ironamma

A new wave of vegetarian cooking!

Archive for the tag “cream”

Pumpkin Cream Soup

We recently were gifted a Vitamix blender from Costco. After going through some of the Vitamix recipes, my daughter and I decided that since it’s the season of “pumpkin” that we would take the Butternut squash recipe in the book and remake it with pumpkin and put our own twist on the spices. It is fun to take a original recipe and turn it into a beautiful new one, except for things like Jalapeno corn bread – don’t TOUCH that recipe. (we’ll post that closer to Thanksgiving – if you are lucky!!)

The winter evenings are coming closer, and we are experiencing colder mornings and nights – Sopa is an excellent way to warm up and be satisfied. The way we mixed all the ingredients has a South American touch. South Americans use a lot of squash, and corn in their recipes so you guys can think of the Macchu Picchu mountains while surrendering to this soup. Perhaps you will think instead of a spooky Halloween where you are in a dark pumpkin patch and an evil witch is following you. Wherever your taste buds and imagination take you, I am sure you will enjoy this blend of vegetarian soup.

 INGREDIENTS: 

  • 2 cups chopped pumpkin – add 2 tbsp of water and microwave uncovered for 5 minutes
  • 1/4 cup of Pepperjack or Cheddar cheese
  • 1/2 cup of Organic 2% milk
  • 1/4 cup of V8 Juice Low Sodium
  • 1 Green Chile
  • 1/2 cup of chopped Onions
  • 1/2 cut chopped apple
  • 2 stalks of Green Onion
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of white pepper
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of rosemary
  • 1/2 teaspoon of blended Italian spices
  • 1 cup of Tortilla Chips
  • Top with Croutons as needed

PREPARATION:

  • Take all the ingredients above. Throw it in the Vitamix blender/ or other blender.
  • Slowly blend on low speed and ramp up to the highest speed.
  • Let all the ingredients get pureed into soup form.
    • (The Vitamix does take hot ingredients so after you heat the pumpkin in the microwave you can dump straight into the blender)
  • The soup should already be warm because of the cooked pumpkin, if not transfer soup from blender into a microwave friendly dish and microwave on high for 3-5 minutes.
  • Top with Croutons, or sliced apples.

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EGGPLANT (BRINJAL) BRUSCHETTA

What makes this spread different from the classic tomato spread is that it is creamy and made from eggplant. Nutty flavor of Parmesan, slight hint of garlic and dill, salt from the feta and coolness of the yogurt all comes through.

INGREDIENTS:

1 large eggplant (peel, dice into small cubes, spray with cooking oil and microwave covered for 3 min.)

1/2 white onion or 2 shallots

2 garlic cloves minced

1 cup Greek yogurt

1/2 cup salty sheep or goat cheese

1/4 cup Parmesan (preferably freshly grated Parmigiano-Reggiano)

1/4 cup sun dried tomatoes finely chopped

1 to 2 tbsp fresh dill

1 to 2 Thai chilli seeded and minced

Seasoning:

2 tbsp olive oil

1/4 tsp caraway seeds or cumin

1/2 tsp onion seeds

1/3 red chile powder or flakes / to taste

1/ 2 tsp sea salt

PREPARATION:

Temper caraway and onion seeds in hot oil, reduce heat and add red chile powder, garlic and onion. Saute until soft.

Add and sear eggplant for few minutes, then turn off heat and add sun dried tomatoes, salt, green chiles and after it cools – Parmesan, goat cheese, dill and yogurt. Fold gently all the ingredients.

Enjoy with any Italian bread, sour dough, pita or bagel – soft or toasted / dry or garlic buttered. To the bread add a thin slice of fresh mozzarella, tomato and eggplant spread.

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