumpkin soup that gets its creaminess from roasted cauliflower. By using the roasted cauliflower the pumpkin flavor is tempered a bit (so it doesn’t taste like pumpkin pie in a bowl) and the curry flavor is clear and bright. Isn’t this why you’re making a pumpkin curry soup after all? If you wanted pie, you would have made a crust.
How do you know if that someone is right for you? You must have things in common. I’m not talking about how you both love walking on the beach at sunset (does anyone still do that unless they’re on vacation?), you both snuggle in to watch the latest Gossip Girl or your undying devotion to sharing a plate of chili cheese fries at your favorite diner.
Nope, what keeps a couple together are the things that you both loathe. Okay, maybe even hate. The stronger the dislike of the the thing, the more conversation and laughter you will have together.
Things Craig and I bond over….
Hipster dorks who wear scarves regardless of what they are wearing or what the temperature is.
People who have no table manners.
Women who have had too much plastic surgery on their faces.
What do you bond with your spouse or significant other over?
Recipe: Roasted Pumpkin Curry Soup
- 2 Pounds Pie Pumpkin (sees removed, peeled and chopped into 1 – 2 inch pieces)
- 2 Pounds Cauliflower (roughly chopped)
- 4 Tablespoons Olive Oil
- 6 Cups Vegetable Stock
- 1 Cup Apple Juice
- 1 1/2″ Piece Fresh Ginger (peeled and grated)
- 2 Teaspoons Curry Powder
- Sea Salt
- Freshly Ground Black Pepper
- Preheat oven to 425 degrees Farenheit.
- Spread out pumpkin on one baking sheet and cauliflower on another baking sheet.
- Drizzle pumpkin and cauliflower with 2 tablespoons of olive oil each and make sure that everything has a fine coat of oil on it (that means you’re going to get your hands dirty – mix it up with your hands).
- Place one pan in the top 1/3 of oven and the other pan in the bottom 1/3 of oven and roast for 40 minutes.
- After 40 minutes, switch the pans and roast for another 20 minutes. Pumpkin and cauliflower should have browned edges when done.
- Remove pans from oven when done.
- In a large saucepan add the roasted cauliflower and pumpkin.
- Next, add in the broth, juice, ginger and curry powder. Stir to combine.
- Over medium high heat continue stirring until the liquid begins to boil.
- Remove from heat and puree the contents of the pan with either a stick blender or pour the soup into a blender to puree. (If you use the blender, make sure you vent the top so that the hot liquid doesn’t explode all over you and your kitchen.)
- Add salt and pepper to taste.
- Garnish with plain yogurt and pepitas.
Make sure that you use a pie pumpkin, regular pumpkins (that you use for carving) are not the same. They are very watery, stringy and don’t have much flavor. They won’t kill you, they just don’t taste good.
If you want your soup to be thinner, add more vegetable stock.
You could top this soup with all kinds of things, so let yourself go crazy.
The yogurt I used on this was vegan.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s) 15 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Gluten free
Number of servings (yield): 6
Culinary tradition: USA (General)