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 hours2 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. Â 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
This soup looks incredible! And thanks for your honesty. I don’t have children (yet) but I have always had a sneaking suspicion that two kids was not just as easy as one. Good to know. But I think even with that knowledge, I’ll still have as many as I had always intended 🙂
I hope you have boat loads of kids Maggy, I really do. They are totally worth it..it’s just when you are up to your eyeballs in dirty clothes and screaming kids, everything gets a little crazy. I utterly adore my children, but sometimes they get the better of me.
Elizabeth,( When my kids were infant and toddler like yours, just making it through the day felt like an achievement. And it was damn lonely sometimes. You are doing GREAT! It’s admirable that you are not so buried in the mundane that you cannot see the magic and wonder if your two beautiful kids and the world around you. Really appreciate you sharing.
Oh I couldn’t have said it better myself! Being a working mom, I feel like work gives me a little reprieve and a chance to regroup. It’s stay-at-home mom’s like you that I admire because your job never ends! The smiles, the giggles, the hugs and kisses, make it all worthwhile…once they’re in bed (:
You’re welcome…………I agree, it was worth it.
I am loving this soup. Great fall recipe!
Hmmmm – this looks glorious! Nothing like a good comforting soup in the Fall.
This looks so Yummy! Is there a link to a printable version???
Karen, scroll to the bottom of the post, there is a link there that says “Print This Recipe” right below the Share and Enjoy links.
Looks delicious and beautiful, as always, Elizabeth!
Delicious, delicious, delicious.
Maybe I’m not as excited about having child #2 as I thought I’d be. Lol.
… btw, just in case anyone I know in real life reads this, I’m not pregnant yet – just starting to linger in the baby girls’ clothing section a little longer than necessary for a woman with 1 y/o son.
This sounds just delicious.
Children are a royal pain, that is no lie BUT they are also quite wonderful. My one and only child is turning 15 tomorrow. I know at a young age you see changes everyday and you don’t think you will after awhile BUT I still see changes every day. Not the ones like hair changing from blonde to brown OR saying Yellow correctly (from lello to yellow) – those are tiny changes each day. Now it is more grown up – from asking me to do everything for him to taking responsibility – saying “hey mom, I’ll put this in the sink for you” instead of leaving stuff on the table and expecting me to take it.
Anyway, the recipe sounds outstanding. I love Autumn too – the first time I put on a sweater, wearing my Ugg’s for the first time, etc. I love to go apple picking. Used to be pumpkin picking.
you’re doing great job, even with two kids…as your blog looks amazing…
and I loooove this pumpkin soup recipe…perfect autumn treat 🙂
re. the origin of your recipe… maybe it was the Swedish Chef?? This one is a favourite of our boys : )
http://www.youtube.com/watch?v=2Qj8PhxSnhg
As you say Dear, it is not an easy task and it’s even harder when you’re trying to balance 2 kids with parents that both work at different jobs, on different shifts, however it really was worth it and it continues to be as we watch you and your sister become adults with children of your own!!
It’s amazing the things you learn from your kids!
Looking forward to tasting this soup even though you know I really don’t like the taste of pumpkin. You always seem to be able to give it a taste I can enjoy.
Gosh, I think the pumpkins on the back patio are destined for glory–in this soup! Love the photos.
Great honest, mom-to-mom post. It gets better, really. ((hugs))
That is a stunning soup! I love the addition of the walnuts.
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