Many things change as we age. Here’s a fall recipe favorite I hope to make every year.
Pumpkin & Goat Cheese Soup
(6 cups)
Quarter pumpkin. Remove seeds. Bake in 425 F oven for 45 minutes. Cool enough to handle and discard skin.
1 pie pumpkin, Hubbard or butternut squash.
Remove from oven and cool enough to handle. Remove skin and discard.
In large saucepan, sauté onions, fennel and celery in olive oil for 3 minutes.
1 small onion, diced
2 Tablespoon fennel heart, diced
2 Tablespoon celery stalk and leaves, diced
2 Tablespoons olive oil
Stir in curry powder. Sauté for 1 minute.
1 tablespoon Curry Powder
Add cooked pumpkin, ginger, orange juice, zest and stock. Simmer for 45 minutes.
1 tablespoon fresh grated ginger
Zest and juice from 1 orange
3 cups stock, GMO free, sodium free
4-6 cups baked pumpkin
Carefully blend. Add goat cheese at end. Return to saucepan. Add salt. If desired add evaporated milk and heat.
4 ounce goat cheese
1/4 teaspoon salt
1/2 cup evaporated skim milk