It’s that time of year here in the northern hemisphere – fall! I love fall, the colours, the crisp air, relief from summer heat (I don’t like it too hot which is why I like Vancouver so much), pumpkin pie, pumpkin spice everything, cozy sweaters and soup! I definitely get cravings for those warm comforting foods like soup. I tend to like cream based soups the best and still have fond memories of coming home for lunch when I was in grade school and having tomato soup and a grilled cheese sandwich.
As I focus on researching and creating my next blogs with updates on where I am in my journey both professionally and personally I thought I’d post a quick blog with a few of my fave soup recipes.
Spicy Pumpkin Soup
Prep time: 10 minutes Cook time: 30 minutes Yield: Serves 4 to 6
1 Tbsp unsalted butter
1 1/2 cups roughly chopped yellow onion
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons minced, peeled fresh ginger
1 1/2 teaspoons yellow curry powder
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
Small pinch of cinnamon
1 teaspoon of kosher salt plus more to taste
4 cups low sodium chicken stock (or vegetable broth for vegetarian option)
2 bay leaves
2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*
1 cup water
3 Tbsp heavy whipping cream
1/8 teaspoon black pepper
Yogurt (for garnish)
Toasted pumpkin seeds (for garnish)
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Purée in food processor. Freeze whatever you don’t use for future use.
6 slices cooked bacon*, diced
3-4 cups good-quality chicken or vegetable stock
2 pounds Yukon gold potatoes**, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease* (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives,
Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)
2 cups shredded cooked chicken
1 tsp olive oil
1 medium yellow onion, diced
1 stalk celery, diced
1 red bell pepper, diced
2 tsp garlic, minced
3 cups low-sodium chicken broth
1 cup frozen corn kernels
1/2 tsp salt
1/4 tsp pepper
1/4 cup all-purpose flour
2 cups almond milk
1/2 cup sharp shredded Cheddar cheese
Green onion, thinly sliced (for garnish)
1) Heat olive oil in medium saucepan over medium heat.
2) Add onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
3) Add chicken broth and bring to a boil, reduce heat and simmer for 10 minutes.
4) Add corn and simmer for 3 minutes.
5) Place flour in a medium bowl and slowly whisk in the milk until mixture is smooth.
6) Slowly whisk the milk mixture into the soup, continue to whisk frequently, until the soup is thickened, about 15 minutes
7) Stir in salt and pepper.
8) Stir in the chicken and cheddar cheese,stirring until the cheese is melted
9) When ready to serve, ladle into soup bowls and garnish with green onions