Greetings, dear meows!
Happy November! It’s been a minute since I’ve written for this here blog of mine, but you know the cooking never ends. Los Angeles is finally starting to feel like fall, or as fall as it gets around these parts, and apparently all it took to get me writing here again was a pot of pumpkin apple soup!
The first time I ever tried pumpkin soup was when my grandmother made it for a holiday offering. Thanksgiving, I believe. She served hers in a giant hollowed out pumpkin, which to a kid was quite an impressive sight, but I’ll admit I didn’t know what to expect as far as taste is concerned. It was rather lovely. Warm. Savory. Surprising. Comforting. And one of my first lessons in the versatility of an ingredient.
I love the abundance that fall and winter bring to the kitchen. Give me pumpkins, apples, and an evening cool enough to wrap both hands around a warm bowl, and I’m a happy meow! I cooked this one by feel, tasting as I went. I almost never measure a thing these days. It’s such an intuitive process at this point. I think most of us cook this way. From our heart & soul. Just to know how to cook with a variety of ingredients. I knew how I wanted everything to taste so I went to working my magick…😉 The pumpkin gave the soup its silky texture, and the apple brought just enough brightness to make me go back for another taste. For quality control, obviously😛 We must always taste and adjust our seasonings as we go. That’s gospel.
Then came my favorite part. I spooned pepita ( pumpkin seed) pesto into a little crescent along the edge of the bowl, scattered applewood smoked bacon and spiced maple butter croutons over it, and tucked a dollop of sour cream at one end. If you’re wondering where to put your spoon first, start right there. Drag a little sour cream through that nutty pesto and catch a maple crouton with a salty bit of bacon still clinging to it. That’s the legit bite!
For the pesto I used the pumpkin seeds, garlic, a few parsley leaves, Romano cheese, olive oil, a teeny tiny squeeze of lemon juice, salt & pepper. For the croutons, once they were toasted and cooled I tossed them with melted butter, maple syrup and the slightest sprinkle of pumpkin pie spice and popped them back in for a few minutes to crisp up a little.
The soup itself comes together very quickly as pumpkin tends to cook through rather fast when boiling. Sauté your apples either the skins on or off, along with some onions. Caramelize them a bit before adding in your pumpkin and stock of choice or water. Once everything is for tender, blend/puree it all together until smooth, adjust for taste ( I added a splash of maple syrup ) and serve your meows thd good stuff!
And there we are. I hope this encourages you to play around in the kitchen for the holidays and every day for that matter. Soup season is here and I look forward to everyone’s yummy cold weather comfort food creations! So from my cauldron to your bowl… Bone apple teef! Meow!
Xo~Nikki ✨🖤😻🔮
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