i know i said that i'm not such a big fan of fall, but i have a little confession: i forgot about my mild obsession with everything pumpkin.
today was a day gloriously full of pumpkin. my sister bethany and her friend laura are visiting, and after shopping at the salvation army and an antique store for all things vintage, we stopped for the first pumpkin gobs of the season. then we came home and baked vegan pumpkin custard and cooked up pumpkin soup. the best!
pumpkin soup is a go-to favorite of ours. it can be made in under a half-hour with mostly pantry items. first i sauteed garlic and onion with various spices and a little flour. tonight we used cumin, curry, nutmeg, and garam masala, but you could use anything, really. then i added a small can of pumpkin, a can of coconut milk, four cups vegetable stock, two peeled potatoes and three carrots sliced thin. bring to a boil, reduce, and simmer for twenty minutes. it looked thick, so i added another two cups water, and pureed it all with my absolute favorite kitchen appliance, my immersion blender. it's easy, healthy, and so full of of pumpkin-y, autumnal goodness that it might just make a convert out of a harvest-time naysayer like me.
