Fall In The Spring

We are technically moving into Spring here. Not wanting to miss the Fall festivities, when driving by souks I have been scoping them out and I spied pumpkins for sale.  I love baking with pumpkin and am quite used to opening a can and dumping it in the bowl.

I feel like this is the great start to a joke, "There were three ferenji walking down the street and… " 

This is way cheaper (and harder) but then I can feel all homemakerish. One cooked pumpkin had about 18 cups of pureed pumpkin. We've had pumpkin bread, pumpkin muffins, pumpkin soup, pumpkin cake, pumpkin cookies and pumpkin pancakes. We've had some wins and some losses with all the new recipes.

As many of you have graciously shared vegetarian recipes with me, here's one we loved. I served it over rice as I didn't think The Littles would eat a whole bowl.

Curried Pumpkin Soup

2 Tbsp olive oil

1/2 cup chopped green pepper

4 cloves garlic

1 chopped onion

3 Tbsp flour

1 tsp salt

2 cups chicken stock

2 cups pumpkin puree

2 cups milk

1 1/2 cup pico de gallo (with tomatoes, onions, chili peppers)

Curry powder (to taste)

Cumin (to taste)

Cayenne pepper (to taste)

Sautee garlic, onion, and green pepper. After 4 minutes, add curry powder, cumin and cayenne, for three more minutes. Blend in flour and salt. Add  broth and heat until it thickens, add remaining ingredients and heat through.