Let us get started.
I’ve mentioned before, I’ve been dating my career this year, and she is one foxy wench.
Demanding. She consumes my mind, body and soul and I love her.
So clearly, I want to keep her. So I cook for her.
Fortunately she’s a small eater. I can cook for one person who has a big appetite and it is enough. Which is good because I spend a lot of money on her for other things,
This recipe, which I reduced to be “for one” was also actually a request of my friend. She wanted to see soup on the pumpkin week menu. It is thanks to this friend I made this Indian Potato Salad so when she requested that I make a soup part of Pumpkin Week in Spring, I obliged.
My woman got jealous, but I soothed her with a good staged reading, so that saucy minx career of mine would shut the hell up.
I consulted a few recipes for this but decided on using the basic recipe from The Joy of Cooking and elaborating. To make it more trendy-um, I mean vegan, I used almond milk instead of broth or cream. I wanted to get my date hot so I added some hot sauce. Then just a dash of my favorite spice, cumin. Topped with a smattering of cilantro.
Pumpkin Soup for you and your not-too-hungry Love(adapted and reduced from The Joy of Cooking)
Olive oil spray
1/3 c. chopped onion
a couple Tbsp. celery, chopped
1 c. pumpkin
1/4 c. water
1/4 c. almond milk
1 tsp. sugar
freshly ground pepper
Dash of hot sauce(I use Bufalo Chipotle)
Pinch of cumin
Spray a small pot and heat over medium. Add onion and celery and heat until translucent. Stir in pumpkin, then remaining ingredients except the cilantro. Break out Bad Boy, I mean your immersion blender, and blend that sucker up. Get as hot as you want(delicious both hot and chilled!), garnish with cilantro and serve to your lady.