Dinner for One: Stonewall Kitchen Pumpkin Soup

Hello again and welcome back!


If you've been following along, you'll know I've been ignoring this blog, the kitchen, and you for at least a few weeks now, maybe longer.

Turns out I'm a crappy cook and writer (...and maybe girlfriend?) while my life is undergoing  upheaval.

But things are sorting themselves out. I'll be starting a new job on Monday which is exciting and terrifying.  And for now I'm settling into a kind of peace with things. So onward! and into the kitchen!

You'll also be pleased to know that my life is now a little bit more complete since I've been to the Stonewall Kitchen store in Portland, ME. It's like being in a toy store.

Stonewall Kitchen Pumpkin Soup

(kind-of-only-a-little altered by me)

(vegetarian and gluten-free if you don't top with delicious, gluten-y croutons) 

(this version makes one dinner-sized portion and a second, smaller lunch-sized portion)

What will you need?

1 TBS olive oil or butter (I do half and half)

1/2 small onion, diced

1 carrot, diced (I am really into carrots lately)

1 shake garlic powder

2 small potatoes, cubed

1 c. chicken broth (gluten-free, if you must)

1/4 c. Stonewall Kitchen Maple-Pumpkin Butter (or to taste, you might want to just add by the TBS   full if you are skeptical about how pumpkin-y you would like it)

3/4 c. cream (half and half, light, whole milk or whatever is in the fridge)

salt and pepper

If we're being professional about it, start by dicing your vegetables

Add your butter and olive oil (or whatever) to a pot

 Once heated, add onions and carrots (and garlic powder). Cook 2-3 minutes over medium heat or until onions are soft.

Add potatoes and broth and bring to a boil.

 Once potatoes are soft, remove from heat and put in your handy blender or otherwise use an immersion blender, if you are cool like that. You could mash them too, I suppose, if you weren't attached to a puree texture.

Place mush-like mixture back in pot over medium-ish heat and add cream and the quarterback of this recipe, the Maple Pumpkin Butter. Taste regularly to make sure you are achieving the right level of pumpkin for you.

Heat gently and enjoy! I had mine with cheddar cheese and croutons

 view the original recipe at www.stonewallkitchen.com/recipes/soups/vegetable-soups