Wednesday, October 26, 2011

Best Pumkin Soup!

About 3 weeks ago I purchased a pumpkin from a local farm I was visiting because lets face it, who can resist those yummy seeds!  As each day passed I grew close with my pumpkin and thought what a waste to only use you for your scrumptious seeds, what shall we do with the rest of you?  Carving a piece of art on the side of his perfect round body was not an option as I live in a walk up so the only thing left to prove his worthiness was to create the most delicious edible I could think of.  Pumpkin, I don't believe I let you down.



3 1/2 pounds fresh pumpkin - cut into 1 inch cubes   (aprox 1/2 of a smaller size pumpkin)
1 medium onion - cut into circles
2 cloves garlic - chopped
1 tsp ground cumin
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
dash of clove
Carton chicken broth (900 ml)
small can coconut milk (aprox 5 oz)
Tbsp lemon juice
salt to taste
pure maple syrup (just under 1/4 cup)

*Cut Your pumpkin, discard seeds, stringy guck and peel.  Cut about 3 to 3.5 pounds into 1 inch cubes.

*Peel onion and slice into rings.

*Put your broth into pot and add your pumpkin, garlic, onion and spices and bring to a boil.

* Once boiling, reduce to low and simmer for aprox 20 min or until pumpkin is tender.

* In batches process in blender or food processor until smooth and return to pot.

*Add coconut milk, lemon juice, maple syrup, salt and adjust to taste.  If you like it a bit sweeter put the whole 1/4 cup of syrup in or if not stick with less.

*Serve with a little sprinkle of nutmeg on top and a side of rummy roasted seeds.  Enjoy!!!

Monday, October 24, 2011

Storing For The Winter Like A Good Little Ant!

It's October and the weather has started cool which means that some craft blogging is under way!

This past weekend I was fortunate enough to be invited to join in on some canning.  Being one of those people that makes a B-line straight to the preserves in any country store, you can only imagine how excited I got when I received the invite!

The process of canning is not as difficult as you may think, however, it is time consuming so be sure to carve out most of the day to do it.  We decided to make Mango Chutney and Lemon Honey Apple Jam - the aroma's that filled the home were out of this world!

Chopping all the ingredients was the most time consuming but a big cup of coffee + great conversation made the time wizz by.

Ready to be cooked in the pot!

You need to sterilize your jars so heat in the dishwasher does the trick.

At the same time as the food is cooking you can boil your lids.

Look at all the juices!  It's breaking down nicely :)

The final product is so rewarding, especially after you taste how yummy it is!

Thank you Kim and Annie for an amazing weekend!  The art of canning will remain in my heart forever :)