Before I get into my recipe, I’ve been wanting to share in some of my excitement from this past week. I’m heading off to the Foodbuzz festival in San Francisco in 2 days. I’m excited to finally meet some of my foodie friends that I have been acquainted with in the blogosphere. I’ve been nominated for four foodbuzz blog awards. I haven’t written much about it, well… because I’m a newbie without any expectations. I’m just honored to have been nominated and can’t wait to meet some of these awesome foodie bloggers. I’m even more thrilled that my mami (and inspiration for my blog) and youngest sister are coming with me. As excited as I am, I’m also nervous as I’ve only left my boys once for two days. However, my hubby will be home tending to my duties. Still… you can’t replace mama. We’ll see how I do without my babies. Since I’ve started blogging, I’ve had so much fun meeting people throughout the nation and world. Some of these people are involved in non-profit organizations. Most of my readers know, I am a freelance graphic/web designer specifically for non profit organizations. I call my studio Phileo Design. So it’s been an honor to have met some foodies and directors that are a part of Share Our Strength. An organization to help end childhood hunger in America. As a foodie and philanthropist, I knew this was an organization I wanted to be a part of and support. I was honored to have been invited to attend a conference in Washington D.C. to help brainstorm ways to build a stronger blogger community and advocate for Share Our Strength. Unfortunately, this conference is on the same weekend as the Foodbuzz festival. Although the Foodbuzz festival is going to be a blast, I was a bit disappointed as I honestly would have loved to have been part of this panel to create a difference in our community and nation. I’m still going to be in on what’s going on and will definitely keep you up to date so that you as well can be a part of what they are doing at Share Our Strength. One thing you can do right away is grab a badge like I have on my side panel. Together we can spread the word and make a difference!! On a lighter note, another foodie friend of mine in NYC shared with me that I was mentioned on an online newspaper. Sweet! So I’ve had an exciting week and I’m sure will only get better this coming weekend in San Francisco.
Anyway’s, I really can’t believe we are already in the fall. The bare trees and the cooler weather always make me anxious for Christmas. However, all of the leaves on the ground (hopefully blowing into my neighbors yard 😉 and my basement filled with pumpkins and squash remind me that Thanksgiving comes first and with that comes Pumpkin Soup.
- 2tbls Extra Virgin Olive Oil
- 1 tbls Butter
- 1 large onion
- 3 garlic cloves
- 1 1/2 pounds pumpkin, chopped into 2 inch pieces
- 1 pound potatoes, sliced
- 2 1/2 cups vegetable stock or homemade chicken stock
- pinch of nutmeg
- pinch of dried tarragon
- pinch of Spanish smoked paprika
- pinch of turmeric
- 2 1/2 cups full fat milk
- salt and freshly ground pepper
- 1 1/2 – 2 cups fresh or frozen broccoli
- 3 garlic cloves
- 4tbls Extra Virgin Olive Oil
- Heat the oil in a large pot and saute the onion until transparent but not browned, stirring frequently.
- Add the pumpkin and potato, stir well, cover, and sweat over low heat, for about 20 minutes until the vegetables are almost tender. Make sure to stir them occasionally so they do not stick to the bottom of the pan.
- Stir in the stock, nutmeg, tarragon, paprika, turmeric, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes until the vegetables are completely tender.
- Allow the vegetables to cool slightly, then pour into a food processor or blender and process until smooth. Pour back into the pot and add the milk. Heat gently and then taste, adding extra seasoning if necessary.
Method / Broccoli
- While you are on step 3 from above, in a cast iron skillet or pan heat 3 tbls Extra Virgin Olive Oil. Add the brocolli and garlic. Saute until the garlic is soft and slightly browned, picking up any pieces that have browned to the pan. (My favorite)
Add the broccoli to the piping hot soup right before serving. Serve with crusty bread!