Roasted Pumpkin Soup

I have posted a lot of fall recipes this season and here is one more.

Soups and fancy bread together is a perfect combination and I am serving my roasted pumpkin soup with fancy cranberry-walnut artisan bread I got from Traders Joes. You can get any artisan bread for this recipe.

My friends always ask me how do I experiment with new vegetables and my instant response to that is I don’t think about my recipe first, I first pick a new appealing vegetable from grocery store, bring it home, and then think about creating a recipe.

So here is the recipe for my roasted pumpkin soup:

Ingredients:

1 medium size pie pumpkin

1/2 quart of vegetable broth

5 tablespoon of maple syrup (or honey or agave nectar)

1/2 tablespoons of cumin powder

1/2 tablespoons of coriander powder

1/4 teaspoon of pumpkin pie spice

1/4 cup of heavy whipping cream (or whole milk)

Extra Virgin Olive Oil (Misto Spray)

Garnish with parsley or cilantro or pumpkin seeds

Salt and pepper to taste

Directions:

Preheat the oven to 350 degree. Cut the pie pumpkin in half, spray olive oil (Misto Spray), and roast them cut side down into a baking pan. Remove the seeds and scoop the pumpkin filling.

Add pumpkin filling and all other ingredients. Blend all together and heat up for 10 – 15 minutes. Serve hot.

Note: I use soup mode 2-3 times on my Blendtec and it heats up the soup automatically in the blender.

Blendtec Soup Mode Soup

Lentil Veggie Soup (Indian Style)

I love this recipe, as it is so warm and comforting soup. Just few basic pantry ingredients and you are on your way to having a delicious recipe.

Ingredients:
1 and 1/4 cups of lentils (whole masoor daal)
2 carrots (peeled and diced)
3-4 celery stalks (diced)
2 mini bell peppers (diced)
2-3 green small chilies
4 cloves of garlic (minced)
2 inch of ginger (minced)
1/4 cup of cilantro leaves (chopped)
1 tablespoon of coriander powder
1/2 teaspoon of turmeric powder
1 lemon juice
1 tomato (diced)
2 cups of water + 2 cups of vegetable stock (or just 4 cups water)
1 tablespoon oil
1/2 tablespoon cumin seeds
Salt and pepper

Method:
In a pressure cooker add oil and splatter cumin seeds
Now add veggies and salt. Sweat them. Add ginger, garlic, and green chilies.
Add lentils, tomato, and veggie stock + water.
Add all spices.
Now pressure cook until the lentils are cooked.
Last add cilantro, and lemon juice.
Serve hot with rice or just like that.

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Creamy Fennel Bulb & Potato Soup

This recipe is to die for. I was very excited about this experiment, as fennel bulb is one of my most favorite veggie.

Earlier, I have made roasted vegetable lasagna casserole with eggplant, zucchini, bell-peppers, fennel bulbs, mozzarella, and Parmesan cheese. It is really versatile and you can try paring fruits smoothies with fennel bulbs too. Infact, I might try and post a recipe soon.

Back home in India, we used fresh or dried fennel seeds as a digestive and a mouth freshener after meals. The common term for digestive in India is ‘Mukhvas’. Fennel’s licorice flavor is really unique.

The recipe is scrumptious, creamy, yet not high in calories. You can make it as rich as you want, by using half and half or cream. I have cut down on calories by using 2% milk and 1 big tablespoon of mascarpone cheese.

Recipe ingredients:
1 fennel bulb
3-4 garlic cloves
2 medium size or 1 big size potato
3 cups of milk
1 cup of vegetable broth (water+vegetable bouillon)
1/2 teaspoon of thyme (dried or fresh)
4 tablespoon of all purpose flour
1 tablespoon of butter (1/2 tablespoon butter + 1/2 tablespoon evoo)
Salt and pepper.

Croutons for each serving. I made my whole wheat bread croutons by drizzling evoo, sea-salt and pepper.

Method:
Cut the fennel as shown in the picture and baked the potato. I baked the potato using the microwave setting. It will make the soup creamy and not slimy at all. You can totally cook the potatoes in the milk and vegetable broth, but the undercooked potato can make the soup slimy. To avoid that I baked it first.

Now take a deep pan. Add butter or butter+evoo combination. Heat it up. Add all purpose four and roast it well. Once it’s little cooked add garlic and cook it for few mins. Don’t let the garlic burn. Add milk and stir for 4 minutes.

Now add fennel quarters and peeled baked potato. Later add thyme, salt, and lots of pepper.

Once milk is boiled and little thick. Purée the entire soup. I used Blendtec, but you can use emerson hand blender.

Again add it in the pot and stir for few more minutes. Add mascarpone and melt it well.

Serve it with homemade or store-bought croutons. Enjoy.

Gazpacho soup with crostini

This soup recipe makes you live summer all over again.

Ingredients:
4-5 medium tomatoes (chopped)
1 English cucumber (peeled and chopped)
few dashes of Hot sauce (use whichever brand you have)
One slice of onion (don’t over power it)
Parsley
Salt and pepper

Method:
Add all the ingredients and blend it well. Keep it little chunky if you want.

Serve with warm toasted crostini slices.

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Fiery Hot Mexican Chili Soup

This recipe is spicy and will take your taste buds to a whole new level. It is spicy, tangy, and sweet at the same time.

Ingredients:

1 medium Onion

1 stalk of Celery

1-2 carrots

7-8 florets of broccoli

2 corns Fresh Corn Cobbs (grill and trim the corns)

1 can of Pineapple rings or chunks (diced)

1 can of black beans

1/4 cup of fire roasted red bell pepper (jar)

1/4 cup of fire roasted poblano peppers (frozen section of grocery store)

1/4 cup of barley pearls

chopped cilantro (lots and lots)

Avocado (diced) (Optional)

1 tablespoon of Chili Garlic Paste (Chinese)

2-3 drops of Tabasco sauce

1 teaspoon of cumin powder

1 teaspoon of chili flakes

3 tablespoons of Brown Sugar (can use white sugar)

1 can of tomato sauce

Salt and Pepper (according to taste)

2 tablespoons of Olive oil

2 cloves of garlic or 1 and 1/2 teaspoons of garlic powder

5 cups of water or vegetable stock. (may be more)

Method:

1. Take a pan. Add olive oil.

2. Add onions, celery, carrots, fire-roasted red and poblano peppers. Add little salt and pepper and cook the vegetables well.

3. Add beans, pineapple, corns, and broccoli florets.

4. Now add tomato sauce. Add water and/or vegetable stock.

5. Add barley pearls. Cook until they are cooked.

6. Now add Chinese chili garlic sauce, Tabasco sauce, chili flakes, cumin powder, and the brown sugar.

7. Add salt and pepper according to taste.

8. Serve it with cilantro and diced avocado.

Asian Noodle Soup

I love this soup, as it is warm and comforting all at the same time.

Ingredients:

2-3 cups of water

1/2 cup of cabbage (shredded)

3-4 sticks of green scallions (diced for cooking and garnish)

5-6 cloves of garlic (minced)

1 carrots (diced)

3-4 mushrooms (diced)

1/3 of bell pepper (diced)

1/2 stick of celery (diced)

Chinese bean sprouts (optional)

1/3 block of extra firm tofu (roasted in flat pan)

1/3 cup of noodles (any brand)

cilantro leaves (for cooking and garnish)

Sauces:

1 teaspoon of cornflour

2 tablespoons of dark soy sauce

1 tablespoon of chill garlic sauce

2 tablespoons of rice vinegar

1 tablespoon of oil (olive oil+toasted sesame oil)

a pinch of ajinomoto

salt and black pepper (crushed pepper corns)

Directions:

Take a pan. Add oil, all veggies, sauces, noodles, and water. Bring it to boil. Garnish with cilantro, scallions, and sprout beans. Serve hot.