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Given that it's the middle of August, you would think that we would be gorging on all kinds of seasonal produce. And normally we would, but the farmer's market is tomorrow and by the time we had purchased some groceries to hold us over until then, it was after 9. So instead we made our friend Beth's delicious and easy pumpkin soup. Sure, it sounds like something you should eat in November, and you can easily make it without interacting with a single fresh vegetable, but it's awfully tasty and only takes twenty minutes, fifteen of which you spend futzing around doing something else while it simmers unattended on the burner.
INGREDIENTS
3 cups vegetable broth
3/4 cup milk
pat butter
1 can pumpkin or 16 oz. of pumpkin or squash puree you've made yourself
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1 teaspoon cumin
3 tablespoons brown sugar
a pinch or so of freshly ground nutmeg
salt and pepper to taste
chopped scallions or cilantro for garnish
grated cheddar cheese for the bottom of the bowls
TO DO
Bring the broth, milk, and butter to a boil. Lower the heat to medium and whisk in the pumpkin. Add the chili, coriander, nutmeg, cumin, and sugar, and simmer for 15-20 minutes, until the soup has thickened slightly. Adjust seasonings, including salt and pepper. (This soup is nice on the distinctly salty side, but you can make up for that with some lemon juice, if too much sodium alarms you.) Put a little grated cheddar in the bottom of the bowl before you ladle the soup in. Garnish with scallions or cilantro. You might enjoy crumbling crackers over top, but we often use tortilla chips instead.
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