Wednesday, October 21, 2009

pumpkin apple soup

Last week my live in chef/husband, Jared, decided to make pumpkin apple soup. He found this recipe and then proceeded to do whatever he wanted per his usual cooking method. The fact that he glanced at a recipe at all is rather amazing. He is the king of making stuff up out of his head.

But back to the soup... he used vegetable bouillon instead of stock and then added ginger, cinnamon, and a bit of nutmeg to it also. He also added white beans after the rest of the soup was blended to add more texture and substance. Oh, and he left out the milk. It really didn't need it.

The soup was a hit! Everyone loved it, including Asher. We all had two big bowls each. It is both sweet and savory and really hits the spot this time of year.

1 comment:

  1. There is almost nothing you can do wrong with pumpkin. I love it in any form. It's the best vegetable for balancing the sweets and heats. Love it. Wish I could have had a bowl.