Up until last week it seemed like summer was going to stay around for a while. But over this week the weather has turned more seasonal and it’s finally starting to look and feel like autumn has arrived. Autumn is my second favorite season, after summer, so I’m not minding it so much. The only thing I really dislike are the grey days, too many gray days in a row. But something I really look forward to in the autumn is soups and stews.
I could eat soup or stew for a whole week straight and never get tired. Oh geesh I nearly forgot to tell you one of my other favorite things about autumn, pumpkins and squash! Perhaps some of you may remember from last year that I developed an addiction towards Kuri (Hokaido) squash? Yes, No? Let me tell you when I finally ran out of my stash in early spring I didn’t think I’d ever make it to this autumn. Okay so far the “addiction” hasn’t been as great this year as last. Perhaps it is due to all the not so great events over these past few months, I don’t know. Oh but no need to worry, I’ve already gone through 2 Kuri (Hokaido) squashes, 1 huge white patty pan squash and 1 butternut squash. Plus I’ve got a few more sitting on my dinning room table. Phew!
Let’s sidetrack a little bit, shall we? When I snapped the photo of the ingredients I completely forgot to include my beloved Kuri (Hokaido) squash. D’oh!!! I aint got a good brain…Well it’s not the end of the world and you’ll still see it included in the ingredients list.
Okay a little more sidetracking, I’m taking a break from blogging. It won’t be a very long break and no unfortunately I won’t be going on an exotic vacation. It will be more like a working break. During this break I hope to accomplish some much needed technological cleanup and maintenance. Who am I kidding let’s add plenty of mental maintenance to that too. I’m just not myself lately and it’s beginning to affect my ability to cook, photograph, blog and function. Right now I am thinking this break will only be for a week, but perhaps a little longer. But for sure I will be back in time to host October’s YBR, our 1 year anniversary!! Okay let’s get to the recipe shall we?
- 380 grams roasted Hokaido/Kurry Pumpkin*, mashed
- 1 small white Patty Pan squash weighing 500 gm raw**, mashed
- 1 small sweet red pepper, seeded and finely chopped
- 2 small potatoes, peeled and finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 small onion, peeled finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp extra virgin olive oil
- 4 cups or 1 liter vegetable broth, low-sodium & no MSG
- 1 tsp salt
- ¼ tsp ground black pepper, I used ½ tsp for spicier taste
- 1 fresh sprig of thyme or sub. with ¼ tsp dried thyme
- 2 bay leaves
- 1 tsp ground sweet paprika
- I also added vegetal)
- Before you get started on the soup make sure you’ve read through the notes. Heat the oil in a large pot, then saute the onion until soft and translucent. Next add the carrots, celery, garlic and saute for 5 minutes. Stir often to prevent burning. Next add the sweet pepper and potatoes and cook for 3 minutes. Add all of the seasonings and stir well. Add the mashed Hokaido/Kurry pumpkin as well as the mashed Patty Pan. Stir well.
- Pour the broth in and stir to well combine. Simmer under medium low heat for 45 minutes. Taste and adjust the seasonings if needed. Allow to cool down before serving.
See you all soon!
In the mean time check out these other squash/pumpkin recipes:
Kuri Squash Corn Muffins and the Official Start of Autumn 2010