Skip to main content

Dinner : Pumpkin and Corn Soup

This is so simple and quick.  Ideal for a chilly evening.

In a large, heavy pot, sautee a few handfuls of diced onion, carrot and celery, and a couple of minced garlic cloves, with a few sprigs of thyme.  Keep track of how many thyme sprigs you put in, since you'll need to fish them out later on.  When the vegetables have softened, add 2 or 3 cups of diced pumpkin, preferably the West Indian variety (sometimes called calabaza in North American markets), and pour in some stock, or water to just cover the vegetables.  Add salt to taste.

Cover and simmer until the pumpkin is soft.  If the mixture becomes too dry, add more water or stock, being careful to only just cover the vegetables, since you don't want the finished product to be too runny.  Remove the sprigs of thyme and puree the soup with a stick blender, or in a regular blender until smooth.  Add a bag of frozen corn kernels to the soup and continue to cook until the corn is heated through.  Serve with some crusty bread.

You can add a dash of your favourite hot pepper sauce near the end of cooking to spice things up a bit.
If you don't have a stick blender, or any blender for that matter, it's perfectly fine to have this soup chunky.
Post a Comment

Popular posts from this blog

dinner : portuguese-ish fish stew

Our usual M.O. for dinner preparations is to decide on the food first, and then pick a wine to match.  But once in a while, we like to mix things up and go the other way.  Vinho Verde is one of my very favorite wines, and we buy it quite frequently, but we often drink it with whatever food we're having - because it goes with so many things.  As a result, we sometimes miss out on its full potential as a food wine.
But tonight I decided to bring the food to the wine and prepare a hearty Portuguese-style fish stew.  I'm careful to say style because people get all huffy when you suggest that your particular version of an ethnic dish hovers in the vicinity of what is truly authentic, whatever that is.  That said, here's my recipe.  I don't like to specify measurements because I rarely measure, so let your taste and judgement guide you.
Sautee some minced garlic, diced red onion and diced fennel in olive oil. Add some fresh thyme, red pepper flakes, diced chorizo, bite-size…

D. I. Y. dinner for the 1%

A few months ago, I noticed a very intriguing sign in a storefront window of an establishment under construction. The shop was to be called 'The Walk-In Cookbook'. Needless to say, my curiosity was peaked, but I resisted the urge to research the hell out of the topic and decided to wait until opening day to find out what it was all about.

Today, my patience was rewarded as I sauntered into the newly-opened establishment to take a look around. The Walk In Kitchen, it appears, is kind of like an Ikea for cooking. There are brightly colored posters that feature photographs of meals, accompanied by ingredient lists and the cost of said ingredients in 2 and 4 serving iterations.

There are also recipe cards, which double as shopping lists as you make your way around the store selecting from the attractively displayed produce and other food items. The layout resembles a professional kitchen, and you kind of get the feeling that a cooking class is going to start up at any minute. Exce…

dinner : caribbean ratatouille

Now, I know you're scratching your head at the name of this dish, but bear with me.  I'd been craving ratatouille for a few days and planned to prepare it tonight, but as I was writing up my shopping list, a minor mental slip turned into a spark of inspiration.
The first item on my list was meant to be 'eggplant', but for some strange reason, I typed the word 'melongene' which is one of the words we use for eggplant in the Caribbean.  In the U.S., I never have reason to call it that, since most Americans would have no idea what I'm talking about, but there it was, sitting on the blank page, staring back at me.  And I think you can follow my train of thought from there.
So this ratatouille came together using produce that is readily available in the Caribbean - melongene, onion, red bell pepper, chayote (which we call 'christophene'), calabaza (West Indian pumpkin), garlic, and tomato (I used canned, diced).  I also added a few tablespoons of diced …