Pumpkin Soup (Swp Pwmpen)

October.

Pumpkins, witches, hay bales, tractor rides, harvest, autumn leaves, smoky wafts on the breeze, crisp cool air, scarves….comfort food.

If you’ve been reading this blog for a while, you know how much I love autumn. I know I’m not the only one who revels in this most colourful of seasons, as I hear most people say that fall is their favourite too. I’m sure we all have our reasons, but most of us share a love of the common elements, listed above. Although I’m not that big on Hallowe’en, I do happen to love the season it falls in. Don’t you?

Which is why I created this recipe. Perfect fall fare and so easy to make, it practically cooks itself.

Which is a good thing, because I cannot concentrate for more than five minutes at a time right now. No I have not come down with a sudden case of ADHD. Rather my kids have all of my attention, even when I’m trying to give it to something else.

Whoever said two kids was not double the work, is a damn dirty liar, I tell ya.

Two kids two years apart means one wants me to play with him constantly/get him a snack/find his missing toys/kiss his boo boos/wipe his arse (excuse the crassness) and the other wants me to change her diaper/fill her belly with milk/burp her/flip her over after she gets stuck/rock her to sleep/entertain her all while I am also trying to do the laundry/write a blog post/cook a meal/iron/take photos/answer e-mail.

Whew…

It’s exhausting and yet I know the rewards are coming, if not immediately, I know they will arrive over time. It’s totally worth it when I kiss the boo boos and am rewarded with a big hug, a sloppy kiss and a giggle. Also when I give a raspberry to a tiny tummy and am rewarded with that first unsteady laugh, nothing could be better.

But I know I’m not the only new mother who gets wrapped up in all the daily routines of life; the frustrations, the short fuse, the angry moments. I’m not going to sugar coat it, those totally happen all the time and I really try to not blow it. I don’t want to miss those fleeting moments, but it can be really hard to see past the annoying things a two year old can do to you or the grating sound of a newborn’s cry right in your ear.

Sometimes I just need a break, but it’s a rare and unfamiliar thing.

Which is why I write, and I hope that someone is listening and knows that they are not the only one going through what they are dealing with. Children are not all sugar and spice and everything nice, glowing moments and timeless appeal even if that’s what some people would have you believe. I love my children with every ounce of my soul, and I also love being a stay at home mom, nothing could be better. What I really want to convey is that I have huge, deep, immense respect for other moms, moms who work and moms who travel. I bow down to you, because I have no idea how you do it.

Honestly.

So kudos to all the parents out there, the soon to be parents, the new parents and the empty nesters. You are all my heros.

Pumpkin Soup (Swp Pwmpen)

Yield: 1 1/2-2 litres
Prep Time: 10 minutes
Cooking Time: 3 hours

2 Small pumpkins (about four pounds total)
1 tbsp butter
2 small onions or one large
1 cup cream (half & half)
4 cups stock (chicken or vegetable)
2 bay leaves
1/2 tsp ground cumin
1/2 tsp grated nutmeg
100g walnut pieces
2 tbsp butter
25g Parmesan, shaved
sea salt to taste
fresh cracked pepper to taste

 

1. Preheat oven to 300°F. Move all racks to bottom.
2. Cut tops off of pumpkins, scoop out seeds and guts. (Make toasted pumpkin seeds if you want!)
3. In a medium sized sauté pan, heat butter. Add onions and sauté until slightly golden in colour. Remove from heat.
4.  In carved out pumpkins add cream, stock, bay leaves, cumin and nutmeg equally to both.
5. Set on a deep baking sheet (in case of leakage) and roast in preheated oven for three hours.
6. While you wait for pumpkins to finish, roast your garnish.
7. In a small sauté pan set to medium heat, heat two tablespoons of butter until is starts to turn slightly golden coloured. Add walnuts, salt and pepper and sauté for five minutes. Remove from heat and set aside.
8. When pumpkins are done, carefully run a spoon around the flesh of the pumpkin, scraping it into the liquid. Puree in a blender or food processor until smooth.
9. Return to a pot to reheat if needed.
10. Serve with a dollop of blue cheese and lemon compound butter, walnuts and Parmesan cheese.

** I’m not clear on whether this is a Ukrainian dish or a Welsh dish, although the name appears to be Welsh. Anyone know?


Similarly delicious recipes from other blogs:

Black Bean Pumpkin Soup on Smitten Kitchen
Whole Wheat Pumpkin Pancakes on Pinch My Salt
Pumpkin Buttermilk Bundt Cake on Whipped
Pumpkin and Feta Muffins on 101 Cookbooks
Pumpkin Granola on Two Peas and Their Pod




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