There are still a few fresh things to eat from our garden. Our Brussels sprouts should be harvested any day now and our kale continues its late season charge. These hardy plants mean that we’ll have our own greens for a little while to come.
Later in the week (or whenever we harvest the sprouts), I’m going to share an incredible recipe with you. Have someone in your family that won’t touch Brussels sprouts? I’m going to offer up a recipe that might just change your mind.
And finally, we’re just getting around to taking care of the last of our pumpkin. I promised you a pumpkin soup recipe. And I shall deliver. Krista made this bit of pumpkin perfection last week. She takes pride in the Farm to Table soups, so I shall give credit where credit is definitely due.
See my entry on making pumpkin puree to find out how to prepare your own pumpkin for soup. http://www.mykawartha.com/blog/post/1234735–pumpkins-not-just-for-jack-o-lanterns
2 cups pumpkin puree
3 cups chicken broth
2 tablespoons butter
1 cup milk or light cream
1 medium onion, diced
1 medium apple, diced
3 teaspoons fresh ginger (grated)
1/2 teaspoon salt
-prepare pumpkin puree
-saute onion & apple in the butter until soft
-add chicken broth, pumpkin, salt & ginger
-cook about 20min
-remove from heat, cool & puree (blender works well) in small batches
-return to pot and heat through
-remove from heat & add milk/cream, if desired (i added 1/2 cup of skim milk as I prefer a less creamy soup)
-garnish with yoghurt/parsley/black pepper