Grab that Beautiful Pumpkin and Squash It into Soup!
♥da recipe ♥ da story ♥ da quote
Grab a glorious pumpkin.
Cut off top, scoop out seeds and strings.
Rub-a-dub inside with olive oil and Roast-it-With-Renata at 375F until soft. (30-60 minutes depending on your gourd.)
Scoop out soft flesh, saute with olive oil (or butter), shallot, and a little stock. Salt and pepper to taste.
Blitz with immersion blender until luscious and smooth.
♥ da story
Don’t just gaze at those gorgeous gourds flaunting their blazing colors at you!
Grab a pumpkin just for you.
Not one for your kids to carve.
Not for the squirrels to eat. (But if you want to–spray the one on your step with hair spray, they won’t go near it!)
Grab a small, beautiful, low calorie, antioxidant-laden, potassium powered pumpkin and call it YOURS!
Take a few moments. Don’t rush. Be a food investigator! That orange color alone will make you HAPPY! ( I have no evidence to support this claim. Just personal experience!)
Set your oven at 375F.
Cut the top off your wee little pumpkin.
Remove the seeds and the stringy bits.
Rub-a-dub the inside flesh with a little olive oil.
Pop it in the oven on a baking sheet and roast until knife pierces flesh and is soft.
Now just sauté what you love in oil or butter–onion, shallot, garlic, whatever!
Add your beautiful cooked pumpkin to your cooked onion, and add a little salt and pepper if you wish.
Add a little stock. If you wanna cheat–add some plain old water, and a little crumble of stock cube.
Blitz it with immersion blender, then taste for salt or pepper.
I love investigating the orange, yellow and golden tones that blend together while I blitz. It’s like a work of art, mixing and transitioning into a different color every single time.
Like you, there is only one hue.
So say “I love hue”, and grab that pumpkin from da patch.
♥ da quote
Color is a power which directly influences the soul.