The same evening my friend Dora gifted me a celery root, my friend Courtney gifted me a pie pumpkin! Tonight, it was time to use produce gift #2 . . . and I just couldn't help myself. I made more soup. :)
(I had someone tell me recently that, in their experience, vegetarians only eat soups and salads. Well, while we all know that's not true, I guess my blog is reinforcing the incorrect theory! Too bad. I love soup!)
Here it is -- a curried pumpkin and apple soup:
I loosely based my soup on this recipe, but made many, many changes. Here's my version:
1 pie pumpkin, seeded, peeled, and chopped roughly
2 large apples, cored and sliced into 8ths
2 tbsp olive oil
1 tsp curry powder
salt and pepper
Roast the pumpkin and apples at 450 for about 45 minutes, stirring every 15 minutes.
2 cups vegetable broth
1 1/2 to 2 cups unsweetened, unflavored almond milk
Add the pumpkin to the broth/milk mixture, and puree. Finish with a capful of apple cider vinegar, more salt (if needed,) and a sprinkling of roasted cashews!
I also made some Honey Oat Quick Bread, to accompany my soup:
I actually followed a recipe for once! Well, except that I'm out of all-purpose flour, so I just used all whole-wheat pastry flour this time. (And I used a little less flour, since whole wheat tends to soak up more moisture.)
Now, here's the amazing part -- I had absolutely everything on hand for this meal, except for the cashews! Props to me for my well-stocked pantry. :)