Didn’t kirst’s last post just hit right to the core? I know I am constantly struggling with balance and how to live life to the fullest, be a loving wife, caring mom and still feel like I am a member of society. Your notes and comments were all so sweet and I just loved the sense of understanding and care! I really loved what one comments said about re-defining “having it all.” It’s so true that we all need to lower our expectations for ourselves and others. That is so hard to do and I needed the reminder that even if life is crazy and I feel like I am failing, it’s going to be ok.
Anyway- on with the post. For several years now I have been saying I am going to make our family a cookbook. You should see my recipes right now…what a mess! Some are on recipe cards, some are on scrap pieces of paper, some are saved word documents, and some are just in my brain. Like I said- a mess!
I am finally doing it! I have finally started going through the recipes, making them and taking pictures of the ones that we eat on a regular basis in hopes of compiling them all into a family favorites book. As I am doing this, I thought I’d share some of them with you all.
Today I am starting with pumpkin soup. Our whole family loves this soup and Keadryn said “Mmmm, tastes just like fall!” when we had it the other night. I should also say that Drew isn’t a huge fan of soup for dinner, so I generally serve it with grill cheese sandwiches. And sometimes chicken. And sometimes a whole buffalo (kidding.)
1 TBS olive oil
1 tsp italian seasoning
1 tsp oregano
1/2 medium onion, diced
3-4 cloves of garlic, minced
1 small/medium pumpkin, seeded and cut into 1 inch cubes. (3-4 cups)
2-3 cups chicken or vegetable stock
1 cup cream or milk (we use 2% milk)
In a medium size pot heat olive oil. Add the onion and saute for a couple minutes, then add the garlic and spices and saute for another couple minutes. Next add 1/3 of the pumpkin and saute for several more minutes, until the onions are transparent and the pumpkin is tender. Stir to break up the pumpkin. Add the remaining pumpkin and stock and bring to a boil. Turn the heat down and simmer until the chunks of pumpkin are tender. Finally, add the cream or milk and give it all a final stir (the pumpkin you added at the beginning should now be part of the broth). Garnish with parmesan cheese and serve immediately. I promise, even if you are sitting in a desert and it’s 85 degrees outside, it will feel like fall.
Also- if you don’t like chunks in your pumpkin soup, you can puree this with a bullet or in a food processor…I like the texture with cubes of pumpkin though- it seems heartier. And it is easier for the kids.