October Requires Pumpkins, Right?

Happy autumn, y’all! We’ve made it through the marathon of the Jewish fall holidays (Rosh Hashanah, Yom Kippur, Sukkot, and Shemini Atzeret/Simchat Torah all come tumbling one right after the other) and visits from both our families. The picture I have in my head for an ideal October involves space to breathe as the days grow shorter and the Florida heat and humidity approach marginally acceptable levels. Oh, and also a lot of soup.

We love soup and eat it even at the height of summer, but I have to admit there is a special joy in it when there is a chill in the air. I came up with the following recipe over the summer when Sampson was flying late and I was pawing through the pantry for something quick, easy, and just a little more sophisticated than ramen noodles. Random canned goods to the rescue!

Lazy Pumpkin Soup

1 can pumpkin puree (not pumpkin pie filling)
1 can diced tomato
1 can coconut milk
1 tsp (or so) of garam masala or your favorite curry powder
Salt and pepper to taste

Open cans and dump into pot. Add garam masala or curry powder. Bring to a boil over medium-high heat, then drop to a simmer for about fifteen minutes.

Remove from heat and wield your trusty immersion blender to whirr up a smooth, velvety soup. If you only have a regular blender, sigh wistfully, add one to your wish list, then proceed to work in batches to blend the soup.

If the soup has cooled down too much for you in the blending process, return it to the stovetop for a few minutes. Add salt and pepper to taste.

Serve with a dollop of yogurt, sour cream, goat cheese, or what-have-you. If you’re feeling sassy, go nuts with some hot sauce at the table. Enjoy.

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Posted on October 1, 2013, in Domesticity and tagged , , , , , . Bookmark the permalink. 5 Comments.

  1. Gosh, that sounds so good! Can’t wait to try it. I love soup. Do you have any more good easy soup recipes?

    • Thanks, Rabbi! Do let me know if you give it a try. I think it’s a pretty good payoff for something that simple.

      Most of our soup “recipes” amount to something like, “Add tasty stuff until tasty.” We use them as “refrigerator magnets,” pulling together whatever leftovers or veggies we have around. For instance, roast chicken from Shabbat dinner transforms into chicken soup on Sunday, which keeps me from getting bored with leftovers and letting them go to waste.

      If we do make as many soups as I’m hoping to this fall, maybe I’ll take notes (and possibly pictures) to share on the blog. Do we get bonus points if we combine soup-making with your hospitality challenge? ;-)

      • Oh my gosh!!!! That’s BRILLIANT!!!! With your permission, I’ll reblog your recipe and make it part of the challenge! (Mwah-ha-ha!!!! Think of the soup recipes we will score!)

        Yes, totally, bonus points!

        • I’d be honored! Reblog away. :-)

          All this talk of soup has inspired me. Dinner tonight is a lentil and vegetable soup with smoked paprika, and it already smells amazing.

  2. Reblogged this on Coffee Shop Rabbi and commented:
    To the Nth posted this soup recipe, and I replied with soup enthusiasm. Then she made a brilliant suggestion: “Do we get bonus points if we combine soup-making with your hospitality challenge?”
    To which I have to say, “Heck, yeah!” So here is a new angle on the Hospitality Challenge: share soup or any other quick, easy, inexpensive recipes that might be good for serving to your guests!
    The prize: honor and undying gratitude from other Hospitable folk.
    By the way, I recommend you check out her blog. She’s fun.

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